Mincing

For a true mince, the effect is to create a closely bonded mixture of ingredients and a soft or pasty texture.

[3] However, in many recipes, the intention is for firmer foods such as onions and other root vegetables to remain in individual chunks when minced.

Additionally, bruising of the tissue can release juices and oils to deliver flavors uniformly in a sauce.

Mincemeat tarts/mince pies and pâtés employ mincing in the preparation of mouldable paste.

This cooking article about preparation methods for food and drink is a stub.