6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Technical

Fine Mincing

hacher / mincing

Fine mincing means chopping vegetables, garlic, or herbs with a knife into pieces nearly as fine as powder. In French cuisine, the technique is known as hacher. It is used in sauces and fillings to help the ingredients break down quickly.

Where It’s Used

“Crush the garlic with the flat side of the knife, then mince it finely and add it to the sauce.”

Glossary

Related terms

All Terms
C
Benzer

Chopping

Chopping is dividing an ingredient into smaller, more workable pieces with a knife. The size of the pieces can be coarse or fine depending on the recipe's needs. It's one of the basic steps in preparing vegetables, fruit, and meat.
D
Benzer

Dicing

Dicing is cutting vegetables or fruit into small, evenly sized cubes. Depending on the size of the cut, it is called brunoise or dice. The goal is to ensure even cooking and a neat presentation.
Cooking Tip

Related tips

All Tips
Send Feedback