Vegetables are often called for in recipes.Garlic and onions are usually mincing, but sometimes other vegetables need to be minced as well.You should be able to figure it out quickly with some practice.Chop the vegetables into small pieces.You can use your knife to work your vegetables into even tinier chunks.When you’re done cooking, you can toss your veggies into your recipe.
Step 1: Your vegetables should be washed.
For about 20 seconds, wash your hands with warm soapy water.After rinsing your vegetables under the faucet, rub the dirt off of them.You might need to use a vegetable brush on squash to get it out of the dirt.
Step 2: Remove all skins.
Before cooking, onions, potatoes, and garlic should be peeled.A vegetable peeler is required for things like potatoes and squash.You may accidentally peel off the top layer when peeling an onion.If you peel off the top layer, you can still use an onion.Some vegetables don’t need peeling prior to cooking.If you need to peel your vegetables, consult your recipe.
Step 3: Cut the vegetables in half.
Use leaves or stems to cut off ends.Cut the vegetables in half.It will be easier to dice them.
Step 4: Cut the vegetables in slices.
Keeping your fingers behind the knife, hold the vegetables with bent fingers.This allows for more control.Cut the vegetables in half to a quarter of an inch apart.You should have a few thin slices of vegetables when you’re done.
Step 5: Take your vegetable slices and line them up.
Place the vegetables on a cutting board by taking the slices you just made.When lining them up, be sure to keep them close together.
Step 6: Cut the slices.
Cut along the vegetable slices with your knife.Each cut is about a quarter of an inch apart and runs down the lines of vegetables.Small blocks of diced veggies will be left when you’re done.
Step 7: Put your vegetables in a pile.
mincing is a less precise process than dicing.The pile should be small.You can push the vegetables with your hands or a knife.If you push your veggies together, wash your hands.
Step 8: Don’t cut your vegetables with your knife.
Start at the end of the pile.Put your hand on the dull side of the knife.You can rock the knife back and forth by using your palm and hand.Continue this rocking motion as you move the knife across the pile of veggies.
Step 9: Just before vegetables form a paste, stop rocking.
Continue with the same motions, moving the knife back and forth.The goal is to make the vegetable pieces small.If you notice some of the veggies forming a paste-like liquid, stop.The vegetables are starting to lose form and this is a sign that they are adequately minced.Vegetables that have been chopped should be solid.Depending on the vegetable you’re mincing, times can vary.Softer vegetables, like garlic, can be harder to cut.
Step 10: There is a garlic press.
In some recipes, garlic is called for.A garlic press is used to mince garlic.Simply peel the garlic, place it in the press, and squeeze it closed.Most grocery stores sell garlic presses.
Step 11: You can use a cheese grater.
The mincing process can be sped up with a cheese grater.You peel the vegetables and run them over the grate.They should break apart in small pieces, as a grating will cause them to form a paste.
Step 12: It’s possible to use a food processor.
Vegetables can be run through a food processor.After dicing the vegetables, you can make small, bite-sized chunks.If you can’t afford an actual food processor, buy a mini-food processor.