Difference between revisions of "Minced"
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| + | |title=Minced: Cooking Wiki | ||
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| + | |description=Mincing or grinding is a cooking technique in which food ingredients are cut finely divided | ||
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[[Image:Minced or ground beef.jpg|300px|thumb|right|Minced or ground beef]] | [[Image:Minced or ground beef.jpg|300px|thumb|right|Minced or ground beef]] | ||
| − | '''Mincing''' or '''grinding''' is a cooking technique in which food ingredients are cut finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. | + | '''Mincing''' or '''grinding''' is a cooking technique in which food ingredients are cut finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavouring ingredients with spices or condiments such as [[Garlic|garlic]], [[ginger]], and [[fresh herbs]] may be minced to distribute flavour more evenly in a mixture. Additionally bruising of the tissue can release juices and oils to deliver flavours uniformly in a sauce. |
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The English term '''minced beef''' is identical to the American term '''ground beef'''. | The English term '''minced beef''' is identical to the American term '''ground beef'''. | ||
==See also== | ==See also== | ||
*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]] | *[[Safe minimum cooking temperatures|Safe meat cooking temperatures]] | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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| + | <!-- footer hashtags --><code 'hashtagrev:12032020'>#freshherbs #cookingmethods #safeminimumcookingtemperatures #garlic #ginger </code><!-- /footer_hashtags --> | ||
Latest revision as of 17:55, 30 January 2014
Mincing or grinding is a cooking technique in which food ingredients are cut finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavouring ingredients with spices or condiments such as garlic, ginger, and fresh herbs may be minced to distribute flavour more evenly in a mixture. Additionally bruising of the tissue can release juices and oils to deliver flavours uniformly in a sauce.
The English term minced beef is identical to the American term ground beef.
See also
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