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: You should wash your vegetables.
For about 20 seconds, wash your hands with warm soapy water.Next, rinse your vegetables under the faucet to remove any dirt stuck on them.You might need to use a vegetable brush on squash to get it out of the dirt.
Step 2: Don't remove any 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 first, consult your recipe.
Step 3: The vegetables should be cut in half.
Use leaves or stems to cut off ends.Cut the vegetables in half.It will be easier to dice them prior to mincing.
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, keeping the slices half an inch apart.You should have a few slices of vegetables when you're done.
Step 5: Take your vegetable slices and line them up.
Place the vegetables on the cutting board by taking the slices you just made.When lining them up, be careful not to overlap.
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.Blocks of diced veggies will be left when you're done.
Step 7: Push the vegetables into the pile.
mincing is a less precise process than dicing.Your 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.The dull side of the knife should be placed on the palm of your hand.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 the vegetables form a paste, stop rocking.
Continue with the same motions, moving the knife back and forth across the vegetables.The goal is to make the vegetable pieces small.Stop when you notice that some of the veggies are making a paste-like liquid.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 type of vegetable you're mincing, times can vary.Softer vegetables, like garlic, can be harder to cut.
Step 10: A garlic press is a good investment.
In some recipes, garlic is called for.A garlic press is a device used to process garlic.Simply peel the garlic, place it in the press, and squeeze it closed.Most grocery stores have garlic presses.
Step 11: You can use a cheese grater.
The mincing process can be sped up by a cheese grater.You peel the vegetables and run them over the grater.They should break apart in small pieces, as a grating will cause garlic to form a paste.
Step 12: It's possible to use a food processor.
You can run vegetables through a food processor.After dicing the vegetables, you can make small, bite-sized chunks.Purchase a mini-food processor if you can't afford an actual food processor.