Recipe calls for mincing? here's how to do it.

Mincing, or finely cutting ingredients to create small and soft pieces at 1/16 of an inch or smaller, is typically used for shallots, garlic, olives, capers, and fresh herbs. Here’s how to mince a shallot.

1. Peel the shallot. Using the tip of a paring knife, cut even, vertical slices from root to tip.

2. Taking the knife in a pinch-grip, cut across the shallot at the same width as your previous cuts.

3. Gather the pieces in a pile. Keeping your knife hand steady, use an up-and-down motion to chop across the piles, using the knife tip as a pivot point.

-- The Nest Editors

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