Mincing garlic is one of those very important kitchen skills that takes some practice to master. The good news is that once you've got the technique down, it's like second nature and it makes throwing together recipes much quicker and more enjoyable. Less precise than a brunoise, a mince is simply a very fine chop, and it can be done to several vegetables. Its purpose is to give flavor to the dish without adding significant texture. I've chosen to demonstrate using garlic, as many recipes call for minced garlic to start.
Start with a whole clove of garlic on a cutting board.
Using the side of a chef's knife, smash the garlic and the peel should easily come off. Cut off the tip and discard.
