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Noble Notations
NN · Mincing
three recipes
TechniqueTag

Mincing

Cutting meat to a fine crumb, by knife or grinder. The cut size sets how much surface is exposed to seasoning and how the meat holds a dressing — a hand-minced crumb stays loose where a machine grind compacts. In Lao and Isaan cooking the word for the dish itself, laab, is the word for this cut.

Type Technique
Recipes 3
I

Recipes using this tag

three
  • First revision

    Anthony Bourdain's Steak Tartare

    Raw beef, chopped by hand, mixed into an emulsified base of egg yolk, Dijon mustard and oil. Anchovy, Worcestershire sauce and ketchup give savoury depth.

    French · Mincing
  • Second revision

    Dan Dan Udon

    Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.

    Sichuan · Chinese
  • Second revision

    Laab Ped

    Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.

    Isaan · Lao