Topic · Professional Vegetable Cuts
Chopping & Mincing – “Hacher”
Hacher is a French culinary cutting technique term for mincing. It is finer than dice and should be done after dicing an onion or roughly chopping something like parsley leaves, for example.
Start with a ciselé or diced onion and mince it by chopping it with a rocking motion.
Keep the tip of the knife on the cutting board and move the handle up and down.
Stop every few strokes and use the blade of the knife to draw the onion pieces back into a neat pile before continuing. Scrape off the onion that has stuck to the side of the knife blade, too.