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 flavour to the dish without adding significant texture. I've chosen to demonstrate using garlic, as many recipes call for minced garlic to start (and doing it by hand keeps the aroma and flavour of the garlic better than crushing).
1. Start with a whole clove of garlic on a cutting board.
2. Using the side of a chef's knife, smash the garlic and the peel should easily come off. Cut off the tip and discard.
3. Cut the clove into slices, to make the mincing easier and more manageable.
4. Using a rocking motion with your knife, chop the garlic finely into smaller pieces until you have the mince that you're looking for.