#MINCE

[fuckingrecipes]

i'm not trying to pick a fight, but does it really matter if the vegetables are sliced or diced or minced or cubed if its all going into the same soup?

A sincere and good-faith question is never a reason to fight =)

Yes, it does matter.

Something like bell pepper or tomato (soft tissue, lots of water) is going to cook a lot faster than something like potato or turnup (firm tissue, not much water).

If you had the same-sized piece of bell pepper and potato, and cooked them for the same amount of time, either you'll have a well-cooked bell pepper and an undercooked potato.... or a well-cooked potato and a really overcooked bell pepper.

This is why many recipes which have both firm vegetables like turnip/potato, and soft-flesh vegetables like tomato and bell pepper will ask you to add the firm-flesh ones first, and cook them for a bit, and THEN add the soft-flesh veggies, so that they'll all arrive at their 'well-cooked' state at the same time.

But if you have teeny tiny pieces of potato (diced) and larger chunks of bell pepper (chopped), and start cooking them at the same time in the same pan... because the potato pieces have a lot of surface area exposed to the heat, relative to their total size, they'll cook at about the same speed as the much larger bell pepper.

So you'll have a dish of combined diced potato and chopped pepper which will start at the same time, AND be finished all at the same time!

--

If you're just asking for a soup where you add EVERYTHING at the same time, and just boil away... the cut-shape influences the cook time.

Pieces with a lot of surface area relative to their size (diced, matchstick, sliced, minced) means you don't need to cook it as long. Bigger pieces (chopped) need more total cook time for the heat to penetrate.

Sometimes, recipe-makers will just prefer a certain size and shape of ingredients because it influences the mouthfeel of taking a bite, or because it's visually appealing.

--

Chop: Big rough cuts. Each chunk is somewhere between the size of your whole thumb and your first thumb joint. 1-inch by 1-inch

Diced: Smaller cuts. Each piece is roughly the width/length of your first pinkie joint. 1cm by 1cm.

Minced: Cut into teeeeny tiny pieces! Minced garlic is a good reference. Each piece will be about the size of a red pepper flake. About 2mm by 2mm.

Cubed: This is on shape not size. Make it into even square shapes. Cubed potatoes tend to be 'chop' size, while onion cubed tends to be dice size.

Sliced: Again, shape not size. This describes parallel cuts made to create pieces that are quite thin, but still wide or long. Pepperoni slices.

Matchstich: Cut so that the pieces resemble matchsticks! Long, but not very wide or deep.

[carpmatthew]

Chicken with grappling hook steals wizard’s mince - Ink on paper, 148x105mm, 2023.

www.carpmatthew.com

[vegan-nom-noms]

Vegan Bao Buns

[its-where-the-wild-things-are]

[mag1cspells]

[sans-guy]

god i know axe would have an absolute field day bullying mince asjhdgasdasd

comes through the back door with intentions to bug butch and sees mince doing his best to clean the counter and he's like

[amalgamcorps]

23118132116

[s-nstims]

mystery flesh pit web series / blog (stimboard)

flesh flesh flesh

flesh flesh flesh

flesh flesh flesh

[stencilites]

Flaccid Genitals - Scabbed Split

[foodshowxyz]

Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.

[carcassmuncher]

[onlyhurtforaminute]

AGATHOCLES=THY KINGDOM WON'T COME

[codeyspace]

First attack of the event!

This is Mince from my friendo, @zirkkun !!! (Their artfight acc here)

[vegan-nom-noms]

Vegan Lumpiang Shanghai

[consumedcarcass]

i would NOT help a cop in distress !!

[thatwormthatihate]

Istg Cannibal Corpse ruined my music taste like last year I used to listen to a lot of artists like Lemon Demon and Tally Hall now I listen to