Mark Bittman Winces At Minces, Gets Pleasure From Plants
Written by Vegetarian Star on Tuesday, October 12th, 2010 in Authors, Flexitarian, Food & Drink.
Mark Bittman‘s advice on eating vegan until 6 PM isn’t the only thing a foodie should take with them in the kitchen. In an interview with LifeHacker, Bittman says when it comes to mincing, we should screw it, but definitely do it when comes to sharpening knives and choosing plants over processed foods.
Lifehacker: What are some things you’ve seen home cooks do that are really unnecessary? What kinds of pain do we put on ourselves that’s unnecessary?
Mark Bittman: (Laughs) Well, for one thing, mincing. Chopped is often better, I find, than minced. I think mincing became in vogue when French cooking became popular, (because) the French thought ingredients like garlic should just disappear.
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