Emincer

Emincer (French émincer — “to slice thinly”) is a basic French technique of cutting a product into very thin, even slices, without dicing. The term is most often applied to onion, mushrooms, garlic, or other vegetables that need to be evenly sweated or braised.

The main aim of the emincer is equal thickness of every slice, which ensures even cooking: thinly sliced onion heats through at the same time and caramelises evenly, without burnt or raw pieces. The knife is drawn smoothly, holding the product with the “claw” of curved fingers for safety. Although the word comes from French cuisine, the technique is universal and underlies countless dishes — from sauces and stews to fillings and fried bases. Emincer should not be confused with chiffonade (cutting leaves into ribbons) or julienne (matchsticks): the emincer yields flat slices proper. It is one of the first skills every cook masters.