Emincer
Emincer (French: couper en tranches minces) means to cut into thin slices. It is one of the most widely used fundamental techniques in the professional kitchen: from eminced mushrooms in 2mm slices to thin rounds of courgette or onion. Standardised in Larousse Gastronomique (2001) and applied in hundreds of preparations from Le Guide Culinaire by Auguste Escoffier (1903).
In brief
Emincer (French: emincer, from "mince" = thin) means: cutting into thin, uniform slices. Standard thickness: 1-3mm, depending on the product and application. Emincer differs from julienne (long strips) and brunoise (cubes): emincer produces slices that retain their full cross-section. Definition per Larousse Gastronomique (2001 edition) and CIA The Professional Chef, 9th edition (Wiley, 2011).
- Mushroom emincer: remove the stem end. Hold the mushroom firmly, slice into 1-2mm slices from top to bottom. Uniform thickness is essential: uneven slices cook unevenly and produce different colours in the pan. (Auguste Escoffier, Le Guide Culinaire, Flammarion, 1903)
- Onion emincer (in rings or half rings): halve the onion, cut into thin half rings of 2-3mm. Difference from ciselering: emincer produces half rings, ciselering produces small pieces. Emincer for sauteing and caramelising, ciselering for sauces and soffritto. (CIA The Professional Chef, 9th ed., Wiley, 2011)
- Diagonal emincer: cut at 45 degrees relative to the product. This creates a larger cutting surface per slice (more surface area for Maillard reaction when frying) and a more elegant presentation. Standard for carrot, celery and courgette in Japanese and French cuisine. (Larousse Gastronomique, 2001)
- Mandoline versus knife: at large volumes (over 500g) a mandoline delivers more consistent results than the knife. Always use the cut-resistant glove with the mandoline: serious hand injuries from mandolines are recorded in professional kitchens every year. (CIA Professional Chef, 2011)
Emincer variants by product
Eminced mushrooms
1-2mm slices, from top to bottom. Uniform thickness for even cooking and colour in the pan. The foundation of countless Escoffier preparations.
Examples: Button mushrooms, shiitake, portobello
Onion in half rings
Halve, root end intact, cut into 2-3mm half rings. For caramelising (low heat, 40-45min) and sauteing. Thinner = faster cooking; thicker = more texture.
Examples: Onion, shallot, spring onion
Diagonal emincer
Cut at 45 degrees. Larger cutting surface per slice, more elegant presentation, better marinade penetration. Standard for carrot, celery and courgette.
Examples: Carrot, celery, courgette, leek
Sources: Larousse Gastronomique (2001); Auguste Escoffier, Le Guide Culinaire (1903); CIA Professional Chef, 9th ed. (Wiley, 2011)
Emincer step by step: mushrooms
-
1
Remove the stem end
Cut off the dry end of the stem. This part is dried out, has less flavour and an irregular texture. Keep the stem itself: it goes into stock or sauce.
Mushroom stems are excellent for mushroom broth or duxelles: finely chopped and dry-fried in butter they deliver an intense umami flavour profile. -
2
Brush clean, but do not wash
Washing mushrooms causes them to absorb water and produces wet results when frying. Remove soil with a dry soft brush or damp kitchen paper. Mushrooms are 90% water: adding extra water causes steaming instead of frying.
Never submerge mushrooms in water: they absorb moisture immediately, resulting in watery, limp fried mushrooms. -
3
Stabilise with a flat cutting base
Cut the mushroom flat on one side so it sits stable on the cutting board. A rolling mushroom produces uneven slices and is a cutting hazard.
-
4
Cut uniform slices of 1-2mm
Hold the knife steady, use the knuckle as a guide. Cut rhythmically into uniform slices of 1-2mm. Uniform thickness = even cooking and colour in the pan. With uneven slices, thin pieces will burn while thick pieces are still raw.
For large volumes: use a mandoline with a cut-resistant glove for perfect consistency. -
5
Use immediately or store in lemon juice
Sliced mushrooms oxidise quickly (browning caused by polyphenol oxidase). Use immediately or sprinkle with lemon juice. Store for a maximum of 2 hours, covered, at <4°C.
HACCP: store sliced mushrooms at <4°C. Mushrooms are a low-acid product: at room temperature bacteria multiply rapidly. (EU 852/2004)
HACCP: cutting board and mandoline hygiene
Green cutting board and mandoline cleaning
- NVWA colour code system: green cutting board for fresh vegetables and mushrooms. Never use the same board for raw meat or fish. (NVWA, 2022)
- Mandoline after use: clean immediately. The cutting edge of a mandoline has microscopic grooves where mushroom and vegetable residue remains. These are an ideal breeding ground for Listeria monocytogenes.
- Mandoline: always use a cut-resistant glove. A Kevlar cut-resistant glove (EN 388) is mandatory in professional kitchens that use mandolines. (NVWA workplace safety kitchen, 2022)
NVWA colour code system (2022); EU Regulation 852/2004
Emincer thickness by product and application
| Product | Thickness | Direction | Application |
|---|---|---|---|
| Mushrooms | 1-2 mm | Vertical from top to bottom | Sauteing, sauces, garnish |
| Onion | 2-3 mm | Half rings after halving | Caramelising, sauteing, soups |
| Courgette | 3-5 mm | Straight or diagonal (45°) | Grilling, sauteing, carpaccio |
| Carrot | 3-5 mm | Diagonal (45°) | Soups, stews, garnish |
| Celery | 2-3 mm | Diagonal (45°) | Salad, soups, stir-fry |
| Potato | 2-3 mm | Straight, then in cold water | Gratin, potato carpaccio |
Sources: CIA Professional Chef, 9th ed. (Wiley, 2011); Larousse Gastronomique (2001)
Food cost: stems and trimmings to stock
- Mushroom stems to duxelles or stock: the stem is the least presentable part but contains just as much flavour as the cap. Finely chopped and dry-fried in butter they yield duxelles, the aromatic mushroom paste used as filling, sauce base and garnish. Zero waste.
- Mandoline versus knife at scale: for volumes over 500g the mandoline is 3-4x faster than the knife for consistent emincer work. For a brigade of 4 cooks emincing 2kg of mushrooms daily: the mandoline investment pays for itself in less than one month of labour costs.
- Thickness determines quality and cost price: mushrooms sliced too thin shrink to 20% of their volume when sauteed and yield little texture. Mushrooms sliced too thick cook unevenly. 1-2mm is the professional compromise between speed, presentation and cooking.
Frequently asked questions
What is the difference between emincer and julienne?
Why should you not wash mushrooms before emincing?
When should I use a mandoline instead of a knife?
How do I emince courgette without it sliding?
How thick should I slice onion for caramelising versus sauteing?
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Food safety & HACCP
The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:
- Netherlands: NVWA (nvwa.nl)
- Belgium: FAVV (favv-afsca.be)
- Germany: BfR (bfr.bund.de)
- United Kingdom: FSA (food.gov.uk)
- United States: FDA (fda.gov) — FDA Food Code
- EU general: EU Regulation (EC) 852/2004 on food hygiene
- International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)
Allergens & dietary information
Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.
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All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.
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- Larousse Gastronomique (Larousse, 2001 edition) — definition emincer
- Auguste Escoffier — Le Guide Culinaire (Flammarion, 1903/2011) — emincer in classic preparations
- CIA (Culinary Institute of America) — The Professional Chef, 9th edition (Wiley, 2011)
- Harold McGee — On Food and Cooking (Scribner, 2004) — oxidation and moisture absorption mushrooms
- NVWA — Colour code system professional kitchen and workplace safety (2022)
