The Easiest Trick To Mincing Chives Quickly

Chives are a part of the allium family, a relative of garlic, shallots, leeks, and scallions, explains Masterclass. Since they are part of this family, chives are the perfect garlic substitute if you don't have any on hand. Chives are thin, fragile, vibrant green, and full of onion-like flavor. There is, however, a difference between scallions, green onions, and chives. The herb has a hollow core and doesn't contain a white bulb at the end like green onions, notes the Auguste Escoffier School of Culinary Arts.

When selecting chives, you should choose those that have a bright green color and strong onion scent. According to Martha Stewart, chives should be cooked briefly and served immediately due to their delicate structure. Otherwise, you risk losing the chive's flavor, which is why they are commonly used in fine herb blends in French cuisine. Mincing chives can be a task in itself. The tiny, thin herb is hard to grasp and cut, producing more of a mashed mess than a neatly cut herb. Chef Genevieve has a solution for this common mishap. Here's what you need to know:

Chef Genevieve's Instagram video demonstrates a chive mincing hack she learned while working at a Michelin-star restaurant. The clever trick is one we wish we would've thought of ourselves. First, soak a paper towel in a small bowl of water and squeeze it to remove any excess liquid. Next, lay the paper towel out and fold it twice. Lay a bundle of chives on the paper towel and tightly roll it up, leaving about an inch of chives exposed from the edge of the paper. Mince the tight bundle of chives with a sharp knife, sliding the paper towel down as you continue cutting.

Masterclass suggests that chives can be used as a garnish, a seasoning, or as a vibrant addition to sauces. The mild, onion-like flavor that this thin, grass-like herb exudes compliments the taste of countless dishes. Next time you cook with chives, grab a paper towel and experiment using this professional mincing tip.