Minced means to chop food such as meat, vegetables or fruit into very small pieces, it is either done with a very sharp knife or more often using a machine with a mincing attachment, diced means to cut meat, vegetables or fruit into small cubes, these cubes can range in size from fine dice (but bigger than minced) to larger dice but no bigger than a mouthful.
Well, honey, about 1 tablespoon of minced ginger from a jar is roughly equivalent to 1 teaspoon of grated ginger root. So, you'll need about 3 teaspoons of minced ginger to match the flavor of 1 tablespoon of grated ginger root. But hey, who's counting when you're in the kitchen having a good time, right?
Minced garlic is cut into very small pieces. Garlic puree is smashed or ground until it is a paste.
The grated allspice will lose it's potency more rapidly.
One inch piece of ginger typically yields about one tablespoon of minced ginger. This is because when ginger is minced, it becomes more compact and takes up less space compared to the original piece. Therefore, one inch piece of ginger is roughly equivalent to one tablespoon of minced ginger.
Hamburger meat and minced meat are both beef the only difference is minced meat is just thick strands of meat.
I think what you are referring to is a taco. Tacos are made by filling a crispy corn tortilla with a cooked, spicy, minced or ground beef, then usually have diced tomatoes, lettuce and grated cheese on top. They are often also eaten with a hot taco sauce drizzled on top.
a kebab is made of minced meat and tikka is usually chopped large chunks of meat. Kebab is grilled and fried sometimes but tikka is always stir fried
I believe it consists of:Pecan Gremolata mixture:3/4 cup pecans1/4 cup grated Parmesan cheese (about 1 ounce)1/4 cup finely chopped fresh parsley or you can use cilantro2 tablespoons fresh lemon juice, divided1 tablespoon finely grated lemon peel1 small garlic clove, minced
1 tablespoon dried minced onion = 3 tablespoon fresh minced onion
Ground ginger can NOT be substituted for crystallized ginger--that is something quite different. Otherwise, you are fairly safe to use ground, minced, and grated ginger interchangeably unless the ginger is being used for garnish purposes (sushi, for instance). The thing to remember is that ground ginger is exponentially more potent than fresh ginger. Ultimately it comes down to a matter of personal taste, but I rarely use more than a few pinches of the ground stuff.
"Minced" in Tagalog is translated as "giniling."
Any food can be grated (yes, anything). There is nothing that must be grated.