Dicing is the process of cutting food into small cubes of equal size so that the food is evenly cooked and or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size. (Recipe Tips, nd).
Difficulty to learn: Medium
Some Thoughts For You:
We all know the classic image of the chef in the kitchen, their blade flying as the food is magically chopped into many perfect pieces. You don’t have to have that same speed to dice an ingredient though! All you need is a knife, some knowledge, and a few safety tips.
The most commonly diced ingredients are fruits and vegetables, such as onions, peppers, lettuce, and cantaloupe. Dicing results in many small pieces, which mix together in recipes while allowing for maximum flavor coverage.
What You Will Need:
You don’t need much to dice an ingredient!
- Cutting board, in order to protect your counters
- A sharp knife, to easily dice that ingredient.
- The ingredient to be diced.
Below, you will find the basic steps for dicing an ingredient like an onion. Just think about the best way to cut that will get you small, uniform pieces.
- Place the onion on your cutting board, and cut the very top and bottom off. These can be discarded.
- Place the onion on its side and cut in in half.
- Take one of the halves and make sure all of the outer skin is off.
- Make several vertical cuts along the onion, to establish the dice size. You can make these however big you desire.
- Finally, turn the onion and begin to dice! Dicing involves many cuts, slowly progressing along the onion to make the pieces. Curl your fingers in to prevent any mishaps!
Tips For You:
- As with most preparation methods, a sharp knife will allow for the cleanest cuts.
Some Links To Help With Preparation: