Finishing up the week with another installment from our Knife Skills eBook - Dicing! Hmmm, maybe it's time to hit the casino this weekend... Enjoy!
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Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice - fine (brunoise), small, medium, and large dice.
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The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables.
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Trim and peel the vegetables as needed.
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Cut the slices to the thickness that you wish the finished dice to be.
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Stack the slices on top of one another and make even parallel cuts to the appropriate thickness.
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Gather the sticks together; using your guiding hand to hold them in place, and make crosswise parallel cuts through the sticks.
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To produce a perfectly even and neat dice, these cuts should be the same thickness as the initial slices.
