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- Dicing is about precision, skill, and attention to detail. It’s about taking the time to prepare ingredients properly and ensuring that they are cut to the perfect size and shape for the dish you’re making. It is the process of cutting food, such as vegetables or fruit, into small cubes.
goodfoodtoeat.com/glossary/dice/The Art of Dicing: A Guide to Precision Cutting in the Kitchen
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What is a slice cut?
What are the different types of cuts a cook should know?
What is slicing in cooking?
What does sliced mean in cooking?
- Chop. Chopping is a basic cutting technique that is used to cut ingredients into smaller pieces. To chop, hold the ingredient in one hand and use your other hand to hold the knife.
- Slice. Slicing is a basic cutting technique that is used to cut ingredients into thinner pieces. These pieces are often thin on one side and long on the other.
- Dice. Dicing is a precise cutting technique that is used to chop ingredients into small cubes. Dicing can be a bit more advanced than basic chopping or slicing.
- Julienne. Julienning is a precise cutting technique that is used to create thin strips from vegetables or fruits. To julienne, you’ll need to “square off” your ingredient first.
- Brunoise
- Chiffonade
- Chop
- Cube
- Dice
- Julienne/French Cut
- Mince
- Slice
Recommended Tool: Chef’s knife To do a brunoise cut, the food must first be julienned then turned a quarter and diced again to create approximately 1/8-inch cubes. This cutting technique is ideal for carrots, onions, leeks, and celery, but can also be used with bell peppers and hard root vegetables like beetsand turnips. Steer clear of this cut whe...
Recommended Tool: Chef’s or paring knife The chiffonade method is best for cutting herbs into long ribbons. Stack fresh basilor mint leaves, roll them up tight, and cut across hamburger style. This technique also works well for leafy greens like spinach, collards, and kale.
Recommended Tool: Chef’s knife Used for a variety of foods, chopping is a casual, imprecise term that simply means to roughly cut food into bite-sized pieces.
Recommended Tool: Chef’s knife Using a more precise method than chopping, cubed ingredients are cut to a uniform size (e.g. “1/2-inch cube”). This cut is used with many foods, from potatoes to meats to bread.
Recommended Tool: Chef’s knife Generally smaller than a standard cube, the dice cut also creates uniform squares for even cooking and a polished look.Dicing is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery).
Recommended Tool: Chef’s or paring knife In julienne (or French) cut, theingredient is cut into long, uniform strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell peppers, and zucchini.
Recommended Tool: Chef’s knife or food processor Minced ingredients are cut very, very finely. Mincing is the ideal cutting technique for aromatics, like onion, garlic, and ginger, where a paste-like consistency is a desirable end result.
Recommended Tool: Chef’s, paring, or serrated knife Slicing is a general term that means to cut across the grain into thin, uniform pieces. Almost every fruit or vegetablecan be sliced, as well as other ingredients like cheese and bread.
- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
Aug 21, 2024 · A slice cut refers to cutting food into thin, flat pieces of a relatively uniform thickness. This technique is commonly used for meats, vegetables, fruits, and bread. Sliced food can be used in a variety of dishes, such as sandwiches, stir-fries, salads, and more.
- Julienne. Julienne is one of the finer, more delicate knife cuts. Measuring 1/8"x1/8"x2 1/2" (and yes, in culinary school, they do indeed walk around with a ruler to ensure accuracy), this is a truly elegant cut that makes any presentation look worthy of five stars.
- Batonnet. You're probably already familiar with the batonnet cut. Literally translating to "small stick", it measures 1/2"x1/2"x2 1/2" and is a popular cut for french fries and carrot sticks.
- Émincé. Émincé is a cut you most commonly find on onions. This is one of the thinnest cuts a chef can make on a vegetable. One of the tests of a perfectly émincé onion slice is the ability to hold it up to a newspaper and read the print through it (you guessed it, they absolutely put your cuts to this test in culinary school).
- Brunoise. If you were to gather your julienned vegetables together and start cutting them into tiny cubes, you'd have yourself the brunoise cut. This delicate cut is ideal for garnishing or for making fresh-vegetable dishes like pico de gallo.
Sep 14, 2020 · Coat: To cover a food with or dipping it into an ingredient such as flour, egg, breadcrumbs, or sauce. Cream: To beat ingredients solid fat until soft, smooth and fluffy. Cube: Cut food into small pieces, usually about ⅓ to ½ inch. Curdle: To break or separate a liquid food by acid or excessive heat.
Mar 22, 2024 · This comprehensive guide aims to provide details on essential kitchen knife cutting terms and cooking terms, empowering you to navigate new recipes with ease. By honing your ability to execute these fundamental cuts, you'll not only elevate your food presentation but also refine your skill in blending flavors creatively.
