Dice for food refers to cutting food into small cubes or dice-sized pieces. This technique is commonly used in cooking and food preparation for a few key reasons.
Why Dice Food?
There are several benefits to dicing food:
- Uniform pieces cook evenly – When food is cut into evenly sized pieces, it will cook at the same rate. This prevents some pieces from overcooking while others are underdone.
- Maximizes flavor – Dicing food exposes more surface area to heat and seasoning. The increased surface area browns and caramelizes better, enhancing flavor development.
- Appealing texture – Bite-sized pieces are pleasing to eat. Dicing makes food more visually appealing.
- Easier to chew – Smaller pieces are easier to chew, making dicing good for kids, the elderly, or others who have difficulty eating.
- Speeds cooking – The small size means food cooks faster. Quick cooking time is useful when you’re short on time.
- Versatile – Diced ingredients can be used in many dishes like soups, salads, stir fries, casseroles and more.
For these reasons, many recipes will instruct you to dice onions, carrots, potatoes, meat and other ingredients. Understanding proper dicing technique is an essential culinary skill.
How to Dice Food
Follow these steps for dicing food evenly and efficiently:
- Prep the food by peeling, trimming, or otherwise preparing as needed. Rinse and pat dry if working with wet produce.
- Choose a sharp chef’s knife. The best knife for dicing will have a straight not serrated edge.
- Cut the food into uniform sticks. Make parallel cuts down the length of the item first. Aim for even width and length.
- Line up the sticks and make perpendicular cuts across them. Aim for cubed pieces around 1/4 to 1/2 inch.
- Scoop up the diced pieces and move them to your recipe as needed. Be careful not to crush soft ingredients.
It takes practice to dice food into perfect cubes. Don’t worry if your pieces are imperfect at first. With time, you’ll improve your knife skills for faster, more consistent dices.
Dicing Different Foods
While the concept is the same, technique may vary slightly based on the food you are dicing:
Onions
Cut off the stem and root end then halve from pole to pole. Peel off the papery outer layers. Make perpendicular cuts from tip to root end. Then make horizontal cuts.
Carrots
Peel and trim both ends. Halve or quarter lengthwise if large. Make angled slices diagonally along the length. Then dice crosswise.
Celery
Trim off ends and remove any strings with a vegetable peeler. Halve stalks lengthwise then lay halves flat to dice crosswise. Leaves can be chopped.
Potatoes
Peel if desired. Cut in half or quarters if large. Slice lengthwise into planks, stack and dice crosswise into cubes.
Meat and poultry
Trim off excess fat or connective tissue. Cut into strips, then dice the strips. Chill meat in the freezer 10-15 minutes for easier dicing.
Leafy greens
Stack washed leaves and roll up. Thinly slice the roll crosswise into ribbons. Chop ribbons into dice-like pieces if smaller size needed.
Herbs
Remove leaves from tougher stems. Stack leaves on cutting board and use a rocking chopping motion to dice small.
Allow excess moisture to evaporate after dicing wet ingredients like tomatoes or citrus fruits. Dry diced pieces will cook more evenly.
Dice Size Chart
| Dice Name | Size | Uses |
|---|---|---|
| Large or coarse dice | 3/4 to 1 inch | Stews, soups |
| Medium dice | 1/2 to 3/4 inch | Sautéed items, stir fries, casseroles |
| Small dice | 1/4 to 1/2 inch | Garnishes, relishes |
| Fine or brunoise dice | 1/8 inch or smaller | Garnishes, sauces |
The size you dice ingredients can range from large 3/4-inch cubes down to tiny brunoise pieces. Choose size based on the texture and purpose you need.
Tips for Dicing Perfectly
Use these tips for evenly diced pieces:
- Use a large chef’s knife with a sharp blade. Avoid serrated knives.
- Chill items like meat and butter 15 minutes for easier dicing.
- Cut pieces into uniform size sticks before dicing for even cubes.
- Work with dry ingredients. Pat wet items dry before dicing.
- Use smooth cutting motions without crushing soft foods.
- Aim for cube sizes between 1/4 to 3/4 inch for most uses.
- Scoop diced pieces gently to avoid breaking them.
Common Foods to Dice
You can dice many foods. Here are some of the most common:
- Onions
- Celery
- Carrots
- Potatoes
- Bell peppers
- Tomatoes
- Zucchini
- Chicken
- Beef
- Pork
- Salmon
- Tofu
- Butter or margarine
- Cheese
- Leafy greens like kale or spinach
- Fresh herbs like parsley, cilantro or basil
Virtually any firm, raw ingredient can be diced. Avoid pre-cooked or delicate ingredients that would fall apart.
Conclusion
Dicing food into small uniform cubes is a basic but useful technique. Evenly sized pieces cook thoroughly and offer great texture. With a sharp knife and practice, you can quickly dice onions, carrots, meat and more.
Understanding how to dice different foods makes you a more skillful, efficient cook. Next time a recipe calls for diced ingredients, you’ll know just what size to cut for optimal cooking and enjoyment.