Where Dicing and Strip Cuts Both Begin: Even Slices
Both strip cuts and dice begin with a flat slice of even thickness. If you do not first cut the vegetable into a rectangular slab of consistent thickness, the resulting strips and cubes will vary in size.
What Is a Julienne Cut?
A julienne cut produces thin matchstick strips about 3 millimeters thick. First slice the vegetable, then stack the slices and cut them lengthwise into strips of equal thickness. This cut is commonly used for vegetables such as carrots and red bell peppers in salad garnishes or quick sautés.
Thick Strips vs. Thin Strips
Strips cut slightly thicker than julienne (about 6 millimeters) are called baton; this cut is preferred for vegetables to be roasted in the oven or prepared like french fries. Thin julienne cooks quickly and is suitable for eating raw, while thicker baton strips hold up to oven cooking or longer cooking times.
Three Dice Sizes
Diced vegetables are commonly cut in three standard sizes: large dice (about 2 centimeters) for stews and sautés, medium dice (about 1.2 centimeters) for most everyday dishes, and small dice (about 3 millimeters, also known as brunoise) for sauces and finely textured garnishes. Knowing which size a recipe calls for helps preserve the dish’s characteristic texture.
To turn strips into cubes, rotate the julienne strips 90° and cut across them; the strip width determines the cube size, so there is no need to measure separately.
Why Dice Size Matters
If one potato cube in a pot is 1 centimeter and another is 3 centimeters, the smaller one will turn mushy while the larger one is still firm. Cutting pieces to a consistent size helps them cook at the same time and to the same degree.
The cooking time in a recipe is based on a particular dice size; if you change the size, you need to recalculate the cooking time yourself.
What to Watch for When Cutting Small Dice (Brunoise)
Brunoise consists of millimeter-size diced pieces and should always be made with a sharp, properly honed knife, not a dull one. A dull knife may seem to cut pieces this small, but it actually crushes them. Small dice take time; instead of loosening your claw grip to go faster, work more safely with slower, shorter strokes.
How to Dice Vegetables
First, trim the rounded edges of the vegetable to make a rectangular block. Cut the block into slices of even thickness, stack the slices and cut them into strips of equal width, then cut across the strips to make even cubes.
Common Mistakes When Cutting Cubes and Strips
The most common mistake is cutting strips to different widths and then trying to make cubes from them—uneven strips always produce uneven cubes. Another mistake is rushing while stacking slices for julienne and making the stack too thick; a thick stack can slip under the knife, resulting in uneven strips.