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Cuts

Dicing

Cube cut

Dicing means cutting an ingredient into large cubes with roughly equal sides. The pieces are usually one and a half to two and a half centimeters across, and the technique is used for long-cooking dishes such as stews and soups. Evenly sized pieces cook in the same amount of time.

Where It’s Used

“Wash the eggplant and cut it into roughly two-centimeter cubes.”

Glossary

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Benzer

Stew Cut

A stew cut is meat diced into cubes about 3–4 cm per side. It is used in dishes that cook long and slow, such as stews, braises, and casseroles. The cube size allows the meat to become tender during the long cooking time without falling apart.
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Benzer

Wedge Cut

A wedge cut is made by cutting a round or oval vegetable from the center outward into triangular slices. It is often used for ingredients such as potatoes, tomatoes, and onions. Each slice is shaped like a wedge, wide at one end and narrow at the other.
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