 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2007) |
Dicing is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed.
Technically there are three types of dicing: large, medium, and small. Large is usually a 20mm (3/4 inch) cube, medium 10mm (1/2 in.), and small 5mm (1/4 in.) However, in home cooking most people understand dicing to just be any size cube, often the size of a regular set of game dice. Brunoise is an especially small size, produced from further cutting of julienne-style food.
Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish.
See also
- Russian salad and macédoine de légumes, foods based on cooked diced vegetables.
 |
This food-related article is a stub. You can help Wikipedia by expanding it. |
|
||||||||
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
