Diced vegetables look appealing in a finished dish, but beyond aesthetics, a proper dice serves a practical purpose: the evenly sized pieces cook at the same rate. You can dice any vegetable, including onions, potatoes, peppers, carrots and celery.
Things You'll Need
Wash the vegetable under running water, scrubbing lightly with a vegetable brush if necessary. Trim off the leaves and peel the vegetable if needed. Cut peppers, tomatoes and other seed-filled vegetables in half and scoop out the seeds before you begin to dice.
Cut large vegetables, such as onions, in half. Cut vegetables such as carrots, which don’t have a uniform shape, into pieces of similar size.
Place the vegetable flat on the cutting board. Cut the vegetable into horizontal strips of equal width. Make the strips ¾-inch wide for a large dice, ½-inch wide for a medium dice or ¼-inch wide for a small dice.
Hold your knife perpendicularly to the strips and cut the vegetables into cubes. Space the cuts evenly so you have large, medium or small cubes of equal size.
References and ResourcesEssentials of Cooking; James Peterson; 2003
Stella Culinary: How to Dice, Julienne, Brunoise and Batonnet