Dicing
To dice is to cut food into small, even cubes, usually between a quarter and a half inch, so everything cooks at the same speed.
Why it works
Heat moves into food from the outside, so smaller pieces cook faster than larger ones. When cubes are all the same size, they finish at the same moment, with no raw centers or mushy edges. Even cuts also brown more evenly and look neater on the plate. A sharp knife and a steady grip make the job easier and safer.
How to do it
- Cut the onion in half through the root and peel it.
- Lay it flat and make horizontal cuts toward the root without cutting through.
- Make vertical cuts from stem to root, keeping the root end intact.
- Slice across to release small, even cubes.
- Use the claw grip, with fingertips curled under, to protect your hand.
Common mistakes
- Using a dull knife, which slips and is more dangerous than a sharp one.
- Cutting uneven pieces, which causes some to burn while others stay raw.
- Cutting off the root end first, which makes the onion fall apart.
Questions
What size is a dice?
A small dice is about 1/4 inch (6 mm), a medium dice is 1/2 inch (12 mm), and a large dice is 3/4 inch (2 cm).
What is the difference between dice and chop?
Dicing makes uniform cubes, while chopping is rougher and less precise. Use dice when the pieces should cook evenly or look neat.
How do I stop crying when cutting onions?
Use a very sharp knife and chill the onion first. Both reduce the amount of irritating gas released.