The medium dice measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice. This is generally a good choice when recipes don’t specify the size of the dice and the ingredient list just says “diced tomatoes.”
How big should a medium dice be?
Medium dice (Parmentier); sides measuring approximately 1⁄2 inch (13 mm). Small dice (Macédoine); sides measuring approximately 1⁄4 inch (5 mm).
What foods would you dice?
Carrots, tomatoes and potatoes are excellent for dicing. It allows them to cook more fully and faster than if left in larger chunks. Dicing is great for casseroles or dishes that have a variety of mixed vegetables, like stew and soups.
Why is it called dicing?
As the name suggests, dicing refers to cutting things into smaller cubes. To execute a perfect dice, begin cutting your ingredient into sticks that chefs call “batons”, then cut across your batons in the opposite direction.
What are the 3 sizes of dice cooking?
Dicing is a much more precise and often smaller cutting technique. With the end goal of cutting an ingredient into cubes of the same size, there are three dice cut sizes — large, medium, and small.
What is a fine dice called?
The brunoise is the finest dice and is derived from the julienne. Any smaller and the cut will be considered a mince. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes. This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on dishes.