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This technique has nothing to do with the large fuzzy dice found in souped-up muscle cars; it has everything to do with the large diced veggies found in souped-up soups.
To complete this How-To you will need:
A chef's knife
A cutting board
And a vegetable to cut
Step 1: Wash & peel
Wash and peel the vegetable, if necessary.
Step 2: Grasp knife
Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.
Step 3: Hold vegetable
With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut.
Tip: Curl your fingers so that the tips are firmly planted on the vegetable and the knuckles point outward—in the food world, this is called the "claw grip."
Step 4: Cut off ends
Cut off the ends of the vegetable.
Step 5: Cut off sides
Cut off the sides of the vegetable. It should now resemble a block with 4 long flat surfaces—this will make it easier to cut uniform pieces.
Step 6: Slice lengthwise
For a large dice cut, you are aiming to make dice, or cubes, that are ¾ inch on every side. Begin by slicing the vegetable lengthwise into uniform slabs ¾ inch wide.
Tip: Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the vegetable with the full length of the blade.
Step 7: Stack & cut slabs
Stack the slabs on top of each other and again cut them lengthwise into ¾ inch wide sticks.
Step 8: Make crosscuts
Line up the pile of sticks, and make ¾ inch crosscuts along their length, creating ¾ inch cubes. What you do with them is up to you, but we don't recommend hanging them from your rearview mirror.
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she definitely just wasted half the vegetable.
raebaby93 3 years ago 12
Lol, next vid well be how to small dice ;)
Younowkoed 3 years ago 7