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Recent questions in Dicing

by cookwithfem (602k points) in Dicing asked Jun 11 4 views
How can one safely keep a diced onion piece from sliding on the cutting board during the cross cuts?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
Why is it recommended to keep fingers curled back (as a “claw”) when dicing to protect your fingertips?
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by cookwithfem (602k points) in Dicing asked Jun 11 3 views
What final touches would you do to ensure all diced pieces are even after initial cuts?
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by cookwithfem (602k points) in Dicing asked Jun 11 3 views
How would you explain the knife angle used in a rocking motion to achieve a dice?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
If you have a dull knife, how could it make the task of dicing more dangerous?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
How does the moisture content of an ingredient impact the dicing method (for example, juicy vs dry)?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
Why would you store a diced ingredient in an airtight container if not cooking immediately?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
How do the structural attributes of an ingredient (e.g., cell structure) affect dicing strategy?
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by cookwithfem (602k points) in Dicing asked Jun 11 4 views
When using an improvised tool (e.g., an egg slicer), how effective is it for dicing?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
How can an uneven dice lead to unintended textural differences in the dish?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
What might cause injury if proper dicing technique is not followed?
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by cookwithfem (602k points) in Dicing asked Jun 11 3 views
How do you maintain control of the food item while making cross cuts for dicing?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
What is one sign that an ingredient is properly diced?
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by cookwithfem (602k points) in Dicing asked Jun 11 1 view
What is the difference between dicing and rough chopping in terms of cooking outcome?
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by cookwithfem (602k points) in Dicing asked Jun 11 3 views
Why should diced ingredients be roughly similar in shape as well as size?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
If dicing large volumes, what methods keep the process ergonomic and safe?
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by cookwithfem (602k points) in Dicing asked Jun 11 1 view
How can your choice of chopping board surface affect knife wear when dicing?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
What is the significance of the term “fine dice” in professional recipes?
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by cookwithfem (602k points) in Dicing asked Jun 11 1 view
How does a wide-blade knife help in scooping up diced items?
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by cookwithfem (602k points) in Dicing asked Jun 11 2 views
If a recipe is doubled, how would that affect your preparation time for dicing ingredients?
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