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Fine Dice
Fine Dice
- Cutting foods into uniform ⅛-inch cubes, ensuring rapid, even cooking and refined presentation in soups, salsas, and garnishes. Precise sizing delivers professional results.
Square off produce before cutting for stable surfaces.
Slice food into thin planks (⅛ inch), then stacks, then strips before cubing.
Use a sharp chef’s knife to avoid crushing delicate ingredients.
Work slowly for accuracy, then speed up with practice.
Rinse cut vegetables gently to remove excess starch in recipes needing clean flavor.
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Classic Sheet-Pan Nachos
These are sheet pan (bar-style) nachos done the right way...layers of fresh toppings, melted cheese, and that perfect balance of crispy chips and fresh toppings. The key is baking just long enough for the cheese to melt without getting crispy, so you get that ideal texture in every bite.
Southwestern Verde Cream Dip
This creamy, complex dip proves that restraint in the kitchen creates the most memorable flavors. Born from a desire to create the perfect companion for Mexi-Tots, this dip balances tangy tomatillo brightness with smoky ancho depth, punctuated by the fruity heat of pequin peppers. Every element has a purpose, and together they create something greater than the sum of their parts.