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Large Dice
Large Dice
- Cutting foods into uniform cubes, typically measuring ¾-inch (approx. 2 cm) on each side. This precision ensures even cooking and a professional, attractive look in dishes such as soups, stews, and salads. Proper technique involves squaring off the food, cutting planks, then strips, and finally cubes of the desired size. Uniformity is more important than exact size for consistent results.
Square off produce first: Trimming rounded edges helps create uniform dice.
Stack and slice: Cut planks, stack, then slice to expedite dicing.
Size control: Select dice size based on recipe and cooking time needs.
Keep knives sharp: Sharp knives result in cleaner cuts and safer prep.
Batch dicing: Dice vegetables together for soups/stews to reduce time spent prepping.
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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.