Cutting
Dicing
küp doğrama (5–10 mm cubes)
Cutting vegetable or meat into even-sided small cubes. 5 mm (brunoise) or 10 mm (dice) depending on the recipe's purpose.
When to use
Salad bases, sauté starts, soup mirepoix, the onion base of a bean stew. Even cubes cook evenly.
Common mistake
Keeping the size "about right": with one 5 mm cube and one 15 mm cube, the big ones stay raw while the small ones turn to mush. Always trim two flat faces first to stabilise the vegetable.
Steps
- Wash the vegetable, pat dry. A wet surface slips under the blade.
- Make parallel slices from one end (3–10 mm). Stack the slices.
- Cut the stack into strips of the same width (julienne).
- Rotate 90° and cut across the strips at the same spacing — cubes.
- Spread on a tray; re-cut the 2–3 largest pieces for evenness.