If you’ve tried to dice vegetables into perfect little squares and have had them slide away in all directions from under your careful fingers, you’re not alone. More often than not, when a recipe says “dice”, all I’ve been rewarded with for my effort are oddly shaped bits. Not anymore!
To get the perfect restaurant-style dice, first peel and halve the vegetable, leaving the bottom or root intact. Now begin by vertically slicing the vegetable, leaving it joined at the root, a margin of about 1/2 cm. Rotate the vegetable by 90 degrees and slice across evenly to get that elusive dice. Voilà!
Note – This would work best with onions, carrots, apples and the like. For larger vegetables & fruit like beets, potatoes or mangoes, slice them into rounds as thick as you’d like and follow the same steps for each slice to dice!
munchly 