Victoria's Cooking Blog

Hello everyone and welcome back to my blog! Today I will be discussing various knife cuts and tips for each of them. The types of cuts I will be focusing on are dice, mince, and julienne. So, let's just jump right into the cuts! *Dice- Cutting the food into small cubes of equal size  Tips -Cut your ingredient vertically first, then horizontally to form small cubes -Stack them for quicker cutting *Mince- Ingredients are cut into very small, fine pieces  Tips -How do you know when you're done mincing? When you rock your knife over the ingredient and the pieces don't get any smaller -Rock your knife back and forth rather than constantly picking it up   *Julienne- Ingredients are cut into long, thin strips  Tips -Trim around the sides of your ingredient to create a rectangular shape -Cut each rectangle lengthwise and then into thin strips -Use this cut only with fruits or vegetables to keep things easy for yourself