Our second post in the new “How To” series: dicing veggies! Seems super basic, but I have had a surprising amount of people ask me questions about this, and I got multiple requests on Facebook for this “how to” when I was putting my feelers out for what people wanted me to post about!
I’m not claiming that the dicing techniques shown in the video below are the technical ways you would be taught in culinary school, but they are the methods I have developed over the years that I find to be the fastest, easiest, and produce uniform pieces of diced veggie.
So, without further ado:
The two best time saving/ultra efficient techniques here are with the onion and jalapeno. The onion technique allows you to basically do all the legwork of dicing the onion while it’s still in halves, which makes things really easy and neat, not to mention leaves you with a good, uniform dice.
And with the jalapeno, the spoon trick allows you to remove those seeds and ribs in seconds with no problem instead of trying to get in there with your knife and slice them out or pulling them out with your fingers, getting even more jalapeno juice on your fingers, which will proooobbs end up in your eye at some point, but maybe that’s just me…fail 😐.
Anyway, those are my veggie dicing techniques – have a wonderful Tuesday, internet friends!
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