Dicing is basically a culinary knife-cut that allows various food items to be cut into small dice, cubes or squares. It nicely exposes the inner juicy area of the food items, especially fruits and vegetables, and releases their flavours. In fact, it makes even sized pieces, allowing them to be eaten easily once baked, fried or steamed. Moreover, dicing helps in the distribution of zest and texture throughout the dishes.
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It is one of the simplest cutting techniques used frequently to cut the ingredients into small irregular pieces with repeated sharp blows using a sharp knife. It is used frequently to prepare food items in the desired sizes before cooking, especially in rustic dishes. The chopped pieces are used in such a way that they mix together with other ingredients.
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