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Food Preparation:Slicing and Dicing

Updated on November 27, 2008

dice and slice

If you were to ask me what kind of a cook I am, I’d have to say an imperfect one. I have no official training but have read quite a few cookbooks. In fact, I enjoy cook books they are inspirational. The public library is a great place to borrow a book or to just sit down and read one. Be sure to take a notebook along and a pen, you never know when a great tip, a recipe or a brilliant idea will pop into your thoughts.

In addition, I am willing to take a chance, not all I cook works.

I have on more than one occasion, tossed dinner away and either grabbed something from the freezer to heat up or sent out for pizza.

This is happening less and less as my skills develop through doing, but doing alone is not enough, you need a few good cook books. Which books really depend upon where your current skills are and what you like to eat.

One thing that I have learned over the years is that presentation is important when the meal on your plate looks good you are more likely to enjoy it. So take the time, after all you have invested both your time and money into the meal so why not make the most of it and increase the return.

Another tip that I have accepted as being a truth is that while unevenly cut vegetables can be great for soups or stews, unless the pieces are significantly different in size, which will effect cooking time, the same is not true for stir fry.

The stir fry works best when the vegetables are as close to the same size as you can get. This enhances the overall visual appeal of the meal and ensures an even cooking time.

Onions, perhaps of all the food we slice and dice, the onion gives us the most trouble. The video that accompanies this hub shows you how to properly cut onions. It works, give it a try.

Dicing is a skill that took me some time to manage, the video will show you a great way to dice a yellow pepper, of course this will work with red or green peppers, as well.


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  • Bob Ewing profile image

    Bob Ewing 9 years ago from New Brunswick

    practice does make perfect. :)

  • ripplemaker profile image

    Michelle Simtoco 9 years ago from Cebu, Philippines

    I've always been impressed when I see chef's cut, sliced and diced so fast, so evenly and its just amazing. Hmmm...maybe when I am not busy, I may practice this art hahah Thanks Bob.

  • jstankevicz profile image

    jstankevicz 10 years ago from Cave Creek

    I went to the public television school of cooking. This was before there was a food network. Public television had some greats like Jacques Pepin (my favorite), Julia Child, Martin Yan, etc who entertained and demonstrated. Learned lots of techniques and how to "knock off" a recipe and make it your own. I enjoy reading cook books, but seldom want to follow the laid out plan.

  • Bob Ewing profile image

    Bob Ewing 10 years ago from New Brunswick

    I refer to my cooking style as imperfect.

  • Mark Knowles profile image

    Mark Knowles 10 years ago

    Great hub as usual. I'm a little sloppy myself, but you have given me some great ideas.

  • Bob Ewing profile image

    Bob Ewing 10 years ago from New Brunswick

    I agree diced potaoes,e specially for home fires, are much better when the pieces are uniform.

  • cgull8m profile image

    cgull8m 10 years ago from North Carolina

    You are right it is very important I can vouch for that I am a poor dicer :) with even cutting the taste is different especially in the potatoes and evenly cooked also.