Diced the Right Size
This may sound like a dumb question since I’ve been cooking for years, but on this I never was quite sure. When a recipe says, “Diced”, what would be the proper size? I’m thinking a 1/2” square. What size would be the proper size? I’m doing conch chowder which calls for diced potatoes and tomatoes. Tomatoes are easy, they’re canned and diced already. I’ve used the French fryer in the past. Run the potatoes thru and then run them thru crosswise. But, they seem small. You’re the expert, that’s why I’m asking you. When you dice, what’s the average size?
Thanks for the help,
Gene E. Bower
In the Pillsbury cookbook, "diced" is defined as cutting into uniform pieces, smaller than 1/2" across, but my professional cookbook "Food for Fifty" defines "diced" as cutting into 1/4" cubes. So, you can either choose the "home-cook" version as defined by Pillsbury, or the "chef" version of 1/4-inch cubes.
Hope this helps,
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