1/4 inch dice……I do it all the time at work, school, and now at home. Constant practice, a few knicks on the fingers, and a lot of patience. I’m not worrying about speed right now, just precision.
Cuts like this create value in the food you are presenting and they show the difference between a decent restaurant and a great restaurant. Next time you’re out eating……..you’ll see what I’m talking about.
1/4 inch dice mirepoix with mini-dutch potatoes, fried egg, parsley salt, and black pepper.
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Very true. Good knives and knowing how to use them is a valuable thing, although I know my skills are crap! I am impressed when I see perfect small cubes of veggies. Especially carrots. I’m awful with those!
It’s SO hard!!! You need to make a “knife cuts” instruction video for us Eric. : )
Knife skills is definitely something I would love to learn one day. I’m just a bit of a klutz so I’m sure I’ll have lots of knicks on the fingers!