Every great meal starts with a cutting board and a knife. Whether you’re chopping veggies for a salad, dicing onions for a sauce, or mincing garlic for a stir-fry, these simple skills make cooking faster, easier, and way more fun.
THING To Note:
You can master the art of chopping, dicing, and mincing – it’s easy!
Use a sharp knife, a sturdy cutting board, and a rocking motion.
Chopping involves cutting ingredients into bite-sized pieces.
Dicing takes the concept of chopping further by producing smaller and more uniform pieces, typically around ½ to ¼ - inch in size.
Fine dice takes dicing to another level by creating even smaller pieces, around ⅛ inch or less.
Mincing involves cutting ingredients into the smallest possible bits.
Tools We'll Use:
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Extra THINGS:
To caramelize your diced onion, pour a tablespoon or two of olive oil into a sauté pan. You can combine butter and olive oil if you like. Heat the fat over medium heat. Add the diced onion. Cook until the onion pieces are translucent and begin to turn a golden color, just a couple of minutes. Reduce the heat to low. Season with salt and pepper and slowly continue to cook the onions until they turn a deep golden brown, about another 15 to 20 minutes. As they slowly cook, the onion will soften and release their sugary syrup. You can use these sweet onions in your omelet, on your breakfast pizza, on your grilled cheese sandwich, and so many ways more.
For more THINGS, explore Volume 1 of “You Can Cook Any THING: A Guide For Newly Inspired Cooks!” on Amazon or in Jorj’s shop.
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Do you use a knife or a handheld vegetable chopper?
Tell me how you chop your veggies!
