A large dice is a relatively straightforward knife cut. Measuring at about 3/4-inch on each side, this cut may not seem as complicated as a julienne or a chiffonade, but with the right technique, you can really speed up your prepping process.
This cut's ideal for large vegetables, like tubers. A peeled potato is an easy example.
Cut the potato into 3/4-inch planks.
Keep reading to find out how to finish this simple cut.
Cut each plank into 3/4-inch sticks.
And finally, line up the sticks together and cut 3/4-inch cubes from them. You'll end up with a nice pile of (mostly) evenly diced vegetables.
Are there any recipes you use a large dice for?