How to Dice, Mince and Julienne Your Veggies

I consider myself to be a decent cook, but honestly, I have skipped over many a recipe because it told me to mince an onion or julienne celery. I’ve never known what those terms mean and I’ve always been too hungry to bother looking them up on the internet. So if you’re smarter than me, and you want to know what those words mean, here are the 3 most common ways to cut veggies and fruits.

1: Dicing

Dicing is to cut a veggie into cuts that are a millimeter in length. This is the most common way to cut veggies. (Click for more info)

2: Mincing

Mincing is half the size or smaller than diced pieces. It’s cutting the veggie down the smallest you can go. (Click for more info)

3: Julienne

Julienne is cutting veggies into long strips. Wikipedia calls it “matchsticks.” (Click for more info)

Want to do more sophisticated cuts? Learn through short videos how to do cuts like paysanne, macedoine and brunoise.

Is this new information to you or did you already know how to do these cuts? What kind of cut do you use the most? Comment below with your experiences and add any topics you’d like to learn more about!