Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Tiny dice, thin slices.

By Adam Balic
October 10, 2002 in Cooking

Followers 0

Recommended Posts

polly

Posted October 12, 2002

- Share

Posted October 12, 2002

If dicing brunoise or something, I just let the bittle bits mount up on the blade until they are nearly at the top of it, then push them off on to the chopping board before they topple towards the floor.

Things always stick a bit if they are that way inclined...

How sad; a house full of condiments and no food.