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Tiny dice, thin slices.

By Adam Balic
October 10, 2002 in Cooking

https://forums.egullet.org/topic/11659-tiny-dice-thin-slices/

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polly

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.