Dicing is a method of cutting ingredients into small, uniform pieces about ¼", or the size of a green pea. Dicing can be done by hand or with a food processor, like the KitchenAid Food Pro, and is ideal for fresh, raw vegetables such as tomatoes, onions, and peppers to make salsa and salads.
Diced ingredients provide texture to recipes whether they’re raw or cooked. A larger dice will take longer to cook and release its flavor, adding a pleasing toothiness or mouthfeel to soups and stews. Smaller diced food like mirepoix, which is a base of aromatics for soups and stews that’s made of carrots, onions and celery that's cooked in butter with herbs, softens quickly when cooked and adds more depth of flavor to dishes.