SC - shredding vegetables

[Chris Stanifer]

- --- Philip & Susan Troy <troy at asan.com> wrote:
> Dice can be anywhere
> from about 1/32 inch to
> about 3/4 inch, after (above) which they become
> simply cubes. 

A dice consisting of cubes 1/32 to 1/16 inch square
are, technically, called "brunoise'.  "Fine Dice" or
"small dice" are, technically, 1/8 inch square...
"medium Dice" are 1/4 inch, and "Large Dice" are up to
1/2 inch square.  There is obviously room for
variation within these ranges, and the "rules" are
really just guidelines.  Unless you are in an ACF
Culinary Competition... 


>Usually
> dice are foods that can be cut to size and shape and
> remain that way;
> you won't find a lot of recipe references to diced
> raw meat, for example.

I have found numerous recipes calling for diced raw
meat.  These are all modern recipes, of course.


> 
> Shreds seem to tend to be anything, again, from very
> thin, like 1/32
> inch, up to perhaps 1/4 inch, after which they are
> sticks or batons. A
> typical length would be 2 inches long, but both more
> and less are
> common. 

baton, batonette, alumette, matchstick, jullienne,
chiffonade, ad infinitum, ad nauseum...  There are a
few "rules' regarding the dimensions of these cuts,
but they are, again, really just guidelines.

Balthazar of Blackmoor

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