How To Cube Food

What is Cubing?

Cubing refers to cutting food into small, roughly equal-sized squares. Cubed pieces are larger than diced pieces. It’s a common way to prepare vegetables, fruits, cheese, and meats for a variety of dishes.

Tools You’ll Need

  • Chef’s Knife: A sharp chef’s knife is your best tool for uniform and efficient cubing.
  • Cutting Board: A sturdy cutting board provides a stable surface for cutting.

General Cubing Technique

1. Choose Your Food: Cubing works with almost anything! Popular options include potatoes, carrots, onions, melons, cheese, and meats.

2. Wash and Peel: Wash produce and peel if necessary (potatoes, carrots, etc.).

3. Remove Tough Parts: Trim seeds, stems, or anything inedible.

4. Create Flat Surfaces: For round foods, start by cutting one side flat for stability as you work.

5. Slice into Planks: Cut your food lengthwise into thick slices, or “planks”. The thickness of these slices will determine the approximate size of your cubes.

6. Cut into Sticks: Stack several planks (if space allows) and cut them lengthwise again into equally sized sticks (sometimes called batons).

7. Create Cubes: Rotate the sticks 90 degrees and cut across them at regular intervals to create the cubes.

Tips

  • Sharp Knife: A sharp knife makes uniform cuts easier and safer.
  • Uniformity: Cubing is ideal for even cooking, so aim for pieces that are roughly the same size.
  • Stacking: Stacking multiple planks together makes the cutting process faster.
  • Round Foods: Square off the sides of round foods for easy and uniform cubing.

Example: Cubing a Potato

  • Wash and peel the potato.
  • Cut off one side to create a flat surface.
  • Slice the potato lengthwise into planks of the desired thickness.
  • Stack the planks and slice them lengthwise into sticks.
  • Turn the sticks and slice them crosswise to create cubes.

Additional Things

Some foods may require slight variations to this technique. The key is to create those uniform squares, no matter how you achieve it!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *