[11 - 11] I'm Kelly Cindy with Epicurious comm and
[11 - 13] this is how to dice the dice means to
[13 - 15] cut your food into equal sized pieces
[15 - 17] this not only makes the food look better
[17 - 19] but it also ensures that they'll cook at
[19 - 21] the same rate today we're going to be
[21 - 22] dicing an onion which actually has a
[22 - 25] pretty specific technique to it an onion
[25 - 28] has both a root end and a stem end you
[28 - 31] want to keep that root end intact that's
[31 - 32] what's gonna keep all of the layers
[32 - 34] together in your onion we're gonna start
[34 - 36] by slicing off a portion of the stem and
[36 - 38] this is going to make it much easier to
[38 - 40] peel the onion next we're gonna have the
[40 - 44] onion cutting straight through the root
[49 - 49] remove that outer layer once you've have
[49 - 51] been peeled the onion you're giving it a
[51 - 53] flat side to rest against the cutting
[53 - 55] board this way it's not going to roll
[55 - 57] around when you're dicing it so we're
[57 - 58] going to start to dice our onion by
[58 - 60] turning it so that the root end is
[60 - 63] perpendicular to your cutting board next
[63 - 65] turn your knife on the side and make
[65 - 67] long equally spaced cuts across the
[73 - 73] after you've made these cuts you want to
[73 - 76] turn the route away from you now we're
[76 - 77] gonna make equally spaced cuts across
[77 - 82] the top of the onion next turn so the
[82 - 84] stem is again perpendicular to the board
[84 - 86] now we're going to cut directly across
[86 - 92] the onion and there you have it
[92 - 95] perfectly diced onion for more recipes
[95 - 99] and tips head over to Epicurious calm