I love a good apple. One that’s crisp and delicious. And they aren’t just for snacking. Biting into a fresh apple, or sliced with some peanut butter is great, but I love to use them for cooking. Most commonly, I dice them up for salads, but they also have a great place in sauces and as garnish for meat dishes. Rosemary apples with pork are simply awesome. In this cooking video, I show you how to dice an apple. Admittedly a pretty boring thing to do, but it’s still important to do it well. In fact, you want these kinds of knife skills to be solid, so you can spend less time doing them. Hope you find it useful!
How to Dice Apples
- First, decide how large you want your dice to be; that will obviously change the size of the cuts you make
- Second, decide if you want them peeled or not. For raw dishes, I have no problem leaving the skins on, but if you’re cooking the diced apples, the skins may slide off, and not be to tasty
- Put the knife on your cutting board, stem up, and slice off a side, just off center, leaving the core
- You can then rotate the apple 135 degrees (not quite 180) and take another wedge off. Repeat one more time, and you’ll have three large sections, and you can discard the corn
- Place one of the wedges flat on the cutting board, and cut slices the width of the dice you’d like
- You know have several parallel slices
- Rotate them 90 degrees so they are perpendicular to you, and then slice through them again; the same width of your first set of cuts
- You’ve not got your dice
- To keep them from turning brown, through them into a bowl, drizzle some lemon juice on them and toss to coat
It’s a simple as that. Hope you find this useful!