Cube
Cubing is cutting solid food into cube-shaped pieces, generally about half an inch or larger on each side. The pieces are meant to be fairly even and blocky, which helps them cook at the same rate and gives a dish a tidy, consistent look. Cubes are larger than a dice, making cubing the cut of choice when you want substantial, hearty chunks rather than fine bits.
You cube meat for stews, kebabs, and chili, cube potatoes for roasting, and cube bread for homemade croutons or stuffing. The technique is straightforward: first slice the food into planks, stack or line them up and cut into strips, then cut across the strips to make cubes. Keeping the pieces uniform matters most when they need to cook evenly, so take a moment to trim them to a similar size rather than leaving some large and some small.
You cube meat for stews, kebabs, and chili, cube potatoes for roasting, and cube bread for homemade croutons or stuffing. The technique is straightforward: first slice the food into planks, stack or line them up and cut into strips, then cut across the strips to make cubes. Keeping the pieces uniform matters most when they need to cook evenly, so take a moment to trim them to a similar size rather than leaving some large and some small.