— Diann Porter

Very often recipes will use to sort of umbrella terms one is Dice and a dice refers to A nice looking right visually a consistent cut that is hopefully a dice in its shape meaning a cube and then there is the mince which is an irregular cut. Okay, which in which case you would just take your knife across the product in different directions and cut it down to a small size. All right, but there's going to be some inherent irregularity that could be part of the mince for both the dice and immense they can come in different sizes. But generally speaking immense is pretty small, but they're is a fine men's and a course mints and there's no sort of set criteria on how big those are they're really relative to one another. Okay where a fine minutes is smaller than of course mince and So how big those cuts those minces end up being you know is going to be really up to you. Okay, and and the style of cooking that you're going to produce now, you might also take a look at some other cooks and the way they mince food in order to get an idea of what that could look like. Okay, but I mean otherwise mincing in my book is pretty small. But again, there's not a set size like there is with dicing. Okay, but again missing is relative to one another also from fine to course.