New answers tagged cutting
I'd say it is a "matter of taste," literally, because what comes out will change depending on how you process the vegetables. For example, despite the common use of carrots in stock, I feel like many chefs don't actually want a real "carroty" flavor in stock. Quartering or roughly chopping a carrot is enough to give them plenty of "carrot notes" in their ...
For people with good knife skills, it doesn't take any longer to chop into 1/4-1/2" dice, regardless of what the recipe calls for, especially when the solids are discarded. I only use 1/2"-1 1/2" dice when the presentation calls for it. I do like the maillard on the large surface area of the fine chop during the sauté.
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