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Filed under: Technique

1. To cut food (such as meat or cheese) into ½-inch cubes. Cubes of food are larger than diced or mirepoix. 2. A term also used to describe tenderizing meat with an instrument that leaves cube-shaped imprints on the surface.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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