Brunoise

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Carrots brunoise

Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.[1]

References[edit]

  1. ^ Brunoise: precisely chopped small cubes of a vegetable. CooksInfo.com. Published 11/24/2012. Updated 11/24/2012. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/brunoise

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