Cooking Term of the Day! -”Brunoise”
Brunoise
Pronunciation: BROON-wahz
Brunois is a culinary knife cut that measures 1/8 inch × 1/8 inch × 1/8 inch.
To attain this knife cut the item is first julienned then it is turned a quarter turn and cut again to form perfect fine cubes (under 3mm).
Brunois is a beautiful knife cut normally used on vegetables like carrots. It is used for garnish in dish presentations such as consommé. Many consider the brunoise to be one of the most difficult knife cuts. If you are capable of mastering a julienne cut, you are an easy step away from these perfect little dice. I personally think the “tourne” cut to be the most difficult, but we’ll talk about that another day.
Pronunciation: BROON-wahz
Brunois is a culinary knife cut that measures 1/8 inch × 1/8 inch × 1/8 inch.
To attain this knife cut the item is first julienned then it is turned a quarter turn and cut again to form perfect fine cubes (under 3mm).
Brunois is a beautiful knife cut normally used on vegetables like carrots. It is used for garnish in dish presentations such as consommé. Many consider the brunoise to be one of the most difficult knife cuts. If you are capable of mastering a julienne cut, you are an easy step away from these perfect little dice. I personally think the “tourne” cut to be the most difficult, but we’ll talk about that another day.
