a method of cutting vegetables into tiny dice, often used as a garnish.
Small 2mm cubed dice of vegetables, etc. Method of cutting same.
Brunoise is a French word which means "dicing vegetables". Different methods of preparation require cubes of varying sizes. "Fine brunoise" means dicing into cubes of 0.2cm (i.e. very tiny pieces), "small brunoise" indicates cubes of 0.4cm while "medium brunoise" and "large brunoise" mean cubes of 0.6cm and 1.2cm respectively.
refers to cutting food into small dice where 1/8-inch square is the standard.
A mixture of finely diced vegetables used to flavor soups and sauces.
Pronounced broon-warrz. A brunoise cut is a fine precision cut usually for vegetables and is used as a garnish. It is strictly a 3mm dice.
Finely diced or shredded vegetables cooked slowly in butter
French Very finely diced vegetables, typically carrot, celery, leek or courgette. Often used to garnish a consommé.
To cut into cubes of 1/8 inch. Usually, begin with a julienne and cut the strips into small cubes.
A very fine dice usually applied to vegetables.
a mixture of vegetables that have been finely diced
finely diced or shredded vegetables, usually cooked in butter or stock, and used to flavor soups and sauces.
Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 2 mm on each side or less. Common items to be brunoised are leeks and carrots.
