-
Brunoise (French pronunciation: [bʁynwaz]) is a
culinary knife cut in
which the food item is
first julienned and then
turned a
quarter turn and diced,...
- julienned,
turning the
subject 90
degrees and
dicing finely will
produce brunoise (3 mm × 3 mm × 3 mm (0.12 in × 0.12 in × 0.12 in)). The
first known use...
-
inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the
starting point for the
brunoise cut. Fine julienne;
measures approximately 1⁄16 by 1⁄16 by 1–2
inches (0...
-
little ribbons formed from
finely cutting the
leaves in this technique.
Brunoise Julienning "Chiffonade". Merriam-Webster.
Retrieved 27
November 2012. Escoffier...
- to
produce Choron sauce which is
commonly served with
lobster dishes.
Brunoise "Restodontê |
Descubra receitas a
partir de seus ingredientes". Restodontê...
- turbot, le
poisson de St Pierre, or
monkfish (for
bourride à la Sétoise), a
brunoise of
vegetables (celery, fennel, l****s, carrots, onions,
bouquet garni, possibly...
- or au
maigre (without meat).
Mirepoix au
maigre is
sometimes called a
brunoise (although
strictly speaking this term more
accurately merely designates...
- way but it can also
apply to the
preparation of meat or fish and fruit.
Brunoise is an
especially small size,
produced from
further cutting of julienne-style...
- Sugar,
granulated or
powdered classic French garnishes include For soups:
Brunoise – one to
three mm
diced vegetables Chiffonade –
finely shredded lettuce...
- Carla, Fabio, Hosea, Jamie, Jeff, Melissa,
Richard Round 2: The
chefs brunoised apples until they
filled up two cups. The
first four to
finish were safe...
