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Technique: Brunoise Cutting edit
Created by: Anonymous
Edited by: Barnaby Dorfman, Yuna Wu, Sheri Wetherell, Emily, Butterfly, swati, Alisa Escanlar
Tags: Knife Skills, Knife Skills, Food Preparation
Other Names: Brunoised, Brunoising
Translations:Brunoise切割 (Chinese), Brunoise قطع (Arabic), Corte brunoise (Portuguese), Brunoise de coupe (French), Brunoise de corte... All Translations
edit About Brunoise Cutting
Bruniose is a culinary knife cut where the food is first julienned (cut into thin match sticks), then turned a quarter turn and diced again thus producing tiny cubes with equal sides (about 3mm). Common items to be brunoised are leeks, turnips and carrots.
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