Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement.
Brunoise is a culinary knife cut in which food items are first julienned and then turned a quarter turn and then diced. producing cubes of about 3 millimeters (1⁄8 in) or less on each side. These cuts of vegetable technique are used for some vegetables such as carrots, celery, leeks, bell peppers, and hard root vegetables like beets and turnips.
Brunoise uses
Brunoise cut size
Brunoise cut produces cubes of about 3 millimeters (⅛ by ⅛ by ⅛ by ⅛ inches), on each side. In French cooking standard, a brunoise cut produces smaller cubes measuring 1.5 millimeters (1/16 by 1/16 by 1/16 by 1/16 inches) like mince cut.
How to cut brunoise style
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