 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Brunoise" – news ·newspapers ·books ·scholar ·JSTOR(January 2013) (Learn how and when to remove this message) |
Brunoise (French pronunciation:[bʁynwaz]) is aculinary knife cut in which the food item is firstjulienned and then turned a quarter turn anddiced, producing cubes of about 3 millimetres (1⁄8 in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise arecarrots,celery,leeks, andturnips. The diced vegetables areblanched briefly in saltyboiling water, then submerged in saltedice water for a few seconds to set the color. The brunoise is used as agarnish in many dishes; it is often used to garnishconsommé. A typical brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.[1]
A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid. This is due to the increase in surface area over a traditional chopping method and is preferred for recipes that do not benefit from the texture of chopped vegetables.[2]
