Movatterモバイル変換


[0]ホーム

URL:


Jump to content
WikipediaThe Free Encyclopedia
Search

Brunoise

From Wikipedia, the free encyclopedia
Culinary knife cut
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)
A pile ofcarrotsbrunoise

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 (18 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]

References

[edit]
  1. ^"Brunoise: precisely chopped small cubes of a vegetable".CooksInfo.com. Retrieved2021-06-13.
  2. ^Manton, Keegan (25 October 2021)."Brunoise Cut | How To Do It and Where To Use It".A Life of Mastery.Archived from the original on 26 October 2021. Retrieved26 October 2021.

External links

[edit]
Mechanical
Chemical/biological
Thermal
Stub icon

Thiscooking article about preparation methods for food and drink is astub. You can help Wikipedia byexpanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Brunoise&oldid=1241624327"
Categories:
Hidden categories:

[8]ページ先頭

©2009-2025 Movatter.jp