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brunoise (broo-NWAHZ) - v., to dice (vegetables) very finely, usually to the dimensions of 2 mm or less. n., vegetables cut this way.
The smallest of dice cuts, done by julienning and then cutting at a 90-degree angle to the julienne. Sometimes specifically a mixture of leeks, celery, carrots and sometimes turnips chopped this way. Can be part of making mirepoix but more commonly to create a garnish.
---L.
The smallest of dice cuts, done by julienning and then cutting at a 90-degree angle to the julienne. Sometimes specifically a mixture of leeks, celery, carrots and sometimes turnips chopped this way. Can be part of making mirepoix but more commonly to create a garnish.
---L.
