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Brunoise

A culinary, precision, cutting technique, in which food, usually vegetables, is first julienned, then turned a quarter turn and diced again. The resulting cubes of length 3 milimetres or less are commonly used as a garnish or for fine sauces.

cutting technique, vegetables
B
Brunoise
Most Popular recipes
FOOD - QUINOA AND VEGETABLE SALAD [8]
Quinoa and Vegetable Salad [8]
Average: 4 (3 votes)
Glazed Mushrooms [9]
Glazed Mushrooms [9]
Average: 5 (2 votes)
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