Definitions for brunoise
brunoise

WiktionaryRate this definition:0.0 / 0 votes

1. brunoisenoun

   A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne.

2. brunoisenoun

   A mixture of leeks, celery, and carrots chopped in this way.

WikipediaRate this definition:0.0 / 0 votes

1. Brunoise

   Brunoise (French: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, 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 are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.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.

ChatGPTRate this definition:0.0 / 0 votes

1. brunoise

   Brunoise is a culinary knife cut in which the food item is first julienned, then turned 90 degrees and finely diced to create small, uniform cubes. It is commonly used for vegetables and fruits to create small, even pieces for cooking or garnishing dishes.

WikidataRate this definition:0.0 / 0 votes

1. Brunoise

   Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.

How to pronounce brunoise?

1. Alex

   US English

   David

   US English

   Mark

   US English

   Daniel

   British

   Libby

   British

   Mia

   British

   Karen

   Australian

   Hayley

   Australian

   Natasha

   Australian

   Veena

   Indian

   Priya

   Indian

   Neerja

   Indian

   Zira

   US English

   Oliver

   British

   Wendy

   British

   Fred

   US English

   Tessa

   South African

How to say brunoise in sign language?

Numerology

1. Chaldean Numerology

   The numerical value of brunoise in Chaldean Numerology is: 4

2. Pythagorean Numerology

   The numerical value of brunoise in Pythagorean Numerology is: 4

References

1. ^ Wiktionary
   https://en.wiktionary.org/wiki/Brunoise
2. ^ Wikipedia
   https://en.wikipedia.org/wiki/Brunoise
3. ^ ChatGPT
   https://chat.openai.com
4. ^ Wikidata
   https://www.wikidata.org/w/index.php?search=brunoise