Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 2 mm on each side or less. Common items to be brunoised are leeks and carrots.
Entries related to Cheffy Terms:
Brunoise - A brunoise : finely diced vegetables More...
Ceviche - French dish of (usually) fish marinaded raw in an acidic liquid, or alcohol, which chemically 'cooks' the fish ...
Brunoise - Vegetables cut into very little pieces.
Chaud-Froid - Something that has been cooked but is served cold in gelatin.
Chemiser - Literally to put a shirt on. Use wax paper to keep foods from sticking to baking pans, etc.
Brunoise - finely diced or shredded vegetables, usually cooked in butter or stock, and used to flavor soups and sauces.
Burrito - a flour tortilla made with a filling.
Brunoise: A French term used to describe a specific cut or mixture of vegetables - usually small dice, braised in butter.
Cassoulet: A French dish of white beans and meat slowly cooked in the oven to bring out all the flavor.
Brunoise - A method of cutting vegetables into tiny diced pieces (3mm x 3mm), often used as a garnish.
brunoise: Small dice of fruit or vegetables
buisson: a garnish of small groups of shrimps, also a method of twisting up pastry to a point
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Brunoise
Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
Bucatini ...
Brunoise: a cube-shaped cut 1/8 inch in size, fine dice.
Buffet: a visual presentation of foods in a line.
Brunoise - A very fine dice usually applied to vegetables.
Bruschetta - Grilled slices of bread brushed with olive oil and fresh garlic. This was the original garlic bread.
brunoise (broo-NWAHZ) - It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter.
Brunoise
A small dice of vegetables 2mm x 2mm (1/12 inch).
Bucatini ...
Brunoise:
French term for finely diced vegetables (1/8 inch dice)
Brunoise: ...
brunoise: tiny diced vegetables
buffet froid: cold buffet
bugnes: sweet fried doughnuts or fritters ...
Brunoise (Fr.): Small dice; 1/8-inch square is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.
brunoise (Fr.) A mixture of vegetables cut into small dice and cooked
slowly in butter for soups, sauces, etc.; batonnets cut across into
cubes make brunoise.
Brunswick stew A Southern American stew originally made with squirrel ...
Red pepper chutney Roasted red pepper brunoise, onions, garlic, white balsamic vinegar, honey and rosemary. To reduce When we reduce a stock or sauce, we are quickly simmering the liquid.
A traditional French dish with consomme as a base is Consomme Brunoise. After the final straining simmered leeks, carrots and celery are added to the soup and presented.
Those most frequently used include: a la carte, anglaise, au bleu, au gratin, bain-marie, bien cuit, blanquette, bouchee, bouillon, bouquet-garni, brunoise, canapé, chantilly, chateaubriand, chaud-froid, cloute, cocotte, compote, concasse, consomme, ...
FINE DICE : A cube-shaped cut 1/8 inch in size; brunoise.
CHOP : To divide into small pieces with a knife or other sharp tool.
MINCE : To cut into very fine pieces using a knife, food grinder, blender or food processor.
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Finishing method applied to dishes such as cream custards finished with caramelized sugar glaze. Can be done with a torch or under the broiler. Brunoise
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A very fine dice usually applied to vegetables. Bruschetta ...
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brűlé: burned, singed (e.g., créme brűlé, custard with a burned topping of caramelized sugar; brűlot, burnt brandy)
brunoise: fine dice
brut: very dry sparkling wine
büche de noël: Christmas cake in the form of a Yule log ...
 See also: Spice, Lemon, Garlic, Thyme, Basil
  
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