What is Brunoise?
Brunoise is a special type of cut used in the culinary world and is specifically a French culinary term that exceeds French cuisine and for worldwide use. In general, it can often be used to refer to food, often for vegetables, such as potatoes that have been sliced. Specifically, Brunoise is 1/8 inches (3.175 mm) size, with other sized products have other names. These names include cubes, fine cubes and fine Brunoise. Often this happens with relatively solid products such as potatoes, and begins with undressing from the sides and at each end of the item until it has six flat sides such as a rectangular box. The comparison is carried out in such a way as to cut the stability and facilitate the final production.
depending on the size of the required cubes - and for traditional brunoise cubes should be 1/8 inches (3.175 mm) - the item is then cut to long boards Administrationnot a width. These boards are then stacked on top of each other, only about three or four high to prevent slipping during cutting, and then cut into 1/8 inches (3.175 mm) wide. This process of creating these sticks is referred to as allulmette cut, while batonnet refers to 1/4 inch rod (6.35 mm) width and height and Julienne usually indicates 1/16 inches (1.5875 mm).
The wands are left together in the storage and the knife is then brought along it perpendicular to the cuts that have already been made. This is a cut of Brunoise, which creates 1/8 inches (3,175 mm) cubes on each side. Fast, accurate cuts can be made on stacked sticks to create a suitable size for any other slices.
General terms used for these types of sliced foods usually include large cubes that produce 3/4 inches (1,905 cm) cubes, 1/2 inches (1,27 cm) and cats 1/4 inches (6.35 mm) made on bars ready for raging Cutting. Cozers 1/16 inches (1,5875 mm) made of Julienne objects are usually referred to as fine Brunoise. These cubes can be used for a number of different applications and their uniform size is important in cooking to ensure that each piece cooks the same rate.