Chef at 08:56, 15 April 2015

2015-04-15T08:56:59Z

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{{#seo:
|title=Brunoise: Cooking Wiki
|titlemode=replace
|keywords=#brunoise #blanched #vegetables #turnips #mirepoix #dicing #leeks #carrots #cookingmethods #boiling
|hashtagrev=12032020
|description=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
}}


[[Image:Mirepoix.jpg|300px|thumb|right|Brunoised vegetables (Mirepoix)]]
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 3 mm on each side or less. Common items to be brunoised are [[leeks]], [[turnips]] and [[carrots]]. The diced [[vegetables]] are [[blanched]] briefly in salted [[boiling]] water and then submerged in ice water for a few seconds to set the colour. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.

Its name comes from an area in France notable for its spring vegetables.

[[Mirepoix]] is a good example of brunoised vegetables.

[[Dicing]] is a similar method of food preparation.

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[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/brunoise|#brunoise]] [[Special:Search/blanched|#blanched]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/turnips|#turnips]] [[Special:Search/mirepoix|#mirepoix]] [[Special:Search/dicing|#dicing]] [[Special:Search/leeks|#leeks]] [[Special:Search/carrots|#carrots]] [[Special:Search/cookingmethods|#cookingmethods]] [[Special:Search/boiling|#boiling]]
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Brunoise - Revision history

Chef at 08:56, 15 April 2015