Brunoise: Difference between revisions
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|title=Brunoise: Wiki | |title=Brunoise: Cooking Wiki | ||
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|keywords= | |keywords=#brunoise #blanched #vegetables #turnips #mirepoix #dicing #leeks #carrots #cookingmethods #boiling | ||
|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 | |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 | |||
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[[Image:Mirepoix.jpg|300px|thumb|right|Brunoised vegetables (Mirepoix)]] | [[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 | 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. | Its name comes from an area in France notable for its spring vegetables. | ||
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[[Dicing]] is a similar method of food preparation. | [[Dicing]] is a similar method of food preparation. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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Latest revision as of 08:56, 15 April 2015
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.
Find recipes that contain 'Brunoise'
#brunoise #blanched #vegetables #turnips #mirepoix #dicing #leeks #carrots #cookingmethods #boiling