Brunoise is a definition and cooking information.
Brunoise is a French term meaning to cut a vegetable into small cubes.
A fine brunoise will give you 1.5mm (1/6th inch) in size.The fine brunoise is the standard in France.
Brunoise-cut vegetables can be used in sauces, such as a tomato concasse, or as an aromatic garnish on a soup or consommé.
There are many items that a brunoise cut is commonly applied to.It is more difficult on softer vegetables.
To do a brunoise, the first step is to peel and wash the vegetable, then regularize it into a rectangular or square shape by topping and tailing it.Cut it into 5 cm (2 inch) long pieces, then cut each piece into 4mm thick slices.Stack the slices and cut them into sticks.Use your knuckles as a guide for the blade of the knife, slice off pieces 4mm (1/8th inch) wide, and then stack the sticks about three to four high.You will get your brunoise cubes from that.
For a fine brunoise, replace the 4mm (1/8th inch) dimensions with 1.5mm.
A classic brunoise consists of vegetables cooked in butter.This is what someone refers to as a brunoise.Forcemeats, salpicons, sauces, and soups are made from this mixture.
Vegetables leftover from the cut.The parts that were tailed and squared away can be used in soups.Stock can be used with the peelings.
When used in a soup or consommé, the vegetable is blanched briefly in boiling, salted water, then plunged into ice water to stop the cooking.
The Brunoy Commune, which was 19 km southeast of Paris before Paris grew, is said to have popularized this cut.The name was brunoise from Brunoy.