Brunoise
Brunoise is the technical term for a type of cutting of vegetables used in cooking .
These are vegetables cut into very small cubes (1–2 mm) such as carrots , peppers , zucchini , celery , leeks , cabbage or onions .
The brunoise is used as an insert for soups and sauces , but also as an addition to fish and rice dishes and to decorate salad plates . Vegetable brunoise is also popular in aspic .
See also
Other cutting types:
- Aiguilettes (elongated thin slices)
- Batonnets (large sticks made from vegetables or potatoes, about 5 mm wide and 5 cm long)
- Chiffonade (wafer-thin stripes)
- Concassée ( peeled , diced tomatoes )
- Emincé (fine-leaved)
- Chopping (coarse chopping)
- Jardiniere (large cubes, about 5 mm)
- Julienne (fine strips)
- Macédoine (large cubes, 8 mm to 1 cm; Italian macedonia di frutta )
- Paysanne (thin square plates, side length about 1 cm)
- Parisienne (small balls)
- Tournaments (shaping: leaf, heart, oval ...)
Web links
Wiktionary: macedonia di frutta - explanations of meanings, word origins, synonyms, translations (Italian)
