Mastering the brunoise will make any cook look like a culinary rockstar! This classic knife skill requires precision, requiring vegetables to be cut into tiny, uniform cubes that are ⅛ of an inch on each side. (A fine brunoise is 1/16 of an inch on each side!) While it may seem fussy (and let’s be honest, it is) the resulting vegetable confetti makes a refined garnish for a soup or elegant addition to a classic sauce. For knife skills nerds it’s also an excuse show off some formidable kitchen prowess.
Click the image below to view a short video.
https://youtube.com/watch?v=cNtWd-YOigE
Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.