-
Brunoise (French pronunciation: [bʁynwaz]) is a
culinary knife cut in
which the food item is
first julienned and then
turned a
quarter turn and diced,...
-
inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the
starting point for the
brunoise cut. The
first reference to
Julienne occurs in François M****ialot's Le...
- julienned,
turning the
subject 90
degrees and
dicing finely will
produce brunoise (3 mm × 3 mm × 3 mm (0.12 in × 0.12 in × 0.12 in)). The
first known use...
-
little ribbons formed from
finely cutting the
leaves in this technique.
Brunoise Julienning "Chiffonade". Merriam-Webster.
Retrieved 27
November 2012. Escoffier...
- turbot, le
poisson de St Pierre, or
monkfish (for
bourride à la Sétoise), a
brunoise of
vegetables (celery, fennel, l****s, carrots, onions,
bouquet garni, possibly...
- way but it can also
apply to the
preparation of meat or fish and fruit.
Brunoise is an
especially small size,
produced from
further cutting of julienne-style...
- to
produce Choron sauce which is
commonly served with
lobster dishes.
Brunoise "Restodontê |
Descubra receitas a
partir de seus ingredientes". Restodontê...
- or au
maigre (without meat).
Mirepoix au
maigre is
sometimes called a
brunoise (though
strictly speaking this term more
accurately merely designates the...
- mise en
place relay race. The race
consisted of
three tasks: peel and
brunoise shallots; peel, destem, and
slice mushrooms; and
butcher twenty pieces...
-
Furious 6 - London)
Round 3: Pit two
quarts of
dates (Furious 7 - Abu Dhabi)
Brunoise half a cup of
peppers (The Fate of the
Furious - Cuba)
French two racks...
