Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables. The Brunoise cut is created from the [...]
Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables. The Small Dice is created from the [...]
Dice Cuts Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables. The Medium Dice should be [...]
Dice Cuts Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables. The Large Dice is created [...]
The basic and advanced cuts used in the professional kitchen include chopping and mincing, shredding (chiffonade), julienne and bâtonnet, dice, paysanne or fermière, lozenge, rondelle, oblique or roll cuts and tourné. In addition to these common vegetable cuts, there are several precision cuts that relate to the onion family (including leeks, garlic, and shallots). The [...]
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