brunoise
verbEtymology Borrowed from French brunoise.
1
To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.
brunoise
nounUK /bɹʊˈnwɑːz/ · US /bɹuˈnwɑz/
Etymology Borrowed from French brunoise.
1
Cooking, Food, Lifestyle A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
- Grapefruit sorbet with brunoise of citrus fruits.2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →ISBN:
- Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.2006, Elin Hilderbrand, The Love Season, Macmillan, →ISBN, page 131:
1 more example
- Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA, →ISBN:
2
A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
- (Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.1908, Charles Herman Senn, The Menu Book, page 70:
- Coordinate terms
- Holy Trinity