{{Short description|Culinary knife cut}} [[File:Karotten brunoise.jpg|thumb|A pile of carrots ''brunoise'']]

'''Brunoise''' ({{IPA|fr|bʁynwaz}}) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about {{convert|3|mm|abbr=on|frac=16}} or less on each side.<ref>{{Cite book |last=De Rovira |first=Dolf Sr. |url=https://books.google.com/books?id=avYMy82EBuAC&pg=PA380&dq=Brunoise+%22knife+cut%22&hl=en&newbks=1&newbks_redir=0&source=gb_mobile_search&sa=X&ved=2ahUKEwi9gZmQs_mPAxVrPEQIHQx9ExcQ6AF6BAgOEAM#v=onepage&q&f=false |title=Dictionary of Flavors |date= |publisher=John Wiley & Sons |year=2008 |isbn=978-0-470-38484-8 |pages=380 |language=en}}</ref> In France, a "brunoise" cut is a smaller 1 to 2&nbsp;mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water, then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A typical brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.<ref>{{cite web |title=Brunoise: precisely chopped small cubes of a vegetable |website=CooksInfo.com |accessdate=2021-06-13 |url=http://www.cooksinfo.com/brunoise}}</ref> It is the smallest of the dice cuts.<ref>{{Cite book |title=The New Professional Chef |publisher=Van Nostrand Reinhold |others=Culinary Institute of America |year=1991 |isbn=978-0-442-00807-9 |editor-last=Conway |editor-first=Linda Glick |edition=5th |location=New York |pages=207 |language=en-us |lccn=91008711}}</ref>

A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid.{{Sfnp|Herbst|Herbst|2013|p=105}} This is due to the increase in surface area over a traditional chopping method and is preferred for recipes that do not benefit from the texture of chopped vegetables.<ref>{{Cite web|last=Manton|first=Keegan|date=25 October 2021|title=Brunoise Cut {{!}} How To Do It and Where To Use It|url=https://alifeofmastery.com/brunoise-cut/|url-status=live|archive-url=https://web.archive.org/web/20211026121730/https://alifeofmastery.com/brunoise-cut/|archive-date=26 October 2021|access-date=26 October 2021|website=A Life of Mastery}}</ref>

== See also ==

* List of culinary knife cuts

==References== {{reflist}}

== Sources == * {{Cite book |last2=Herbst |first2=Ron |title=The New Food Lover's Companion |title-link=Food Lover's Companion |date=2013 |publisher=Barron's Educational Series Inc. |first1=Sharon Tyler |last1=Herbst |isbn=978-1-4380-9233-1 |edition=5th |location=Naperville, Illinois |lccn=2013008951 |oclc=838195883 |language=en-us}}

==External links== * [https://www.youtube.com/watch?v=ML5flgorZYc How to Dice and Brunoise – video]

{{Cutting techniques (cooking)}}

Category:Cutting techniques (cooking) Category:Culinary terminology

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