Vegetable Brunoise
Among precision cuts is the brunoise cut - elegant, attractive, and producing wonderful textures. This recipe teaches the brunoise knife technique using a steamed beet as an example.
Equipment
- 1 chef knife , sharp
- 1 mandoline , optional
Ingredients
- 1 whole steamed beet, or use another vegetable raw like shallot, carrot, celery, zucchini, cucumber, radish, etc.
Instructions
- Make sure your cutting board is secure by placing a wet towel underneath it
- First, transform your beet into slices. You can do this using a mandoline or chef knife. To make a traditional brunoise, make sure your slices are 3 mm thick, and do your best to keep the slices of uniform thickness.
- Next, transform your slices into strips - this cut is called julienne. Use your chef knife to do this. The width of each strip should match the thickness of your slices, i.e. 3 mm. If you want to be very careful, you can work on each slice individually when cutting into strips. If you want to work more quickly, you can stack multiple slices and then cut into strips.
- Finally, cut your strips into cubes. You will use your chef knife for this. Line up the strips so that they are going the same direction. Now cut the strips into cubes - making sure that the width of the cubes is 3 mm, i.e. the same width as the strips and thickness of your slices. That's it - vegetable brunoise!
