June 15th, 2010
09:41 AM ET
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brunoise
broon-WAHZ
Category: Technique, ingredient
Origin: French
Definition: 1. To make a fine dice, about 1/8-inch on each side, by julienning twice, the second cut perpendicular to the first. 2. A garnish made with vegetables prepared with a brunoise cut then cooked in butter or blanched

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient • Technique


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