Mastering Brunoise and Fine Dice Techniques
Learn how to achieve perfect brunoise and fine dice cuts for professional-looking dishes with ease and precision.
Notes
Ensure your knife is sharp to prevent slipping and maintain control. Uniformity is key for even cooking.
Steps
- 1 Start with a sharp chef's knife and a firm, clean vegetable or fruit.
- 2 Slice the produce into even planks, about 1/4 inch thick.
- 3 Stack the planks and cut them into long, thin strips, maintaining the 1/4 inch width.
- 4 Turn the strips 90 degrees and cut across into small, uniform cubes for fine dice.
- 5 For brunoise, repeat the process but aim for cubes that are 1/8 inch in size.
- 6 Use your non-dominant hand to stabilize the produce with fingertips tucked in.
- 7 Keep your knife movements consistent and controlled for even results.
- 8 Practice with carrots, potatoes, or onions to build confidence.
Ingredients to explore
Almond Butter
A velvety, nutty spread crafted from finely ground almonds, offering a rich and satisfying flavor that's both comforting and indulgent.
Anise Seeds
Anise seeds are small, oval seeds with a sweet, licorice-like flavor. They are commonly used in both sweet and savory dishes, offering a warm, aromatic taste.
Recipes to try
Pepper Jack Stuffed Meatloaf with Salsa Glaze
A savory meatloaf stuffed with gooey pepper jack cheese and topped with a tangy, zesty salsa glaze that'll have your taste buds doing a happy dance.
Lemon Garlic Butter Scallops over Rice
Tender scallops kissed with lemon and garlicky butter, served over fluffy white rice for a luxurious yet simple dinner.