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
Almonds
With their golden-brown hue and delicate, edible skin, almonds are a crunchy delight. These versatile nuts boast a rich, buttery flavor that adds depth to both sweet and savory dishes.
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Recipes to try
Roasted Beet, Orange, and Pistachio Salad
Warm roasted beets mingle with citrusy orange segments and crunchy pistachios for a vibrant, refreshing salad that sings with color and flavor.
Smoky Sweet Potato and Black Bean Stew
Hearty and deeply flavorful, this stew is a comforting hug in a bowl with smoky spices and tender sweet potatoes.