Culinary technique that refers to the type of cut that is often used on vegetables and fruits. This technique is of French origin and results of cutting into uniform and evenly cubes of about 1-3 mm.
The right way to make a cut in brunoise is finely cut strips (julienne) of the vegetable or fruit that you will use evenly. Those same strips are then cut crosswise, thus obtaining, diced very small and the same size.
Brunoise is used for both preparations where the cut will be visible (as a dressing or salad) and sauces or fillers.
To achieve a nice, clean cut is very advisable to have a good kitchen knife.
