Brunoised vegetables are the tiniest of cuts. The formal-looking little squares add color and elegance to dishes. First, wash and peel the vegetable, as needed.
How To Brunoise
By Rebecca Franklin, About.com
Prev
- Prepare the Vegetable
- Cut Four Sides
- Lengthwise Slices
- Slice the Stacks
- Cutting Small Squares
- The Gorgeous Results
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