• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookitpedia logo
  • Cooking Terminology
  • Cooking Techniques
  • Cooking Tools
  • Cooking Ingredients
menu icon
go to homepage
  • Cooking Terminology
  • Cooking Techniques
  • Cooking Tools
  • Cooking Ingredients
  • Let's Learn Together!

  • search icon
    Homepage link
    • Cooking Terminology
    • Cooking Techniques
    • Cooking Tools
    • Cooking Ingredients
  • Let's Learn Together!

  • ×
    Home

    Brunoise

    Apr 17, 2023 ·

    ALLABCDEFGHIJKLMNOPQRSTUVWXYZ
    « Back to Glossary Index

    In cooking, the term "brunoise" refers to a knife cut that results in very small, uniformly-sized cubes of food, typically ⅛ inch or smaller in size.

    This technique is often used for aromatic vegetables such as onions, carrots, and celery, and can be used to add flavor and texture to a variety of dishes.

    To achieve a brunoise cut, the food is first cut into thin, evenly-sized matchsticks using a knife, then the matchsticks are stacked together and cut into small, uniform cubes.

    This cutting technique requires precision and practice, as the resulting cubes should be as uniform in size as possible to ensure even cooking and a pleasing texture. The brunoise cut is commonly used in soups, stews, sauces, and other dishes where a fine, even texture is desired.

    « Back to Glossary Index

    Primary Sidebar

    Welcome to Cookitpedia!

    The site that helps home cooks feel more confident in the kitchen through education and tutorials.

    Read More About Cookitpedia ➡️

    Popular Topics

    Copyright © 2025 Cookitpedia on the Seasoned Pro Theme