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.
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