One of the first things a student learns in culinary school is how to make classic knife cuts. Cooking times are based on the size of the ingredients after they are cut, and consistent sizes help the ...
You might remember that bouillabaisse, with the fennel-tomato-saffron broth you wanted to bathe in. Or perhaps it was the beef cheeks, meltingly tender yet just crisped, alongside peak-of-summer Roots ...
Brunoise: Start with a bâtonnet cut: one-quarter by one-quarter by two-and-a-half inches. Cut the bâtonnets into julienne, one-eighth by one-eighth. Cut the juliennes crosswise into one-eighth-inch ...
Wie viele Küchenfachwörter stammt auch die Brunoise aus dem Französischen. Der Begriff bezeichnet in der Regel Wurzelgemüse, das sehr fein gewürfelt wurde und in den meisten Fällen gedämpft ist. Mehr ...
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