Cutting technique to cut French Brunoise, Dice and Cubes to vegetables or fruits Chef David Jahnke

Cutting technique for how to cut French Brunoise, Dice and Cubes to vegetables or fruits; Please allow me to share a few facts and tips, which might help you to learn how to cut different types of vegetables or fruits into Brunoise (Small Dice - Shape) or to larger types of Cubes. General info: Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn, to be diced after, to producing equal size cubes The French ‘Brunoise’ cut indicates that it should be a fine cut of dice with an determined size of precise and uniform measurement of width and length And larger cuts like ‘Parmentier’ or ‘Maxime’ is very similar but thicker and the length can change Beside decorative reasons, another purpose of cutting vegetables into shapes or different forms and sizes, is to bring them into an uniform size so all will cook evenly Bringing vegetables into the same shapes and sizes, allows them to be glaze and color on all sides when we roast them or in general cook evenly when we apply cooking techniques Creating additional surfaces on our vegetables, helps them to grab or hold more of the sauce or butter when we join our meal We apply that culinary cutting technique to vegetables like turnip, carrots, potatoes, beets, leek, zucchinis, jicamas, chayotes, kohlrabi, eggplant, cucumber, pumpkin, celery root and many others including to fruits like apples, Pear, Mangos and others with solid texture. How to cut apply the cutting: Use a sharp...