French vegetable cuts you should know: Brunoise

In this video we look at the French vegetable cut: Brunoise.
To make a Brunoise is a way of cutting your vegetable in little cubes of 2 millimeters in size.
The Brunoise is a great cut for anything delicate and especially for the finishing touch when dressing up a plate.

[@oceandrew]

Very interesting... but you discard almost 75% of the carrot. There's got to be a more efficient method.

[@kimchiouazzani4699]

he does it to simplify the demonstration. Both, reducing time by not doing it all the way to the end / not correcting any cuts / having a very nice clean result. but the method is correct

[@jeanclaudevindiesel207]

I doubt the scraps went to waste. He probably used it in a stock or something.

[@nn6404]

You have to imagine that in a french bistro, a single carrot costs them pennies. It's more efficient to be wasteful and quick if you need to have a gourmet meal, but I'm sure that they all roughly chop things when they're just cooking at home for the family.

[@DS-cj7ce]

@@nn6404 That's incorrect. Even if a Carrot costs "pennies" it is absurd to to say being wasteful and quick is more efficient. Any Chef worth anything knows that waste is never an option. Any "off cut" goes into stock or is pureed for soups and sauces. Margins in restaurants are razor thin. Trust me, nothing goes to waste. That's why you will get your ass chewed out if you don't use a spatula to scrape every container.

[@lukasnilsson3015]

I don't think he's tossing it. What he cuts off makes for a pretty good stock!

[@MaZEEZaM]

I have a question regarding the Global knife you are using, I have one of the Japanese style Vegetable knives by global and though I do really like the knife, I find because the handle is very narrow the knife can become uncomfortable for longer periods of use. Does the chef knife you are using have a much fatter, rounder handle? its difficult to tell in the video.

[@FrenchCookingAcademy]

you are right o have the same issue and i have been saying it about this annoying handles. the bread and chef knife are the only standard handles all the rest is flat or ackward

[@riannemuriel8626]

Thanks for the information.

[@eddienash2095]

The word "brunoise" is trending according to my word of the day recommendation

[@younghowsenent.5261]

Nice work chef

[@michaelt.1161]

you are the best

[@Jacksirrom]

that ain't 2 mm mr france

[@1.4142]

How to make the "bru" noise

[@darshaniabeyrathna7531]

good lesson

[@memememe334]

Have you ever considered holding you knife in a pinch grip? I'm very surprised you can be so precise holding the knife this way

[@sanctun-3782]

What you suggest to do with the vegetable excesses?

[@FrenchCookingAcademy]

+Gastronomic Disaster HI GD, vegetables excesses are used in stock and soups

[@sanctun-3782]

+The French Cooking Academy thank you (:

[@cindytenney7448]

Save root from onion and all that shit everything from vegtables and throw it in the stock.pot

[@armandoperezsantillan7532]

you made juliane and then brunoise ( batonet = jardiniere)

[@deendrew36]

What type of dishes use a Brunoise cut of vegetable?

[@FrenchCookingAcademy]

Anything from stock soup, sauces, terrines, salads and more

[@MaZEEZaM]

That was my question also, I really don't see a need for such small precisely cut vegetables but I would be interested to learn of such dishes/uses? Immediately I thought, perhaps in something like a salsa where you want a certain texture from the raw carrot.

[@DS-cj7ce]

It’s a cut that is used when you need to cook a large amount of product quickly (given its size and uniform shape, it will cook quickly and evenly) as well as for presentation. It’s not necessarily about what specific dish would use this cut, it’s more about understanding the science behind why it’s useful. You can use it in whatever dish you want, but does it make sense for THAT specific dish is the question.

[@rudycalvo925]

? But what about the whole carrot? :/

[@mediaguardian]

LOL. Folks telling a professional chef how to hold the knife. I have see Jacque Pepin do it the same way.

[@rebelwave100]

80% of the carrot went in the bin,, my mother would kill me.

[@billaldewan915]

thanks

[@FrenchCookingAcademy]

My pleasure Billal. thanks for spending some time on the channel

[@jamescoone1685]

Good lesson but for one simple cut you definitely dragged it out, I don't know how this is a 4 minute video. But having said that, very comprehensive. If you don't get the point after watching this video you never will.

[@riniwon]

Thank you. I'm 15 and I can't do basic cutting and i'm scared that i might the worst wife in the future to my husband

[@bruceb8140]

pls teach more french

[@DogsandJets]

Start with most of a carrot, end with 1.5 Tablespoons of finished product. Food cost isnt anything to be bothered by. 😂

[@DS-cj7ce]

The rest of the Carrot is used for other dishes. it is not wasted.

[@DogsandJets]

Yeah.. stocks and whatnot. Mirepoix. Got it. Clearly a joke, bud.

[@kenpachizaraki5049]

@@DogsandJets a bad one at that

[@user-bs4rj1uu8n]

That’s just so wasteful, try peeling them and cut the short carrot in half, and then start chopping

[@craigha7959]

A lot goes to "waste" yes. But, could be repurposed. Stocks, soups, or something else. To me, so much effort, so such low yield

[@cindytenney7448]

If you are gonna try and teach someone about knife skills please try to hold the knife right... Still good enough for a home cook I guess

[@karenyates642]

This just looks like food waste! Seriously! I’d rather just use my food processor and achieve small bits that are perhaps not uniformed, but at least I didn’t waste a bunch of food.

[@miskanmiskan8974]

burno,siie,

[@jjjonse]

That´s a lot of waste.

[@andreblock6028]

in a restaurant all scraps go to use that way we can still make stuff look pretty and consistent

[@christopheryoung9690]

Jesus SMH

[@flipflop82ful]

This dude have no knife skills at all,

[@albythomas2402]

thx for wasting my vegs

[@Blxckmxtt3r]

Brunoise is 1mm noob

[@jep9092]

This is why I refuse to go into culinary you'll ruin what is supposed to be fun and delicious with all your weird techniques I look this up because someone gave me a great mushroom stew recipe and they said I have to cut the carrots like that I'm just going to coin them cuz this is too much work and you wasting a lot of good carrots