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A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid. This is due to the increase in surface area over a traditional chopping method and is preferred for recipes that do not benefit from the texture of chopped
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water for a few seconds to set the color. The brunoise is used as a
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article about preparation methods for food and drink is a
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252:"Brunoise Cut | How To Do It and Where To Use It"
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201:in many dishes; it is often used to garnish
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285:How to Dice and Brunoise â video
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149:culinary knife cut
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592:expanding it
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264:. Retrieved
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234:. Retrieved
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99:January 2013
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41:Please help
36:verification
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514:Deep frying
631:Categories
544:Rotisserie
534:Parboiling
443:Marinating
438:Fermenting
395:Julienning
380:Chiffonade
328:Mechanical
266:26 October
236:2021-06-13
213:References
125:A pile of
69:newspapers
58:"Brunoise"
554:Sous-vide
509:Confiting
473:Sprouting
458:Seasoning
153:julienned
559:Toasting
549:Sautéing
539:Roasting
529:Grilling
499:Barbecue
478:Sugaring
448:Pickling
370:Brunoise
345:Kneading
335:Creaming
260:Archived
203:consommé
187:blanched
136:Brunoise
130:brunoise
584:cooking
504:Boiling
487:Thermal
468:Souring
463:Smoking
453:Salting
423:Brining
400:Mincing
360:Cutting
340:Juicing
199:garnish
183:turnips
171:carrots
164:⁄
147:) is a
127:carrots
83:scholar
524:Frying
494:Baking
433:Drying
428:Curing
390:Dicing
181:, and
175:celery
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418:Aging
355:Purée
350:Paste
179:leeks
157:diced
90:JSTOR
76:books
588:stub
268:2021
62:news
195:ice
45:by
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