How to cut fruits and Vegetables in a Perfect Julienne or Brunoise
Wandering how French chef gets all their cuts so perfect, well, find out how to cut fruits and vegetables in the most commonly found cuts in French cuisine and the world around, like a real chef.
How to cut vegetables into a perfect brunoise?
Using a mandoline can make the task a fast one indeed; however, if you do not have one, try to carefully slice even strips, then cut the strips lengthwise to make skinny threads of vegetables (also called ‘Julienne’). Then cut the threads making little cubes - a brunoise. (See pictures below)
Leeks are by far the easiest vegetable to cut into a brunoise or julienne.
Cut the leeks as shown (see picture 1). Make an incision lengthwise through half of the leek (see picture 2). Remove the heart of the leek, unfold layers and flatten gently using your fingers. Slowly, cut threads (julienne), then into cubes to make the perfect brunoise.
You may also come across the word 'Mirepoix.' it is made of celery, leeks, onions and often carrots cut into a brunoise (varying in size, sometimes even as big as a ‘Paysanne’), usually the fragrant source for stocks, soups and sauces in Michelin restaurants.
Knowing the French and their endeavour to make everything prefect (in fact, complicated), and sound how-so-wonderful (and strange at the same time), mushrooms cut into a brunoise is also called 'Duxelle', and it is usually cooked slowly until all the liquid has evaporated and is used to stuff vegetables (especially baby new potatoes - my all-time favourite, served with Provençal rack of lamb, and ratatouille) or to make mushroom sauces, or crusts.
Sizes
Julienne and Brunoise
Julienne is often 2-5 mm in thickness and 5-10 cm in length.
Brunoise size: 5 mm x 5 mm
Variations include:
micro brunoise (for canapés, finger foods, or decoration) 2 .5 mm x 2.5 mm
Thin julienne “cheveux d’ange” 1-2 mm in thickness
Large Brunoise (mirepoix for base of soup and jus) around 1 cm x 1 cm
How to safely hold a knife and cut vegetables
Tips to cut vegetables into a julienne or brunoise