Onion and Shallot Brunoise

Learning how to be a brunoise very time-consuming and difficult process that takes a lot of practice to perfect. Brunoise is a hacking technique which you dice foods in very small cubes measuring approximately 1 mm-2 mm and are an important part of French cuisine. The resulting brunoise can be used as a garnish for soups or flavour many dishes or other foods. The ideal brunoise to create cubes that are uniform in size as much as possible, but most cooks recognise that this is an ideal that is difficult to reach.

Here is a brief overview of how you brunoise. First, the shape of the vegetables you will brunoise to a rectangular or square shape by reducing its four sides. Then, julienne foodstuffs by chopping it into thin long slices. Stack the slices and hold them together lengthwise. Hack then, sectors in fine cubes. Keep food with your fingers in a claw-like position with the tip which withdrew and the fingers facing knife, which will help to prevent damage while still allowing you to stick to the food being cut.

This is how an onion brunoise. First cut an onion in half and put half a flat side down on board cutting. Then cut the onion in thin slices. Once you have done this, turn onion sideways and making two segments in parallel flat edge, being careful not to cut until the end, leaves a bit to hold the onion together. Then start chopping onions make brunoise. If there are enough still Uncut end of onions to the brunoise, repeat the process. Search through the sections and further cut a crumbled that are too large.

Shallot Brunoise, which belong to the same family as the onion, it uses a similar process. You prepare the shallots in the same way as onions, by dragging it and then trim the root. Instead of creating julienne, but do you only parallel cuts that are close to each other over the surface of shallots, but stops before the root. Hack then in a sawing motion shallots. When you hold the chef knife, place the fingers ring and pinky handle and pinch sheets between thumb and index finger. My finger Middle should support (the junction between the blade and handle) of the knife. This will you have more control over your sheet and then give your cuts more accuracy.

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For more information about how to do a brunoise cut an onion and shallots and tips and advice on how to do various types of vegetables and herb cuts are Basic knife skills

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