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"Brunoise is a great technique to improve efficiency and presentation in any dish".
WATCH THE VIDEO
LEARN HOW TO BRUNOISE AN ONION
Paul takes you through how to properly brunoise an onion with a safe and efficient technique.
Brunoise is a Frech cooking technique that is designed to cut vegetables into small cubes. The vegetable is first cut to shape, then diced again, creating cubes of less than 3mm on each side. This makes the vegetable easier to work with, and improves presentation whilst serving the dish.