Can you do a fine Brunoise?

[bicentennial_baby]

I know I can't, yet. At least not on purpose :)

http://culinaryarts.about.com/od/glossary/g/finebrunoise.htm

[amerikat]

1. I could do it. It will require bi-focals and a good sharp knife.

I'm not saying how long it might take. I would approach that task with a mandolin. Get it down to a 1/16th right off. then stand them upright with a wooden squer through them. Then It's just a matter of slicing them off at 1/16th lengthwise, I'll try that soon. I can't resist a challenge

[Tab]

2. The Culinary Institute of America wouldn't go for that.

But I agree if you wanted to do it by hand, bi-focals (or a microscope) and a sharp-assed Henckel. And, unlike at home, they want you to do it schnell, schnell, schnell! Good way to lose either a finger or your sanity or your job, or all three.

The consistency of size is for both cooking consistency and appearance, but I don't think I'd give a gosh-darn if it was accomplished via mandolin or tediously with a knife, but the purists do.

But then again, it's not my intention to cook for anal French restaurants. Actually my restaurant cooking days are over, barring some economic disaster (and believe me that's been in the forefront of my mind, lately). It's hard frickin' work. I love the line, timing everything to come out on time, making new variations, all that fun stuff, but it's hot, oily, long hours of prep and cleanup, with questionable pay, and the novelty of it wore off long ago.

Personally I don't care for cooked carrots (raw is okay) so I really don't give a shit if they're brunoised (sp?) or not. And I don't work for a place that does, so I don't care if they put it in the frickin' Cuisinart for all I care (okay, if I was really working I'd make an effort to make them consistent, but if a mandolin does the job - hey, what's wrong with that?).

At this point, I'm happy just cooking for family or friends, and if they don't like calimari then screw them, I'm happy just cooking for myself.

[Stinky The Clown]

3. ::::::WARNING:::::::: Nerve Touched ::::::WARNING:::::::: Nerve Touched ::::::WARNING::::::::

I learned how to do this when I attended the CIA (so long ago, many DUers weren't even born). My knife skills were excellent and I could do it repeatedly and consistently ...... and fast.

As I was learning knife skills, I also learned culinary history.

The French, it turns out, learned to cook from the Italians. Where the French approach it in a rather anal way, the Italians are exuberant and less concerned with precision. Their cooking is about soul; for the French, it is about processes and formulas.

The French, for example, would insist that basil be cut in a chiffonade. Italians 'chop it up'.

Yeah, all these years later, I still use some French culinary terms. But my style is very much rustic Italian. I don't see any payback whatever in ..... a brunoise ..... or a dice ....... of a cube or a chop - all precise terms in the view of the French. I defy anyone not paying a hundred bucks a plate or judging a pro chef's cooking competition to tell the difference in the finished product.

Mangiare!

[bicentennial_baby]

4. Somehow I knew you'd chime in, Stinky!

:rofl:

:hi:

[hippywife]

5. Yep...when it gets too

precise and froo-froo that's when I totally lose interest. It become more about technique than anything else. While that can be challenging, it's not nearly as fun.

[Warpy]

6. Yes, It's the cut I use when I'm chopping veggie garnish

for the tops of siu mai--onion, carrot, pepper, and celery.

I also use it when I'm doing vegetable fillings and savory pancakes and I want the veggie pieces to nearly disappear.

It also comes in handy for the occasional mirepoix when I'm really short of time to sweat the whole business and to flavor a veloute I really don't feel like straining.