Brunoise (a tiny, even dice)
Advanced Knife skills
Brunoise is a very fine, even dice of about 1/8-inch cubes, often used for garnishes and sauces.
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How do you do it?
- Square off the vegetable by trimming the rounded sides so it sits flat.
- Slice it into 1/8-inch-thick planks, then stack a few and cut them into 1/8-inch matchsticks.
- Line up the matchsticks and cut across them every 1/8 inch to make tiny cubes.
- Use a sharp knife and go slowly; even size matters more than speed.
Why does it work?
Tiny, identical cubes cook in seconds and all at the same rate, and they spread flavor evenly through a sauce without big chunks.
What are the common mistakes?
- Skipping the squaring step — pieces come out lopsided and uneven.
- Using a dull knife — it crushes the food instead of cutting clean cubes.
Still stuck? Watch someone do it on YouTube.
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