লক্ষ্য করুন: এই এন্ট্রির অনুবাদ বর্তমানে মান পর্যালোচনার অধীনে রয়েছে, তাই কিছু বিষয়বস্তু সাময়িকভাবে শুধুমাত্র ইংরেজিতে প্রদর্শিত হচ্ছে।
এই এন্ট্রিটি এখনও আপনার ভাষায় অনুবাদ করা হয়নি, তাই নিচে মূল লেখাটি দেখানো হচ্ছে।
brunoise
This term originates from French culinary tradition and carries a connotation of extreme precision and professional discipline. It is not merely a rough chop but a technical requirement for high-end gastronomy, where the uniformity of the cubes ensures an even cooking rate and a refined aesthetic presentation on the plate.
As a noun, it refers to the resulting pile of tiny cubes. Because it describes a specific style of cut or a collective mass of diced ingredients, it is treated as an uncountable noun in professional kitchens. One does not typically refer to a single brunoise cube, but rather to the brunoise as a whole or a quantity of it.
Meanings
Examples
The chef demanded a perfect brunoise of shallots.
I need to brunoise these leeks before the guests arrive.
A fine brunoise adds a professional touch to the consomme.
A fine brunoise adds a professional touch to the consomme.
First julienne the celery and then brunoise it into tiny cubes.
The recipe calls for a brunoise of red bell pepper.
He spent an hour trying to brunoise the turnips perfectly.