To dice an ingredient into a non-traditional shape like brunoise for garnish, first create uniform matchsticks, then precisely cut those matchsticks into tiny, even cubes. This ensures a consistent and visually appealing garnish.
Dicing into a brunoise, which are very small (approximately 3mm x 3mm x 3mm) cubes, requires precision and a systematic approach. Here's how to achieve it:
Prepare the Ingredient: Start by peeling and trimming the ingredient to create a stable base. This prevents it from rolling around while you're cutting.
Create a Rectangular Shape: Cut the ingredient into a rectangular or square shape. This provides flat surfaces for easier and more consistent cutting.
Slice into Thin Plaques: Slice the rectangular piece into thin plaques, about 3mm thick. Ensure each slice is as uniform as possible.
Cut into Matchsticks (Julienne): Stack the plaques and cut them into thin matchsticks, again about 3mm thick. These are essentially a julienne cut.
Dice into Brunoise: Gather the matchsticks and cut them crosswise into tiny, even cubes. Aim for a consistent size of approximately 3mm x 3mm x 3mm.
Repeat: Repeat the process with the remaining ingredient, maintaining consistency in size and shape.
Keep your knife sharp! A dull knife will crush the ingredient instead of cutting cleanly, resulting in uneven and bruised brunoise. A sharp knife ensures clean cuts and a professional-looking garnish.