How to master the basic vegetable cutting techniques
Thin and long strips.
Brunoise Cut :
1/8 inch × 1/8 inch × 1/8 inch cubes.
1/2 x 1/2 x 1/2 in thick cubes
Thicker Julianne strips.
A cutting technique in which leafy green vegetables are cut into long, thin strips.
A cutting technique in which tomato is chopped into very small cubes.