This is my final post on carrot brunoise. I was told that my last attempt was closer to a fine dice, so this time I focused on getting it down to true 2mm cubes.
This whole experience has been incredibly rewarding — I feel like I’ve learned a lot. In my previous post, I received a bunch of great questions, so I’ve tried to answer most of them here, including a quick run-through on how to cut your own brunoise.
I highly recommend anyone who sees this try their own brunoise—let’s bring on a new mini cube renaissance!
by SirDucksworth1706
34 Comments
Beautiful champ
Dudes making a sequel lol
Now do the banana.
Stunning.
That’s hot
Now realise it’s all pointless
She’s a beaut.
I am not a chef or even a professional cook, but I have very much enjoyed watching you on this journey.
Atta boy
Great now get back to the dish pit /s
How about doing some with different colored carrots and then making a coffee table book of the photos?
Beautiful.
A P P L A U S E
These are by far the best I’ve seen in a long time. Great Job.
You fuckers sent this poor man into a spiral
Pretty. Very nice. Good job.
Nice chops!!!!!
That’s amazing. I don’t have the knife skills – just a basic cook and home chick, I’m just figuring out how to slice an onion with that weird trick. Anyway, well done. May your knife skills only grow
Thomas Keller uses brunoise carrots in one of his amuses / one biters. If I remember correctly it’s poached quail egg, carrots cooked in bacon (?) , bacon bits, brown butter. It’s in the French laundry cookbook I believe.
This was one of the cuts I had to do in my final exam for culinary school. It suuuuucked doing 3/4 cup of potatoes like this lol. Good job though!
The cube thing sure did get weird.
How about a measuring tape for scale.
That’s a huge banana
I am soft for prep pic. Need more, don’t stop!
I’m in love with your cuts. Well done chef.
Ok now use it to make carrot puree
Looks great. I’ve never done it before, but I assume there is a portion of the carrot that becomes off-cuts (not waste as I’m sure you use them). I’m curious approximately what percentage of useable carrot is converted to brunoise?
For when you want to eat 1000 of carrot.
I’m gonna need you to sort those by weight. Kthanksbye.
Just wait for the directors cut.. some real sweaty scenes 🥵
I just cummed a bit
These brunoise posts are giving me flashbacks to my days doing prep for a very large catering company. There were weeks where I’d have to do GALLONS of mango salsa, mangos, red onion, red bell pepper, all done in a nice even brunoise. Your cuts look amazing by the way!
Props to using Sabatier my fave