Description

Brunoise cut is a culinary knife cut in which the food item is first julienned and then turned a quarter and diced again, producing cubes of a side length of about 3 mm or less on each side.

Ingredients

• 1  Each Celery
1

Directions

1. Cut celery lengthwise then line up lengthwise again and cut horizontally into 3mm pieces.
2. Watch video, take your time and pause me if you need to get the best brunoise cut.