Onion Brunoise

This video was developed by Chef Peter Rohner, a faculty member of the George Brown Chef School. This demo shows the culinary technique Onion Brunoise and provides an example of how learning is linked with practical and theory classes.

Category:

Howto & Style

Tags:

• george
• brown
• college
• chef
• school
• culinary
• knife
• skills
• kitchen
• chopping
• slicing
• dicing

[kirkbyla]

watch ya fingers mirorpoix boy

[cowboyardee]

It's not obvious from either your comments or this video what he is doing wrong. Please either put up your own video or at least suggest specifically how to improve.

Otherwise, you're assumed another of youtube' many lonely teenage trolls - a very sad life form.

[aidsyturban]

@kirkbyla mirepoix?

[UCLASeraph]

Not really a brunoise, but decent small dice... thinner lateral slices equal to the vertical slices... not that hard. shallots all day for mignonette!

[ianman6]

@bdimzon You think this is minced? Lol *facepalm*

[MrRodrigovsakata]

@kirkbyla

learn the words first asshole

it's Mirepoix

[leidyyvonne]

ME AYUDO MUCHO GRACIAS :D

[meldg]

I think he does pretty well, even if it is closer to a macedoine. Our teacher told us a brunoise was 2x2x2mm. I don't see how you can physically get that size, considering how an onion actually grows?

[FrankyFigs]

Looked more like a macedoine than a bruinoise. He only made two horizontal cuts on the onion half before he started to chop.

[damianbranica]

oops..bigger not bugger haha

[damianbranica]

Brunoise is bigger, yes? Smaller than dice, bugger than mince ? Maybe about the size of an apple or orange seed? kind of?

[bdimzon]

minced not brunoise