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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 lin...  
 

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Bombordim (2 months ago) Show Hide
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Perfect
gangkapak (2 months ago) Show Hide
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this is really helpful thanks
CHEFVEGAS (7 months ago) Show Hide
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The onion he uses is the perfect size for brunoise. I think most of the perpendicular slices were thinner than 1/8, and slicing in a radial fashon instead of up and down will keep more pieces cube shapped as opposed to square but not" cubeish"
activesack (1 year ago) Show Hide
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what everyone else said PLUS you can tell from the first pass that the cuts were already inconsistent.

the slice of onion that pops up is way thinner on one end
Biohazurdcancook (1 year ago) Show Hide
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well, u are doing it wrong... the beginning is right, but when u are cutting, i can call it more chopping than cutting and if u want the follow the hygiene rules, Don't wear a ring!
yournameisgay (11 months ago) Show Hide
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hum you can not ask someone to remove a wedding ring and what chef school did you go to i want to know
Abrin19 (1 year ago) Show Hide
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that is a seriously dull knife. and why bother with those 2 extra cuts towards the hand. it pointless. The layers of the onion already provides the thinnes anyway.
midnbrown (1 year ago) Show Hide
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This is not a brunoise, it's a fine chop at best, no consistency, not even a good mince. Sloppy knife skills = sloppy food, which probably means sloppy in bed. It's over for you bro. Give up now and go back to the dish pit.
601023 (2 years ago) Show Hide
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en peru la cebolla es mas buena ...ja! buen corte pero ke se sake el anillo o ke me lo de hahahaha
kirkbyla (2 years ago) Show Hide
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watch ya fingers mirorpoix boy

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