How to Bruniose a Potato Click here to watch the video.
REGULAR BRUNOISE
A regular brunoise is a 1/8 inch (3 mm) cube.
- Cut off the top and bottom of the potato.
- Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
- Cut into 1/8″ slabs.
- Cut into 1/8″ strips.
- Cut into 1/8″ cubes.
FINE BRUNOISE
- A fine brunoise is a 1/16″ (1.5 mm) cube.
- Cut off the top and bottom of the potato.
- Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
- Cut into 1/16″ slabs.
- Cut into 1/16″ strips.
- Cut into 1/16″ cubes.