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How to Dice, Julienne, Brunoise & Batonnet
How To Batonnet
The first technique that we will discuss is the batonnet. The batonnet will be the basis for your dice, brunoise, and julienne. A batonnet is nothing more than a fancy French word for baton or stick. The technical measurement is ¼” by ¼” by 2.5-3” long. No matter what you batonnet, you always start with the same first step. Start by cutting off both ends of the object you wish to batonnet (Topping and Tailing).
Next, square off the sides of the object so that you form a rectangle.
Take your rectangular object and cut it into ¼” slabs.
Stack the ¼” slabs and cut them into ¼” strips. If you want a true batonnet, cut the final length to 2.5-3” long.
How To Julienne
Here’s a little secret for you, you already know how to julienne. A julienne is nothing more than a smaller version of the batonnet which you already learned above.
The technical measurements for julienne are:
- Regular Julienne = 1/8” by 1/8” by 2 ½” long
- Fine Julienne = 1/16” by 1/16” by 2” long
How To Dice
Now that you know how to batonnet, the dice will come easy. Simply take the batonnet that you just cut, and cross-cut it horizontally into equal sided cubes. For example, if you were to take a true batonnet (1/4” by ¼” by 2.5-3” long), and cross-cut it into quarter-inch cubes, you would have a small dice.
Here are the technical measurements for dice:
- Large dice = ¾” cubed
- Medium dice = ½” cubed
- Small dice = ¼” cubed
- Brunoise = 1/8” cubed
- Fine Brunoise = 1/16” cubed
See how that brunoise just snuck in there? Technically, brunoise is nothing more than a very small dice. Chefs just like to call it brunoise because we love adjectives and nouns that make things seem more complex than they really are.
|This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.|