Talk:Brunoise

I don't understand why this is a stub, there is not much else to say about a brunoise.

It's a stub because it's short. Any short article is a stub. --queso man 04:05, 24 November 2006 (UTC)

I believe the sentence which states that brunoise does is cut too finely to add flavor is inaccurate. The finer one minces, the more flavor imparted, as each cut ruptures more of the vegetable, allowing the flavor compounds to be more readily available to the eater. Similarly, brunoise is not used exclusively as a garnish - raw it provides a fine textural counterpoint, and cooked, it more easily combines. Superbeecat 01:13, 28 June 2007 (UTC)

Now, folks, its name doesn't comes from "an area in France notable for its spring vegetables." It comes from the golden brown given the brunoise by a quick sauté, not mentioned in this article. See Wolfgang Puck's vegetables brunoise. Definition: "(Fr.) A mixture of vegetables cut into small dice and cooked slowly in butter for soups, sauces, etc.. bâtonnets cut across into cubes make brunoise." (found here; bâtonnets are "little sticks") Wikipedia's blanched and shocked little cubes are strictly Nouvelle Cuisine aren't they? they'd suit a gazpacho but not a Consommé brunoise. --Wetman (talk) 08:00, 27 May 2008 (UTC)

Someone's tagged the article with a spraycan: a quote and reference from Larousse Gastronomique would fix it. Anyone?--Wetman (talk) 07:55, 17 July 2008 (UTC)

This should be included with the other listed cuts under cookin techinque look at Julien for eg. —Preceding unsigned comment added by 76.172.28.125 (talk) 06:01, 16 February 2009 (UTC)

Picture?

Should there be a picture of product that's been brunoise'd? Atheuz (talk) 21:58, 17 June 2010 (UTC)

Yes can someone please add this? — Preceding unsigned comment added by 162.229.211.196 (talk) 21:27, 28 December 2019 (UTC)