For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.
Watch this video to learn how to utilize the Julienne and Brunoise styles of cutting.
I'm Chef Brannon Soileau from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to brunoise and how to julienne.
The dimensions of the julienne cut that we're going to be working with today is an eighth by an eighth inch around, by one to two inches in length.
First I have to square my potato off. I'm using that forefinger as a guide to level off the knife, to create a solid straight cut. There's my first cut; then I turn it over so I'm stable, have stability, and I cut another. Basically I'm trying to produce a square. I take my ends off, I flush them, so they're nice and square, making sure that it's a straight cut the entire time - and now I have a square of potato.
I slice straight down an eighth of an inch in from the edge, and then I go through and cut more planks, all being consistent, all being an eighth of an inch thick. Now I'm going to cut another eighth of an inch off the width of the plank, and continue to cut those long slices. Notice I'm going from tip to heel of the knife, I 'm using the rocking motion of the knife. And we end up with these little sticks known as julienne. If you did them properly, you'll have great uniformity such as this.
Now the next cut I'm going to show you is a derivative of julienne. We're going to take those julienne strips that are uniform in size, and square those up. Now I go back and I cut my eighth of an inch cubes - looking for uniformity, making sure they are square - and this is what we end up with: brunoise. So brunoise is a byproduct of the julienne.