Question:
I've always wondered this. A brunoise is defined as "an exacting fine chop" and is executed in the exact same fashion that a dice is (cut into panels, cut into julienne, then cut across), so what's the difference?
Answer:
The difference is in the size of the finished product. Dicing usually produces cubes of about 1/4" - 3/4". Brunoise produces cubes that are less than 2mm on a side.
For the record, cutting cubes of more than 3/4" is just called "cubing".
brunoise is even smaller still
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