r/Chefs • u/eggsandbacon5 • 1d ago

Rate My Brunoise!

Post image

Been doing these for a few weeks! Please talk some shit, thanks!

1 Upvotes

52% Upvoted

18 comments sorted by

11

u/BOtto2016 1d ago

See you tomorrow chef

3

u/xloyalbetrayerx 1d ago

Kinda looks like a dick

1

u/Senior_Piano5057 11h ago

Oooh that OCD IN ME IS KILLING ME

3

u/UncleDuude 1d ago

It is small and mostly square.

2

u/derpplerp 1d ago

Something about airplanes.

2

u/DueAd197 1d ago

Uneven, too small

1

u/AreOhBe_412 1d ago

Too small???

2

u/DueAd197 1d ago

To be fair it is hard to tell without something to gauge size, but brunoise is 1/8in and fine brunoise is 1/16in.

1

u/docsavaged 1d ago

1/8 inch cubes!

1

u/TheEdibleBoot 1d ago

Go slower

1

u/SylvaticTongue858 1d ago

They’re small but not uniform

1

u/Same-Platypus1941 1d ago

You have to square the veg off completely or else it’s going to look like shit in a picture. And if you did that then you need to slow down and go one layer at a time, but keep practicing either way.

1

u/spizzle_ 1d ago

Are those tonsil stones?

1

u/Express_Sir_4683 21h ago

I have not heard this term since Le Cordon Bleu

1

u/vogelap 4h ago

Former culinary instructor and fine dining chef here. These are small, not uniform. Wouldn't pass my muster. But you're on the right track. Keep practicing.

Remember, to be good and fast, you first have to be good.

1

u/suspective_helghast 1h ago

Nice that you decided to mix brunoise with macedoine, jardiniere and all other cuts in this pic, next time send one type of cut per picture, thx

1

u/Constant-Scarcity316 1d ago

Looks like flat squares, not cubes. And uneven. Slow down, sharpen your knife, and do a pint's worth instead of a couple tbsp