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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)
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)
![]() | This article is rated Stub-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||
|
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)
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)