different between brunoise vs julienne

English

Etymology

From French brunoise.

Pronunciation

• (UK) IPA^(key): /b???nw??z/, /b?u??nw??z/
• (US) IPA^(key): /b?u?nw?z/

Noun

brunoise (countable and uncountable, plural brunoises)

1. (cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
   • 2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin (?ISBN):

     Grapefruit sorbet with brunoise of citrus fruits.

   • 2006, Elin Hilderbrand, The Love Season, Macmillan (?ISBN), page 131:

     Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

   • 2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA (?ISBN)

     Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.

2. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
   • 1908, Charles Herman Senn, The Menu Book, page 70:

     (Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.

Coordinate terms

• (mixture of vegetables): Holy Trinity (Cajun cuisine)

Verb

brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)

1. (transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

Anagrams

• neibours

French

Pronunciation

• IPA^(key): /b?y.nwaz/

Noun

brunoise f (plural brunoises)

1. brunoise

English

Etymology

From French julienne (1722), from given name Jules or Julien, presumably from an otherwise unknown chef of that name. Originally used in potage julienne (“Julienne potage, soup in the manner of Jules/Julien”), meaning “soup made from thin slices”; this sense is now known as chiffonade.

Noun

julienne (plural juliennes)

1. (cooking) A garnish of vegetables cut into long, thin strips.

Synonyms

• allumette

Translations

Verb

julienne (third-person singular simple present juliennes, present participle julienning, simple past and past participle julienned)

1. (transitive) To prepare by cutting in this way.

Translations

See also

• julienning on Wikipedia.Wikipedia

References

Dutch

Etymology

Borrowed from French julienne.

Pronunciation

• IPA^(key): /??y.li??.n?/
• Hyphenation: ju?li?en?ne

Adverb

julienne

1. (cooking) in thin strips, in the manner of julienne

Noun

julienne f (uncountable)

1. (cooking) the cutting technique of cutting food into thin strips
2. (cooking) julienne, French cut (food that has been cut in julienne)

French

Pronunciation

• IPA^(key): /?y.lj?n/

Noun

julienne f (plural juliennes)

1. (cooking) a julienne, a garnish of vegetables cut into long, thin strips.
2. (botany) dame's rocket
3. (zoology) ling

Adjective

julienne

1. feminine singular of julien

Further reading

• “julienne” in Trésor de la langue française informatisé (The Digitized Treasury of the French Language).

Italian

Etymology

French julienne

Noun

julienne f (plural julienni)

1. julienne

Norman

Etymology

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Noun

julienne f (plural juliennes)

1. (Jersey) European searocket (Cakile maritima)