![]() Yes, they're fancy-pants, but they're also a heck of a lot of fun to cut. I usually don't break it out until around Christmas time when I use carrot brunoise to garnish tortellini soup or quickly sauteed and added to a pot of rillettes. Brunoise are only for the most refined of presentations.They look great when cooked with fish en papillote, for example, and work well in stir-fries and sautees as well. Julienne is what you use when you want to start getting really fancy.This method is super simple, and produces evenly shaped, attractive pieces perfect for glazing or adding to more refined stews. The fancy seven-sided football that you get with a true tourné wastes carrot, looks pretentious, and is entirely unnecessary. Faux tourné is what I do when I'm too lazy to make a true tourné, which means all the time.So you can imagine chopping ten onions or more. Large dice can be nice in hearty stews, while medium or small dice are more suited for soups, hearty sauces like Bolognese, or chunky chopped salads. Hand chopping onions can be time-consuming when many onions are needed. Dice of various sizes are the most common way to cut carrots.It's so straightforward I skipped it entirely in the slideshow. Step 1: Start with Diced Onions Proceed through steps 1 through 4 above Step 2: Chop the Diced Onions Lay one hand flat across the tip of your knife and use a rocking motion to chop. You'll also use rough chunks if you plan on pureeing them into soup, or mashing them. ![]() This is the cut you'll use for things like stocks and sauces where the carrots are intended for flavoring, not for consumption. ![]() All you need to do is peel the carrots and roughly chop them into 1 to 2-inch pieces.
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