Did you honestly not undertstand BDL's statement about making a fine Brunoise from a Julienne? You have been tried repeatidly to argue this point and it's painfully clear you don't even understand how to make a Brunoise. I don't know how many times I/we can say it but a fine Brunoise is not cut from a Julienne which is twice the size. Since he and I have already agreed on this point why are you still trying to push an argument that's not even there?
Thickness does come to mind.
A) It is most certainly NOT
my premise that you start with Julienne strips to make a fine Brunoise. It is my contention that you start with fine Julienne strips to get a fine Brunoise.
I'll simplify that for you. If you want a 1/16 x 1/16 dice you cut strips 1/16 x 1/16 x Then dice them.
B) I have no idea why you would ever think one can not cut Julienne evenly. That's basic knife skills 101. What you can not do (Didn't we already agree on this point?) is take cut Julienne slices 1/8 x 1/8 then split them again (evenly) into a fine Julienne 1/16 x 1/16 so you can then dice a fine Brunoise. Even if you could it would be so time consuming it would make no sense at all.
C) The only way you can make Brunoise is with even sizes. A Brunoise is not just chopped or minced. It is a specific size.
I do not insist on any thing. A Julienne is at least according to every text book I have seen 1/8 x 1/8.
How is that relivant to a Brunoise? Is that really a serious question?
Yes, if you want a fine Brunoise you start with a fine Julienne. In your words you cut strips 1/16 x 1/16 then dice them. Do you not realize that you are saying the exact same thing I am?:rolleyes:BINGO!
Only it's not what I call a Fine Julienne. It's what every standard text in this country to the best of my knowledge calls a fine Julienne.
Buried away? Try the standard text for the CIA Called the New Professional Chef. You may have heard of it. Numerous Culinary programs use that text. How many professional kitchens have you worked in? While I agree with BDL that sizes vary by a tiny fraction of an inch A fine Brunoise and a Brunoise are still very different irrespective of the individual Chef.
BTW Did it escape your memory that YOU
are the one as a moderator that asked for the technical sizes to be brought in to the conversation?
Now hold on a second right there compadre. Don't go slinging insults when you don't even know how to make a Brunoise. I haven't said any thing here to insult you. This is a discussion about a technical issue that is clearly beyond your understanding. Just be because you no si habla is no reason to hurl rotten maters.