Raw Ingredient and Mise en Place Appreciation thread.

[itsstillmatt]

Brunoise are dice not flat squares.

 

[Manton]

I was thinking it might be a paysanne but it's too thick for that.

also, even if those were squares, they are much too large for brunoise.

I recognize that combo from the TFL book, however, it is one that I use all the time.

 

[mgm9128]

Ya, my bad. I'm still getting acquainted with this mandolin, and I must have sliced a bit too thin.

 

[Manton]

Brunoise on a mandoline?

 

[mgm9128]

Just for slicing the carrots and turnips; then I julienne and, attempt to, brunoise by hand. Makes it easier, even though I prefer not relying on the mandoline that much.

 

[itsstillmatt]



Just for slicing the carrots and turnips; then I julienne and, attempt to, brunoise by hand. Makes it easier, even though I prefer not relying on the mandoline that much.

It's perfectly acceptable, actually correct, to use a mandoline for the first slices.

 

[Manton]

I was taught to do it all with a knife, which is what I do.

 

[mgm9128]



I was taught to do it all with a knife, which is what I do.

That's probably a good thing.

 

[mgm9128]

 

[Manton]

wth?

 

[Manton]



That's probably a good thing.

I should try it on a mandoline, I would probably do a better job. Though I tend to cut brunoise so small that any uneveness is obscured.

 

[sonick]



wth?

Dragon fruit. Very mild/bland flavour, texture similar to a kiwi I find.

 

[ama]



wth?

Dragonfruit - http://en.wikipedia.org/wiki/Pitaya

 

[mgm9128]

Honestly, I have no idea what the hell to do with it.

 

[ama]



Honestly, I have no idea what the hell to do with it.

Its very good chilled and uncooked with a little squirt of lime over it.