бренуаз
English translation: Brunoised vegetables
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| 20:06 Jan 20, 2010 |
| Russian to English translations [PRO] Cooking / Culinary / menu of a restaurant | |||||||
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|  Selected response from: svetlana cosquéric France Local time: 11:09 | ||||||
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| 4 +4 | Brunoised vegetables |
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| 4 | Brainoise Vegetables |
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Answers
8 mins confidence: 
Brainoise Vegetables Explanation: Saffron-Cream Sauce , Brainoise Vegetables , Micro Greens Reference: http://www.menukarma.com/menus/menu-for-mocca-espresso-loung... |
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39 mins confidence: peer agreement (net): +4
peer agreement (net): +4Brunoised vegetables Explanation: frenchfood.about.com/od/.../ss/brunoise.htm http://www.cookipedia.co.uk/wiki/index.php/Brunoise -------------------------------------------------- Note added at 40 mins (2010-01-20 20:47:02 GMT) -------------------------------------------------- Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect. Its name comes from an area in France notable for its spring vegetables -------------------------------------------------- Note added at 41 mins (2010-01-20 20:47:57 GMT) -------------------------------------------------- http://en.wikipedia.org/wiki/Brunoise |
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