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Cuts

Pinhead Cut

pinhead dice

A pinhead cut means dicing an ingredient into millimeter-sized cubes about the size of a pinhead. It is considered even finer than fine brunoise and is used for garnishing and evenly distributing flavor. It is generally used in very small amounts in sauces and side dishes.

Where It’s Used

“Chop the chives as finely as possible, into pieces about the size of a pinhead.”

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F
Karsilastirma

Fine Brunoise

Fine brunoise is a cutting technique applied to obtain cubes smaller than the standard brunoise cut, about 1-2 millimeters on each side. It is formed by cutting fine julienne strips crosswise and is generally used to garnish clear soups such as consommé. It requires more knife precision than standard brunoise.
R
Benzer

Rice Grain Cut

Rice-grain cut is dicing an ingredient into small cubes close to the size of a rice grain. It is considered a size between brunoise and pinhead cut. It is used to prepare an inconspicuous garnish that blends into soups and sauces.
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