Hey hey…..Welcome to my very first ever blog post.

Being the first I thought we would start with the absolute basics.

A lot of people nowadays are very savvy in the kitchen but there are still a lot who might not know what it means to brunoise an onion or how to execute this.

To brunoise simply means to dice finely (french cookery terminology).

With everything I do when I’m cooking I am always thinking about the final visual result, to create something beautiful you have to start right from the beginning.

So……..

Take a good FLAT chopping board and wet a clean cloth, place the cloth on your bench nice and flat and lay your board over. This stops any movement. Absolutely essential and you should do this every time you cut anything.

Make sure you’re starting with a sharp knife.

Slice onion in half from the stem or base down.

Peel the outer skin off each half. I also like to slice off the tip of the onion.

Carefully begin slicing down following the lines of your onion, starting just below the stem and following the lines the whole way around. But do not slice through the stem.

Rotate the onion and slice across the cut lines keeping your lines thin; your result should be a lovely small dice.

Further instructions watch the above time lapse video.

Bare Basics