How to Brunoise Jalapeño
1 portions
1mA brunoise is a very fine dice. The result here is a bunch of fine cubes of firey texture to add to top any dish that could benefit from some subtle heat. Great addition to a mignonette. A fun and quick ramen or pasta garnish. Or add a little concealed heat to a rack of nachos.
What you will need
Jalapeños
(Nutritional facts 4 calories, 0.05 g fat, 0.91 g carbohydrates, 0.12 g protein, undefined mg cholesterol, 0 mg sodium)How to cook
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Slice the stem off near the tip.
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Slice in half lengthwise.
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Slice away the seed packet.
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A brunoise always starts with a julienne. Slice as thin as possible along the length of each of the cored halves. The blade should slide back and forth along the cutting board, the heal lifting slightly as you pull back and coming down as you slice forward, taking care to contact the board to cut clean through the thin skin of the jalapeño.
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Step your fingers backwards as you go, controlling the thickness of the slice with your leading knuckle (probably your middle finger). The knuckle sets the position. By keeping all of your fingers behind that knuckle pinned at the plane of the blade, you will avoid cutting your fingers.
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Bunch the fine strips up into a bundle.
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Shore the tips of the jalapeño strips against the plane of the knife, then slice again as fine as possible.
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How to Julienne Jalapeño
Thin, delicate strips of jalapeño, great on a crudo or in a salad.