A culinary, precision, cutting technique, in which food, usually vegetables, is first julienned, then turned a quarter turn and diced again. The resulting cubes of length 3 milimetres or less are commonly used as a garnish or for fine sauces.
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[6] https://www.gourmed.net/en/glossary/brown-or-yellow-onion
[7] https://www.gourmed.net/en/glossary/brussel-sprout
[8] https://www.gourmed.net/en/recipes/all/seared-sirloin-rocket-and-balsamic-vinegar-tagliata-con-rucola-ad-aceto-balsamico
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[10] https://www.gourmed.net/en/recipes/quick/stuffed-turkey
[11] https://www.gourmed.net/en/recipes/easy-do/ratatouille-nicoise
[12] https://www.gourmed.net/en/recipes/baklavas-honey-and-walnut-pastry