http://freeculinaryschool.com/how-to-dice-julienne-brunoise-and-batonnet/ Fri, 21 Nov 2008 06:08:41 +0000 http://wordpress.org/?v=2.6 http://freeculinaryschool.com/how-to-dice-julienne-brunoise-and-batonnet/#comment-651 Free Culinary School.com: The cooking podcast and blog that teaches you how to cook like a professional chef! Mon, 03 Nov 2008 23:14:40 +0000 http://freeculinaryschool.com/?p=25#comment-651 [...] 3 oz (84 g) Carrots, peeled and medium diced [...] [...] 3 oz (84 g) Carrots, peeled and medium diced [...]

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