julienne (11) To cut brunoise, take a bunch of your julienne and cut crosswise into tiny even cubes (12) Getting these perfect is one of the most satisfying things you can do with a knife in the kitchen Essential VEGETABLE Technique #5: ROASTING/BROILING On the surface, roasting, grilling, or broiling vegetables may not appear to be too similar to searing vegetables in a skillet, but the goal is the same: to caramelize and brown the exterior of the vegetable while leaving a bit of fresh crunch in the center It’s dead simple to do under the broiler Take stalks of asparagus, for example The high heat of the broiler rapidly starts caramelizing and charring the asparagus’s sugars while allowing the bulk of it to remain ... the exterior of the vegetable while leaving a bit of fresh crunch in the center It’s dead simple to do under the broiler Take stalks of asparagus, for example The high heat of the broiler rapidly... ROASTING/BROILING On the surface, roasting, grilling, or broiling vegetables may not appear to be too similar to searing vegetables in a skillet, but the goal is the same: to caramelize and brown the exterior of the vegetable while leaving a bit of fresh crunch... example The high heat of the broiler rapidly starts caramelizing and charring the asparagus’s sugars while allowing the bulk of it to remain