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Tomato concasse is simply fresh ripe tomatoes that have been peeled, seeded and coarsely chopped.
To complete Tomato Concasse:
1.Begin boiling a pot of water.
2.Core and Score the Tomato while bringing water to boil.
3.Add tomatoes to water and remove when skin begins to curl or blister.
4.Shock with an Ice water bath
5. Peel the skin off and slice down the middle.
6.De-seed, square and cut.
This is a great tip! I do love the Food network TV but sometimes can't watch a recipe being made, so a tip like this makes me want to make the recipe even more! Thank you.
thank goodness. Found a recipe calling for tomato concasse but had no idea what it was.
Thank You
Whew - that's a relief! :)
This is exactly the opposite of what I thought it was! Thanks for being here. I have booked marked you.
Came across a Spagetti Squash receipe from Sarah Molton and Jimmy Bradley. Even though I watched the tv show, once I pulled up the receipe I had no idea what concasse mean't. Isn't the internet great!
To prepare concasse, bring 5" of water to boil in a pot that will allow you to retrieve the tomatoes with a slotted spoon. Once boiling, reduce to a simmer. Prepare a large bowl with about 5" of ice-water. If you are preparing a large quantity of concasse, have additional ice at hand to keep the bath cool.
With a sharp paring knife make a small X-cut in the blossom end (bottom) of the tomatoes. Immerse a few at a time in the simmering water for about 30 seconds, then retrieve and place immediately in the ice-water bath. Allow them to cool. The peel should come off easily.
Cut the peeled tomatoes in half along the midsection (the equator, if you will). Remove the stem end with a sharp paring knife. Scoop the seeds and gel out of the cavities with your fingers. Slice the peeled and seeded halves into about 3/8" slices, then cut the slices into 3/8" strips, turn, and cut into 3/8" cubes.
Congratulations, you're done.
Have a recipe that calls for tomato concasse and I didn't have a clue! Thanks!
Take Fresh tomato; score an X at the bottom with a knife. Put the tomato in a pot of boiled water (with a Tsp of Vinegar) for 15 - 20 sec. Take the tomato and placed in a pot of iced water with a little salt, to get rid of the vinegar taste. Remove from ice water and peel off the skin, quarter and remove the seeds.
thanks for the help
not really. concasse refers also to the size of the cut concasse being the'big brother' of brunoise.
this is best cooking tricks thank you.....
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