Concasse: Difference between revisions

Revision as of 12:09, 15 February 2025

A culinary technique for preparing tomatoes

Concassé is a culinary term derived from the French word "concasser," meaning "to crush" or "to grind." It refers to a specific method of preparing tomatoes by peeling, seeding, and chopping them into small pieces. This technique is commonly used in French cuisine and is a fundamental skill taught in culinary schools.

Preparation

The preparation of tomato concassé involves several steps to ensure the tomatoes are properly peeled, seeded, and chopped. The process is as follows:

Blanching

To begin, the tomatoes are blanched. This involves scoring the bottom of each tomato with a small "X" and then immersing them in boiling water for about 30 seconds. This step loosens the skin, making it easier to peel.

Peeling

After blanching, the tomatoes are immediately transferred to an ice bath to stop the cooking process. Once cooled, the skins are easily removed by hand.

Seeding

The peeled tomatoes are then cut in half, and the seeds are removed. This can be done by gently squeezing the tomato halves or using a small spoon to scoop out the seeds.

Chopping

Finally, the tomatoes are chopped into small, uniform pieces. The size of the pieces can vary depending on the recipe requirements, but they are typically diced into small cubes.

Uses

Tomato concassé is used in a variety of dishes, including sauces, soups, and stews. It provides a fresh tomato flavor and a desirable texture to many recipes. It is often used as a base for salsa, bruschetta, and ratatouille.

Related pages

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-'''Concasse''', from the French ''concasser'', meaning "to crush or grind", is a cooking term that refers to the preparation of ingredients (typically [[tomatoes]]) by peeling, seeding, and chopping them to a specified size. The technique is commonly used in culinary practices to prepare tomatoes for sauces, salsas, and garnishes, ensuring a uniform texture and removing the skin and seeds that can contribute to an undesirable texture in finished dishes.
+{{Short description|A culinary technique for preparing tomatoes}}
+[[File:Concassee de tomates.JPG|thumb|right|Concassée de tomates]]
+'''Concassé''' is a [[culinary]] term derived from the [[French language|French]] word "concasser," meaning "to crush" or "to grind." It refers to a specific method of preparing [[tomato|tomatoes]] by peeling, seeding, and chopping them into small pieces. This technique is commonly used in [[French cuisine]] and is a fundamental skill taught in [[culinary school|culinary schools]].
 ==Preparation==
-The process of making a concasse involves several steps. First, the tomatoes are scored with a small 'X' at the bottom and then briefly blanched in boiling water. This loosens the skin, making it easier to peel. After peeling, the tomatoes are then cut into quarters, and the seeds are removed. Finally, the flesh is finely chopped to the desired size. While tomatoes are the most common ingredient treated this way, the concasse technique can be applied to other fruits and vegetables that benefit from being served without skins and seeds.
+The preparation of tomato concassé involves several steps to ensure the tomatoes are properly peeled, seeded, and chopped. The process is as follows:
+===Blanching===
+[[File:Concassee de tomates.JPG|thumb|left|Blanched tomatoes ready for peeling]]
+To begin, the tomatoes are blanched. This involves scoring the bottom of each tomato with a small "X" and then immersing them in boiling water for about 30 seconds. This step loosens the skin, making it easier to peel.
-==Culinary Uses==
+===Peeling===
-Concasse is widely used in [[French cuisine]] and has been adopted by various culinary traditions around the world. It is a fundamental technique in professional kitchens due to its ability to enhance the texture and appearance of dishes. Tomato concasse, for example, is a key ingredient in recipes like [[bruschetta]], [[salsa fresca]], and certain types of [[pasta sauces]]. Beyond tomatoes, the concasse method can be applied to ingredients like olives and grapes, providing a refined texture in dishes where the presence of skin or seeds is undesirable.
+After blanching, the tomatoes are immediately transferred to an [[ice bath]] to stop the cooking process. Once cooled, the skins are easily removed by hand.
-==Variations==
+===Seeding===
-While the traditional concasse method focuses on tomatoes, modern culinary practices have expanded the technique to include a variety of ingredients. Chefs may use the term to describe the preparation of other fruits and vegetables when they are finely chopped after having their skins and seeds removed, even if the blanching step is omitted. This broader application of the term reflects the evolving nature of culinary techniques and the adaptation of classic methods to contemporary kitchen practices.
+The peeled tomatoes are then cut in half, and the seeds are removed. This can be done by gently squeezing the tomato halves or using a small spoon to scoop out the seeds.
-==See Also==
+===Chopping===
+Finally, the tomatoes are chopped into small, uniform pieces. The size of the pieces can vary depending on the recipe requirements, but they are typically diced into small cubes.
+==Uses==
+Tomato concassé is used in a variety of dishes, including [[sauces]], [[soups]], and [[stews]]. It provides a fresh tomato flavor and a desirable texture to many recipes. It is often used as a base for [[salsa]], [[bruschetta]], and [[ratatouille]].
+==Related pages==
+* [[Tomato sauce]]
+* [[French cuisine]]
 * [[Culinary arts]]
-* [[Food preparation]]
-* [[Tomato sauce]]
-* [[Garnish (food)|Garnish]]
-[[Category:Cooking techniques]]
+[[Category:Culinary techniques]]
 [[Category:French cuisine]]
-{{food-stub}}