Concasse

Concasse, from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.

The most popular use for tomato concasse is in an Italian bruschetta, typically small dice concasse mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies.

Tomato concasse is also added to Béarnaise sauce to produce Choron sauce which is served with lobster dishes buttered.

See also

Brunoise

Cooking techniques

List of cooking techniques

Dry

Conduction	Dry roasting Hot salt frying Searing

Convection	Baking Roasting (modern) Smoking

Radiation	Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking

Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing

Indirect heat	Bain-marie (Double boiling) Double steaming Steaming

Fat-based

High heat	Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing

Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

See also

Food portal Drink portal

Category

WikiProject

This article is issued from Wikipedia - version of the Wednesday, January 21, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.