A TOMATO CONCASSÉ
a tomato concassé - the word concassé (con-cass-eh)
is French and means to chop or crush.
Tomato concassé is used in a variety of recipes and
can also be used to thicken a dish. The reason for removing
the skins and the seeds is that they are what make a tomato
bitter - thus you get a sweeter tomato in your dish.
An example of using tomato concassé is Sauce Choron.
By crushing the tomatoes you make a tomato paste which in
turn can be used to make Sauce Choron. The sauce is basically
a Béarnaise sauce which is just a Hollandaise
Sauce with added tarragon. To the Béarnaise
sauce you add your tomato paste and you have Sauce Choron.
Choron sauce was created by Alexander Etienne Choron, a French
chef from Caen who was Chef de Cuisine at the famous Voisin
restaurant in Paris during the late Nineteenth century.
the core of the tomato with the tip of a small knife
the other end, lightly score the skin in a cross (score
= just break the surface)
the tomatoes into a pot of rapidly boiling water for 10
seconds (this process is called 'blanching')
with a slotted spoon and place into a bowl of iced water
or under cold running water to halt the cooking process
(this process is called 'refreshing')
skins should now easily slip or peel off; if the tomatoes
are not quite ripe, they may need to be blanched and refreshed
the tomatoes on a cutting board with the core side down
and cut in half
the seeds with a teaspoon and discard
chop the tomatoes to the desired size
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial training
as a chef at Plymouth College of Further Education. It was
here that he was to learn his love, his passion for food and
the culinary arts. From here he headed to Germany to complete
his apprenticeship as Commis de Gardemanger.
gave him his first taste of cooking for the rich and famous,
as half way through his first year, along with the Sous Chef
and a Chef de Partie, he was whisked off to Cologne to help
prepare meals for a political conference, where amongst other
dignitaries they cooked for Mr Brehznev, the then powerful
Russian leader. This was to prove to be just one of the many
celebrities he was to cook for or get to know over the years
. . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
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