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    « Baking Soda and Buttermilk | Main | Resting Pastry Dough »

    Jun 12, 2006


    Instead of waiting for tomatoes to cool, place them in an ice water bath immediately after removing from boiling water to "shock" them. You'll find it makes them much easier to peel.

    I really need a faster way to do concasse at work.

    Try using tinned chopped, tomatoes already flavoured with garlic,sometimes basil,or plain if you wish, just as good, lovely with Scamp Provencal.

    I've found it is much easier to peel tomatoes with a toothed peeler, resulting in significantly less preparation overall, particularly if you need a large amount of tomatoes (e.g. for a Tomato-Basil Bisque). I highly recommend it; no more ice bath, no more blanching, no more criss-crossing the tomatoes.

    There are a few ways to peel your tomatoes, some people don't par boil them at all! Personally, I boil them for 30 seconds then shock them. Next I quarter them and using my paring knife roll the seeds and membrane out. Next I use the edge of my knife to pull the skin off. After the tomatoes are skinned and seeded I rough chop according to the recipe I am preparing. It takes me a total of 5 minutes to do 6 large tomatoes. Dave's way works very well also!

    Slightly different method then I was taught at the Culinary Institute. I was wondering how the two ways might effect the end results.

    We were taught to blanch the tomatoes in the same manner you have here (the cross cut and boiling them) them immediately shock them (drop them in ice water). Is there a difference? Or just another way to skin a cat?
    Shocking them in ice water will stop any carry over cooking from the residual heat, and may result in a slightly firmer result. Since I mostly used Tomato Concassé in sauces and other applications where I don't want skin or seeds but the flesh is ultimately cooked until it breaks down, I don't worry about the ice water part. You can do it either way. - Dave

    I feel like I just found the website of my dream- answers WITH explanations. Hurray

    I usually just blanch the tomatoes for about 10-15 secs, then put them in an ice water bath.
    That would be a peeled tomato. Concasse includes removing the seeds and dicing the tomatoes. D

    Hi, I read your concassé preparation. I would like to know after I have blanched and chopped the tomato, can I not put in chopped garlic, a little bit of sugar and salt.
    Concassé refers only to how the tomatoes are prepared, not to the recipe you use them in. If you want to add those ingredients, go ahead.

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