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

    Jun 12, 2006

    Comments

    Anand

    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.

    j riordan

    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

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