What does "Concasse" mean?
Concasse technique is one of the most specialized skills in the area of cutting plates that the chef can learn. The abbreviation for Concusser , the French verb "for banging", this culinary technique is used to remove seeds and skin from certain fruits and vegetables. These are then reduced to clean, diced cubes for use in sauces, soups or salt. This is also a French way to describe the process of converting the spice mix into one powder in the mortar and a thickness or a spice grinder.
tomatoes are perhaps the highest candidates for Concasse treatment. The meat is thus different in the texture from the meat and the seeds are thus regularly despised. Other fruits and vegetables are peeled, seeded and sliced, from apples and oranges to cucumbers and gourd.
The Concasse process will vary slightly for each type of product. For harder vegetables and fruits, the skin can usually be removed by stepping or hands. For tomatoes, the process is various because the skin is so delicate. First there are tomatoescore and scored at the bottom of "X." Then the tomatoes are blanched, for just 10 or 15 seconds, in the cooking of water until the skin begins to peel off.
To complete the Concasse process on the tomatoes, it is cooled in the ice water to stop the cooking process. Then the skin is peeled where "x" was scored, and the tomatoes are pressed to remove the seeds inside. Once the seeds are gone, the tomatoes can be filmed into small, uniform -looking cubes or crushed with what is called a rough chop. To skip the blanket everything together can be fruits or vegetables peeled with jagged potato step.
The same idea is behind the further procedure of Concasse to make a spice mixture. Hard, whole spices, such as pepper, anise, star, spices, cloves and mustard, can be thrown into a grinder or a bowl bowl. Pestle or Gričepele Nder then turn the mixture into one, powder mixture.
Chefsmore likely to learn the Concasse method after they have improved some of the basic knife skills. The rough chop has no organized pattern, but cubes or fine cubes require some predicts to get pieces of almost even size. To make the chefs ground, they must turn fruits, vegetables or herbs into small pieces of the same size that will spread the farthest in the recipe. The Julienne technique is used to add visual attraction and create square strips of standard matches.