Concassé

Concassé, from the French verb concasser, meaning "to crush or grind", is a cooking term that refers to rough chopping any ingredient, usually vegetables. This technique is often used in order to prepare ingredients for a sauce or to create a rustic presentation. The most common use of concassé is with tomatoes, where the tomatoes are peeled, seeded, and then chopped to a medium dice.

Preparation

The process of making a concassé involves several steps that require careful handling to ensure the ingredients maintain their best texture and flavor:

1. Peeling: The skin of the vegetable, typically a tomato, is removed. This is often facilitated by making a small 'x' with a knife on the bottom of the tomato and then blanching it in boiling water for 15-30 seconds followed by an immediate transfer to ice water. The shock of the cold water stops the cooking process and makes the skin easier to peel.
2. Seeding: The vegetable is then cut into quarters and the seeds are removed. This is especially important in tomatoes where the seeds can add an undesirable bitterness to dishes.
3. Chopping: The peeled and seeded vegetable is then chopped into uniform pieces. The size of the chop can vary depending on the recipe but is typically quite fine.

Uses

Concassé is used in a variety of dishes to add texture and flavor. It is particularly popular in French cuisine, but is also used in other culinary traditions. Some common uses include:

• As a base for sauces and soups
• In omelettes and quiches
• As a garnish for meat and seafood dishes
• In bruschetta and other appetizers

Culinary Importance

The technique of concassé allows chefs to incorporate fresh vegetables into dishes without the overpowering flavors or textures of the skins and seeds. It is a fundamental skill in culinary arts that showcases a chef's knife skills and attention to the texture and presentation of the dish.