Tomato Concasse - Revision history

Toast: Tomato concasse moved to Tomato Concasse: caps

2010-07-30T20:00:25Z

Tomato concasse moved to Tomato Concasse: caps

Toast at 20:00, 30 July 2010

2010-07-30T20:00:17Z

Toast: Undo revision 12627 by Toast (Talk)

2010-07-30T19:49:06Z

Undo revision 12627 by Toast (Talk)

Toast at 19:48, 30 July 2010

2010-07-30T19:48:22Z

Brnai at 00:20, 5 September 2008

2008-09-05T00:20:05Z

Brnai at 02:41, 4 September 2008

2008-09-04T02:41:02Z

Grue Bouncer: New page: Tomato concasse is a fancy term that just means tomatoes peeled, seeded, coarsly chopped tomatoes. To make tomato concasse, start by slitting a small X in the bottom, blanching for a...

2008-07-13T02:01:10Z

New page: Tomato concasse is a fancy term that just means tomatoes peeled, seeded, coarsly chopped tomatoes. To make tomato concasse, start by slitting a small X in the bottom, blanching for a...

New page

Tomato concasse is a fancy term that just means tomatoes peeled, seeded, coarsly chopped tomatoes.

To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.

[[Category:Cooking_Basics]][[Category:Techniques]][[Category:Savory]]

← Older revision		Revision as of 20:00, 30 July 2010
Line 3:		Line 3:
	To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.		To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.

−	[[Category:~~Terms~~]][[Category:Savory]]	+	[[Category:Cooking Basics]][[Category:Savory]]

← Older revision		Revision as of 19:49, 30 July 2010
Line 3:		Line 3:
	To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.		To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.

−	[[Category:Terms]][[Category:Savory~~]][[category:Cooking Basics~~]]	+	[[Category:Terms]][[Category:Savory]]

← Older revision		Revision as of 19:48, 30 July 2010
Line 3:		Line 3:
	To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.		To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.

−	[[Category:Terms]][[Category:Savory]]	+	[[Category:Terms]][[Category:Savory]][[category:Cooking Basics]]

← Older revision		Revision as of 00:20, 5 September 2008
Line 3:		Line 3:
	To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.		To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.

−	[[Category:~~Cooking_Basics~~]][[Category:Savory]]	+	[[Category:Terms]][[Category:Savory]]

← Older revision		Revision as of 02:41, 4 September 2008
Line 3:		Line 3:
	To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.		To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.

−	[[Category:Cooking_Basics~~]][[Category:Techniques~~]][[Category:Savory]]	+	[[Category:Cooking_Basics]][[Category:Savory]]

← Older revision	Revision as of 20:00, 30 July 2010
(No difference)