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Posted on 22 June 2013 by

Recipe: Tomato Concasse (to-ma-to con-cuh-say)

Photo Credit: Skinning Tomatoes by missy & the universe used under CC BY 2.0

Photo Credit: Skinning Tomatoes by missy & the universe used under CC BY 2.0

By Steve Shetter Jr

I once worked in a restaurant called Portico’s.

It was equal to a four star restaurant and one night we had some very special guests and the chef wanted us to impress our guests.

I made this concasse and placed it in their salads and decorated their steaks with it upon coming from the grill.

The cool chill of the concasse blending with the Angus steak was very much liked and upon the guests returning, they wished to have the meal repeated.

Tomato Concasse is a food preparation technique that is defined as to crush the tomato after skinning and de-seeding. This is a very easy process that consists of a pot of boiling water, an ice water bath, and time. The ice bath is simply a bowl of ice water. Placing this next to the stove is essential as it help to reduce the cooktime of the tomato.

Remembering the first rule of vegetables, Read the rest of this entry »

Posted on 23 June 2008 by

Quick Tip: How to Blanche Tomatoes

By Thomas Cenci

Here is a quick tip on how to remove the skin of a tomato.

It’s called blanching and can also be used on other fruits such as peaches or plums.

It’s great when using for garnishes or sauces when you don’t want bits of the skin left in, or can be used for half cooking vegetables to be reheated later.

1. Take a tomato and cut out the green stem.
2. Then make a small incision on the other end of the tomato.
3. Place into boiling salted water for no more than 10 seconds (longer for half cooking other vegetables).
4. Take out and place straight into iced cold water.
5. Drain from the iced water and peel the skin straight off.

Posted on 09 October 2007 by

What to Do with Tomato Skins


What to Do with Tomato Skins

By Michelle Fabio

Maybe you’ve just squeezed some tomato juice or made some skinless sauce and you’re wondering what you can do with all those skins.

Here are some ideas:

Keep them in the freezer until you’re ready to make a broth, which is also an excellent way to reuse peelings and other remains of potatoes, zucchini, onions, garlic, parsley, etc. Put them in a pot over medium heat, add some olive oil and salt, and once everything is softened a bit, cover them with water, bring the pot to a boil, and then let simmer for about a half hour. Strain well, and you have a great base for many stews and soups.
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