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 »