Chef John @Food Wishes, thank you so much for this tutorial! I'm proud to say that I successfully concassed tomatoes last week! Thank you for making this accessible!
Chef Jon rules the kitchen. Thanks for all the great recipes. I made your pot roast tonight for fathers day and my old Italian father reminisced about steak Piazzaiola. I can not wait to make this for him the next family get together.
@foodwishes I love all of your cooking videos, the way they are edited and the way you can almost smell the food! I was wondering if you could possibly do a vegetarian meal for your vegetarian subscribers Xx
The "jelly" part of the tomato encasing the seeds has the best flavor and all the good nutrition. I think the only reason to remove them is for presentation or visual appearance. If you wanted a fairly smooth sauce with no seeds, run the copped tomatoes through a china cap. If you wanted concasse with the nutrients, reserve what you have removed and run it through a strainer.
+Michael Nichols It is also called a chinois, a conical strainer usually with pretty fine holes that seives out the seeds and skins but allows the liquid and reduced pulp to pass through. see en.wikipedia.org/wiki/Chinois
I'm a vegetarian and I still love watching all of Chef John's videos.....cuz they're so dang entertaining! Just cuz I don't love or eat meat doesn't mean I can't love Chef John :-)
I'm allergic to wheat, dairy and chocolate but I really like watching Chef John's food videos because it gives me the feeling of delicious fulfillment!
You don't have to remove the core. This will allow more water to come inside the tomato. You can remove it afterwards. It does not affect the taste of the tomato, and it is also faster not to remove the green thinghy before boiling.
My Grandmother prepared toms in a similar way. But instead of immersing in boiling water she would stick a fork in them and rotate the tom over a stove flame. Lots of extra flavor.
you are funny! cool technique. I had actually never heard of the term concasse until reading a 1997 cook book on California home cooking. Californians were fancy in the 90's! Concasse!
You caught me. I can't maintain this charade any longer. I was 100% serious. The whole process for creating ice water was beyond my comprehension. I appreciate all those who explained that ice water is water with ice in it. I'm off to verify this in my kitchen.
Omg, maybe the funniest yet-- circumslice? lol Plus those tomatoes are so pretty! Seriously made me think I might actually like the taste of a straight up tomato for once.
Works with potatoes as well. Just lightly score around the spuds boil them till cooked, plunge into ice water the skin pulls right off. There's enough heat in them to warm back up.
I just attempted to juggle my peeled tomatoes and now my ceiling looks like I tried to decorate it with red Christmas globes. Thanks a lot Chef John. :P
Always wondered, why take out the seeds? Just aesthetic reasons? I've kept them when making homemade marinara, and it was still delicious :) Probably some chef thing I dont understand.
exactly! I've been getting all these nasty messages about how I need to stop watching his videos because I'm a vegetarian or that I need to eat bacon, but all I said was how much I loved his videos and I was wondering if he knew of a fun vegetarian dish haha :)
No, sorry. A shout out in one of my videos costs $5,000, but you can show her this comment, where I say...... "Hello, Joselyn! What's up with your friend Pheng?" ;)
So basically folks use a sharp knife, or the dullest one you have, if it is not dull enough, try a non serrated butter knife, lol, chef john, you crack me up
Hi I was wondering if you can do a shout out to my best friend Joselyn Vang in one of your videos and she loves to watch your videos! best fan of yours truly! Thank you
How the HELL can you make a simple job of peeling and chopping a tomato seem so sexy and delicious? Watching you make oatmeal would be just too mindblowing even without the Paprika!
Black Krim is much darker than this, a deep brown/maroon. Cherokee Purple is distinct in that the gel remains a pine-green color even when fully ripe. The flesh of a Cherokee purple is like a wine-red.
![[DRIP] ‘BILLIONAIRE’ PREVIEW](http://i.ytimg.com/vi/m0eXQD0gIeE/mqdefault.jpg)
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/229446/Tomato-Concasse/
Of course, we would instinctively grab a dull knife.
Doesn't matter what he cooks, he's voice is soothing.
Those are the most beautiful tomatoes I've ever seen
Chef John @Food Wishes, thank you so much for this tutorial! I'm proud to say that I successfully concassed tomatoes last week! Thank you for making this accessible!
Chef Jon rules the kitchen. Thanks for all the great recipes. I made your pot roast tonight for fathers day and my old Italian father reminisced about steak Piazzaiola. I can not wait to make this for him the next family get together.
I love this channel... i love how he explain things and always make it funny and interesting
Thanks for teaching the classics Chef. This aspiring chef appreciates it!
could watch you all day, Chef John!
@foodwishes I love all of your cooking videos, the way they are edited and the way you can almost smell the food! I was wondering if you could possibly do a vegetarian meal for your vegetarian subscribers Xx
The "jelly" part of the tomato encasing the seeds has the best flavor and all the good nutrition. I think the only reason to remove them is for presentation or visual appearance. If you wanted a fairly smooth sauce with no seeds, run the copped tomatoes through a china cap. If you wanted concasse with the nutrients, reserve what you have removed and run it through a strainer.
+John G what is a China Cap? I had the same concern that you did re: the tomato flavor loss when removing the seeds and jelly.
+Michael Nichols It is also called a chinois, a conical strainer usually with pretty fine holes that seives out the seeds and skins but allows the liquid and reduced pulp to pass through. see en.wikipedia.org/wiki/Chinois
I know what's a Dutch cap...
agreed...save the slime
my grandma uses a food mill for this
I'm a vegetarian and I still love watching all of Chef John's videos.....cuz they're so dang entertaining! Just cuz I don't love or eat meat doesn't mean I can't love Chef John :-)
Do you speak to your family like that? Do they have a smile in their faces whenever you talk? I do!! I wish I was one of your family!!!
-Never seen such dark red tomatoes. They look delicious i love this fruit.
Chef John, you have such a beautiful italian cadence while talking, just like most guys from south Italy
Your commentary is hilarious. Informative and very entertaining!
I'm allergic to wheat, dairy and chocolate but I really like watching Chef John's food videos because it gives me the feeling of delicious fulfillment!
I wish you were a radio personnel because i love your voice.
Those are gorgeous tomatoes.
You don't have to remove the core. This will allow more water to come inside the tomato. You can remove it afterwards. It does not affect the taste of the tomato, and it is also faster not to remove the green thinghy before boiling.
In 10-15 seconds there won't be enough time for very much water to get into the tomato, if any , really
I believe I used both in this ;)
Yes
My Grandmother prepared toms in a similar way. But instead of immersing in boiling water she would stick a fork in them and rotate the tom over a stove flame. Lots of extra flavor.
Greetings from Brazil!
Thank you for sharing that helped me out with the test that I have to do for it
OMG those tomatoes look great.
you are a man of my heart, i also use serrated knives for tomatoes :D i'm not alone :p
Can you please do a vid on easy college recipes?
you are funny! cool technique. I had actually never heard of the term concasse until reading a 1997 cook book on California home cooking. Californians were fancy in the 90's! Concasse!
You caught me. I can't maintain this charade any longer. I was 100% serious. The whole process for creating ice water was beyond my comprehension. I appreciate all those who explained that ice water is water with ice in it. I'm off to verify this in my kitchen.
Omg, maybe the funniest yet-- circumslice? lol Plus those tomatoes are so pretty! Seriously made me think I might actually like the taste of a straight up tomato for once.
Works with potatoes as well. Just lightly score around the spuds boil them till cooked, plunge into ice water the skin pulls right off. There's enough heat in them to warm back up.
Can I make this if I don't like tomatoes?
Yick, after you take the skin off, they look like those tennis balls that came out of the ceiling in Poltergeist.
i always prepare a bag of chips before i watch your videos
Dearest Chef John can you stock this in a jar and keep it for sometime til you want/need to use it?
I love tomatoes! I can eat them like an apple. Can I use this as a salsa dip for chips? How can I make it hot or spicy though?
I just attempted to juggle my peeled tomatoes and now my ceiling looks like I tried to decorate it with red Christmas globes. Thanks a lot Chef John. :P
LOL i love the narration :)
Pretty tomatoes!!
Interesting color of the tomato.
Nice voice. and awesome tomatos
Great recipes!
Always wondered, why take out the seeds? Just aesthetic reasons? I've kept them when making homemade marinara, and it was still delicious :) Probably some chef thing I dont understand.
I'm sure this is a silly question but can you use this method to make fresh salsa, like for chips and salsa?
I learnt something new!
Hey chef John, I can find fresh san marzano in my local greengrocer. If I use this method will it be the same as the canned san marzanos you use?
I am amazed that you left so many seeds in the tomatoes concasse.
thumbs up for tomato challenge :) oh and great video as always
i lol-ed pretty hard when he said "circumslice"
Would this be a good way to make salsa? Like if you add other stuff to it.
exactly! I've been getting all these nasty messages about how I need to stop watching his videos because I'm a vegetarian or that I need to eat bacon, but all I said was how much I loved his videos and I was wondering if he knew of a fun vegetarian dish haha :)
No, sorry. A shout out in one of my videos costs $5,000, but you can show her this comment, where I say...... "Hello, Joselyn! What's up with your friend Pheng?" ;)
Can you use this as an ingredient for salsa, instead of cutting fresh tomatoes? Thanks.
Hey hey guys this is one channel where we can come to to escape all this. Let's please keep it that way.
i liked the video because of the sharp knife dull knife thing :3
Hi Chef John!
Circumslice,well played sir.
I literally just watched your steak video, then I saw this in my subscription box. (:
Those tomatoes look gorgeous. I thought they were the fake plastic ones at first bcause they're just so damn gorgeous...
are you going to make a spicy adobo in your pressure cooker?
Question : I won't be able to harvest the seeds to grow after I concasse them will i
Circumslice!!!! Absolutely hilarious!
A thousands times YES!
So basically folks use a sharp knife, or the dullest one you have, if it is not dull enough, try a non serrated butter knife, lol, chef john, you crack me up
Hey now!
yup. I listened for it. :)
you tell'em Chef
Hi I was wondering if you can do a shout out to my best friend Joselyn Vang in one of your videos and she loves to watch your videos! best fan of yours truly! Thank you
I saw the title and thought this would be way more complicated than it is. :)
RLOL Chef John, love your puns!
Those look like human hearts.
How do you sharpen your knives chef john?
I love the spider!!!!!!!!!
My mother in law spelled it with a "ph" I never questioned her since she was born there. Thank you for the correction.
You didn't explain how to make the ice water. Is it on the website?
Holding a pinky out makes things more enjoyable :)
But I want to do an Adobo first!
Any recipes for red/green enchiladas?
Dear Chef John, what is the recipe for "ice cubes"?
You could always peel them with a blow-torch if you wanna have some fun!
wow!
Thanks.
My hubands family is phillipino, can you do a sinigang recipe?
Any chance "once more with feeling" was a Buffy refrence? ;)
Chef John....screw you man....im supposed to be doing my summer homework due in 2 days, but im sitting here watching ur videos.
if i am extremely rich i like to hire you as my personal chef
Nice
can i use chicken membrane to thicken the sauce?
Whats the point of this process? Does it change the taste?
I am confused once you concasse what do you do with it?
Can you make vietnamese food??
How the HELL can you make a simple job of peeling and chopping a tomato seem so sexy and delicious? Watching you make oatmeal would be just too mindblowing even without the Paprika!
My food wish is that I could eat what ever I want and not get fat.
Your tomatoes look like apples! Where did you find them?
What the hell?! That's not my fault!
Black Krim is much darker than this, a deep brown/maroon. Cherokee Purple is distinct in that the gel remains a pine-green color even when fully ripe. The flesh of a Cherokee purple is like a wine-red.
Once more with feeling.. Was that a Buffy the vampire slayer refrence? :3
No worries Chef, I own no dull knives.
Could you make cheese twist ?
My, those are gorgeous. We don't have tomatoes like these here. Ours are pallid and tasteless.