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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Concasser | ||
 The French term for chopping or pounding a substance, either coarsely or finally. When peeled, seeded and dived, this is known as "Tomato Concasse". The term may also be applied to parsley, chervil or tarragon, which has been chopped on a flat board using a few rapid strokes of a knife. Meat, poultry, game and fish bones can be concassed with a cleaver or a chopper when preparing stock for flavoring. The term may also be used for crushed ice used to line a serving dish for chilled melon, caviar etc. |