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'Concasser' means 'to crush' in French. It refers to vegetables which are chopped or pounded, either very finely, or leaving some texture. You often refer to the final product as a concasse - for example, tomatoes which have been crushed in this way are called 'tomato concasse'.
Bones for stock are often pounded to extract maximum flavour, and concasser refers to this technique as well.
Other techniques for cutting vegetables include:
How To Say It
- concasser, concasse
- koh~/kahs/say, koh~kahss