what he should have said is, take the skin off to make the sauce uniform to cook. The skin piratically ruins the sauce. It comes off and little patches and turns a sauce into goop.
If you want fiber, you would get it elsewhere, but for the sauce you remove the skin. Remember cooking is more than nutrition, it's presentation, feel in your mouth and taste.
some people cannot digest tomato seeds. I'll be including seeds in my sauces. But, if I were cooking for the public I would take them out, JUST IN CASE, one person cannot digest them.
I don't think anyone dislikes the taste of tomato skin though, it's texture. And look and texture are similarly important to the enjoyment of food for most people.
Though, I don't think you're ever serving a skinless tomato, you're turning it into a sauce, so looking ugly becomes totally irrelevant.
If you're making a Small Sauce with this, you don't want to have skin or seeds (and most of the time you strain it through cheese cloth, anyways). Your nutritional powerhouse are the things you sit into the sauce, not the sauce itself.
I don't see the red square the classics have at the handle. You might be right, but they could be Wuesthof Chef (that set was only sold in Germany and Switzerland and didn't really wow anyone).
Chef Jean-Pierre's teaching is excellent! Not only does he prepare sophisticated meals but most importantly, he teaches the hows and the whys of refine cuisine.
Yummy looking tomato!
StarWoors 1 year ago
he seriously says that he doesnt leave it in boiling water for no longer than 10-12 seconds.. well that was 48 my friend
tomdebomful 1 year ago 6
@tomdebomful 47
2015ww3 1 year ago
screw the damn seeds. they're going in...
YTisshit 1 year ago 2
@YTisshit
>screw the damn seeds. they're going in...<
Hahahahahahaa!
StarWoors 1 year ago
This is a very complicated process..
jrettig87 1 year ago
He makes me think of Wolfgang puck. Very thick accent. Makes it all look so profesionnal
macNtires 1 year ago
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Un grand remerci Chef Pierre! Votre explication était la plus claire, pratique et professionnel de quels que j'ai regardés.
AlainHarvey 1 year ago
This is what we call, blanching and shocking (in ice water). I think the this was called concasse?
1991nomore 1 year ago
im not a good cook.. but,, cutting tomato for me doesnt take 5 minuites.. sheesh!
hellomoto4000 1 year ago
nice vid
pilvimies 1 year ago
Hard to digest?! Isn't that the point of fiber?
hlisi 2 years ago 2
what he should have said is, take the skin off to make the sauce uniform to cook. The skin piratically ruins the sauce. It comes off and little patches and turns a sauce into goop.
If you want fiber, you would get it elsewhere, but for the sauce you remove the skin. Remember cooking is more than nutrition, it's presentation, feel in your mouth and taste.
shakaama 2 years ago 7
@shakaama As long as it tastes good I don't care what it looks like, or how its presented.
Cstrife234 1 year ago
@Cstrife234 i see you're a true foodie connoisseur!!!!
shakaama 1 year ago
what do people have against tomatoe seeds??? theyre delicious.
ericxspringer 2 years ago
some people cannot digest tomato seeds. I'll be including seeds in my sauces. But, if I were cooking for the public I would take them out, JUST IN CASE, one person cannot digest them.
shakaama 2 years ago
is this the way to make a tomato concasse?..please reply..thanks
gangkapak 2 years ago
That was like magic getting those seeds out.
AngryTypingGuy27 2 years ago 4
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Looks disgustin without the skin.
lauwl4 2 years ago
yeah because food is all about how it looks and not how it taste.....moron
LucLeFou 2 years ago
I don't think anyone dislikes the taste of tomato skin though, it's texture. And look and texture are similarly important to the enjoyment of food for most people.
Though, I don't think you're ever serving a skinless tomato, you're turning it into a sauce, so looking ugly becomes totally irrelevant.
GoldDraconian 2 years ago
looks are still very important...
taloc00000 2 years ago
He gets rid of the peel, seed, and gel. So much of the healthy fiber and lycopene is in the garbage doing the body no good whatsoever.
verablonde 3 years ago
agreed
tinkkiou 3 years ago
Yes, but this is intended for a sauce, all that was removed does not make for a good sauce.
ttk1opc 3 years ago
He's cooking tasty, not healthy :P
DefconBravo 3 years ago 5
If you're making a Small Sauce with this, you don't want to have skin or seeds (and most of the time you strain it through cheese cloth, anyways). Your nutritional powerhouse are the things you sit into the sauce, not the sauce itself.
jluster 2 years ago
the icky part that i hate the seed never though of that easyness tast so much better
woogiepooh1995 3 years ago
He sais 10 to 12 seconds I calculated he left it in there for 40 seconds...for those very crucial 30 seconds over!
Marcus7476 3 years ago
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yeah i know what a homosexual
umarqwerty 3 years ago
You also noticed, I guess, that the water wasn't boiling when he started.
jluster 2 years ago
Best!!
robinckc 3 years ago
I love how he makes everything so much fun... A rare, but good frenchman... : )
n7cav 4 years ago
haha don't put three cubes of ice into water and call it "ice water" nono. Awesome tips.
allengownzu 4 years ago
What brand of kitchen knives do you use?
kimoisland 4 years ago
They look like Wusthof Classics
caffeinex36 4 years ago
I don't see the red square the classics have at the handle. You might be right, but they could be Wuesthof Chef (that set was only sold in Germany and Switzerland and didn't really wow anyone).
jluster 2 years ago
I am now a fan!
Thank you!
Cervallon 4 years ago
your a dope chef!!!! thanks for the demo
e15patman 4 years ago 3
Bravo!
Mitsouko9 4 years ago
this dude is good.
easydoesit 5 years ago
This is the perfect way , but those seeds are the licopene so talked about that is a must for our health.
tripleventi 5 years ago
Wonderful!
Is this knife technic popular in France ???
tristandaphnis 5 years ago
All of Chef Jean Pierre's food is incredible and he is such a wonderful teacher.
cynammon 5 years ago 3
Your videos are not only informative but entertaining.
Greatwhite75 5 years ago 3
Chef Jean-Pierre's teaching is excellent! Not only does he prepare sophisticated meals but most importantly, he teaches the hows and the whys of refine cuisine.
tine1848 5 years ago 3
excellent!!
Huba588 5 years ago