See concassé in All languages combined, or Wiktionary
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"name": "bor"
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"etymology_text": "From French concassé (“diced; ground; reduced to small(er) pieces”).",
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"ref": "1999, The Gardeners' Community Cookbook, Workman Publishing, →ISBN, page 74:",
"text": "Spoon the concassé over the arugula, leaving a bit of green showing around the edge. Set aside.",
"type": "quote"
},
{
"ref": "2006, Anne C. Chappell, The All-New Complete Cooking Light Cookboook: The Ultimate Guide from America's #1 Food Magazine, page 168:",
"text": "This is a great make - ahead dessert because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours. Basil adds an interesting, fresh flavor to the concassé.",
"type": "quote"
},
{
"ref": "2007, Anne Willan, The Country Cooking of France, Chronicle Books, →ISBN, page 260:",
"text": "[…] Leave the oven on. Meanwhile, make the concassé. Put the tomatoes, garlic, bouquet garni, salt, and pepper in a saucepan. Cover and cook […]",
"type": "quote"
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{
"ref": "2013, Mimi Spencer, Sarah Schenker, Michael Mosley, The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy, Simon and Schuster, →ISBN, page 35:",
"text": "This is another showstopper, a real “come-over-to-my-place” breakfast or brunch, which means you can follow your fast without anyone else knowing about it. Make plenty of the concassé—you can double or even triple the recipe—and use it […]",
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"Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces."
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"(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces."
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"ref": "2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2 - S/NVQ, Cengage Learning EMEA, →ISBN:",
"text": "Blanch, refresh, peel and concassé the tomatoes. Blanch the peas in boiling salted water and refresh quickly in iced water. […]",
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"To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin."
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"(cooking) To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin."
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"name": "bor"
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"text": "Spoon the concassé over the arugula, leaving a bit of green showing around the edge. Set aside.",
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},
{
"ref": "2006, Anne C. Chappell, The All-New Complete Cooking Light Cookboook: The Ultimate Guide from America's #1 Food Magazine, page 168:",
"text": "This is a great make - ahead dessert because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours. Basil adds an interesting, fresh flavor to the concassé.",
"type": "quote"
},
{
"ref": "2007, Anne Willan, The Country Cooking of France, Chronicle Books, →ISBN, page 260:",
"text": "[…] Leave the oven on. Meanwhile, make the concassé. Put the tomatoes, garlic, bouquet garni, salt, and pepper in a saucepan. Cover and cook […]",
"type": "quote"
},
{
"ref": "2013, Mimi Spencer, Sarah Schenker, Michael Mosley, The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy, Simon and Schuster, →ISBN, page 35:",
"text": "This is another showstopper, a real “come-over-to-my-place” breakfast or brunch, which means you can follow your fast without anyone else knowing about it. Make plenty of the concassé—you can double or even triple the recipe—and use it […]",
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],
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"(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces."
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"ref": "2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2 - S/NVQ, Cengage Learning EMEA, →ISBN:",
"text": "Blanch, refresh, peel and concassé the tomatoes. Blanch the peas in boiling salted water and refresh quickly in iced water. […]",
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],
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"(cooking) To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin."
],
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Download raw JSONL data for concassé meaning in English (4.8kB)
This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2024-12-21 from the enwiktionary dump dated 2024-12-04 using wiktextract (d8cb2f3 and 4e554ae). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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