How To Seed And Dice A Tomato
Diced and seeded tomatoes are a great accompaniment to pastas and sautéd vegetable medleys. They can even be used as a garnish.
To seed the tomato, start by slicing it into quarters as shown below.
Lay each quarter skin side down, and run your knife between the seeds and flesh of the tomato. Continue running your knife in one singular slicing movement, removing flesh from seed. Lay the tomato skin side down and cut into strips (or julienne). Take your julienne strips, place them side by side, and cut them into uniform dice.
|This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.|
In this video, I demonstrate a super simple tomato sauce that goes great with spaghetti or pasta. Because this tomato sauce is never cooked (only quickly heated right before serving), it maintains a bright color and fresh flavor.
Simple Spaghetti - In this video, I demonstrate how to use this exact sauce for a simple spaghetti dish.
Tomato Concasse - In the above video, I make the tomato sauce using canned, whole plum tomatoes. If tomatoes are in season, you can blanch and peel as shown in the tomato concasse video, and then use them to make the sauce demonstrated in this post.
Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?
That's right, heirloom tomatoes peak in August and September, and because most of the US had such a mild winter, the season promises to deliver a bumper crop.
Although there are many things you can do with an heirloom tomato, a simple caprese salad is hard to beat, especially when accompanied with a good hunk of bread and glass of chianti classico (hint: the real stuff never comes in a wicker basket!).
This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.
Sauce vierge is one of my all time favorite sauces. The word "vierge" is French for "virgin," meaning that the ingredients in a vierge are not cooked. This is the sauce that we use for our heirloom tomato caprese, which I will demonstrate in an upcoming video.
- Understanding Emulsifications - Video
- Sauce Vierge Recipe
- Stabilized Beurre Blanc Using Xanthan Gum
- Heirloom Tomato Caprese - The Completed Dish Video
|This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.|
We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.
We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.
- How To Portion Halibut (Video)
- How To Pan Roast A Piece Of Fish (Video)
- How To Make A Beurre Blanc Sauce (Video)
- Stella's White Bread (Recipe)
- SCS 6| Sauteing, Searing and Pan Roasting (Audio Lecture)
- Stella's All Purpose Pickling Liquid (Recipe)
- How To Julienne An Onion (Video)
- How To Finely Mince Red Onion (Video)
|This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.|
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In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.
Links For This Episode
For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.