Go to the Recipe: Steak Tartare
could you please list the gourmet scissors grant uses?
I HAVE to make steak tar tar now, probably the perfect late night snack!
I am a bit confused so you guys dont cook the meat you eat it raw right and is it safe to eat?
Madison Valley, Montana antelope backstrap, gherkins, citrus, really, really good olive oil, a touch of ripe jalepeno, shallots, Malden and a bit of upland cress.
I think it is to make the beef easier to cut to the appropriate size but I might be wrong I'm not a chef !
What is the knife used in this video? It seems to have a black / etched blade...
As a home cook I'm left overwhelmed and can't wait to begin working with this bit by bit. Thanks!!
@Dynn, What do you think so far?
It seems like the link Chris posted did not translate well into the new commenting system(disqus shortens links
I'm guessing he was trying to link to http://en.wikipedia.org/wiki/Anisakis
testing new comment system
One food infographic to rule them all.
Doesn't salmon sold in the U.S. have to be frozen first? I recall reading that it was a USDA thing, or something, but now I can't seem to find the info and I feel kinda dolty.
Me too. Didn't expect them to do the chicken one though!
this looks beautiful! The video makes it look awesome too.
Fantastic guys. One question. With the beef being put in the freezer again, is that also to kill off bacteria?
Outstandig as ever!
This is one of those recipes i have been waiting for Chefsteps to tackle. Amazing work as usual!
- originally posted by Jason
The information provided here is incredible. You guys should have charged me for this. Seriously, genius.
This is awesome! I love how these recipes are going into more and more detail. It's really starting to show online classes can be a powerful learning tool!
With salmon, you are worried about anisakid nematodes, which can get into wild and farm-raised (although less likely in farm raised). Human's are not actually a viable host for these worms, but they will make you very unhappy. The only way to eliminate this risk is to use salmon that has been frozen for seven days (or deep frozen to below -35 °C for about a day). More info here: http://en.wikipedia.org/wiki/A...
OMG you guys. This is just gorgeous. I love tartare - I had it for dinner yesterday, in fact. I make it with Tuna often - garnished with just a touch of sesame oil and a hit of Yuzu…yum! Thanks for all the little hints, etc. I especially like the avocado puree.
are you using wild or farm-raised salmon? can you comment on tapeworm and other parasites? I am generally not worried about food born illness from raw ingredients. I'd happily eat raw beef, raw chicken, and raw farm-raised salmon or other fish not prone to parasites. But raw wild salmon without freezing is asking for trouble. I've met many recreational fishermen who tried their catch raw and ended up with tapeworm. nothing deadly, just not pleasant. If you have some stats on this, please let me know. Maybe I don't have a serious ground for worry.
you guys should check out chef peter Gilmore (owner and head chef) of quay restaurant in Sydney Australia. his plating styles are very similar to this. his concept of food is amazing. nature on a plate
I know what I'll be doing this weekend, really nice work guys.
Jesus. This is incredible. Left me speechless. The depth and detail to all of this is amazing. Tuesday may be my favorite day if this keeps up.
