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/ck/ - Food & Cooking

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File: 352 KB, 2048x1536, tartare.jpg [View same] [iqdb] [saucenao] [google]
18998606 No.18998606 [Reply] [Original]

First time making Steak Tartare.

>> No.18998610

How was it? What cut of meat did you use? Is this traditionally made with a knife?

I want to try it one day.

>> No.18998622

>>18998610
I bought cow shoulder from a local farmer, was too lazy to actually cut it, so I had it minced. Might try cutting it next time.

It was surprisingly good. Literally melts in your mouth, pickles and onion are good addition too. I would highly recommend everyone to try it, unless you have shit sanitary conditions in your country.

>> No.18998631

>>18998606
Looks nice anon, good meat. But ur veggies are not finely chopped enough for it all to mix well. Capers missing and bread not toasted. 7/10

>> No.18998640

>>18998606
id suggest leaving the meat a bit chunkier and as that other anon mentioned chopping the vegetables finer and mixing them up with the meat
good job though, tartare is very comforting and healthy too

>> No.18998661
File: 49 KB, 529x350, BeefTarTar with quail eggs.jpg [View same] [iqdb] [saucenao] [google]
18998661

Didn't think anyone ate this anymore

>> No.18998673

>>18998606
Too many onions and cucks. Also add olives and capers.

>> No.18998685

>>18998631
Agree about the bread, but Steak tartare is usually served with the veggies on the side, as OP did. Also capers are gross.

>> No.18998691

>>18998606
All you need is a glass of good red wine, say a Cab, and you're set for a comfy evening

>> No.18998966

>>18998606
Where's the tartare sauce?

>> No.18999200

>>18998966
I'm racist towards sauces. I think majority of them kill the actual taste of food.

>> No.18999287

>>18998606
Does not look good at all.

>> No.18999291

>>18998685
Yes he served it correctly but step one when you eat is to mix

>> No.18999298

>>18998966
Steak tartare isn't supposed to be eaten with tartar sauce.

>> No.18999300

for at home tartare, looks quite good
i'd suggest lightly freezing the meat and using a very sharp knife so you can get small, uniform cubes, and try to keep your onions(i like shallots or red onion) and pickled stuff about 1/2 the size of the beef.
some other nice additions are meaty olives like castelveltrano or cerignola, a healthy amount of chopped parsley, and optionally something lightly spicy on the side
flaky salt is also very nice to have for textural contrast

>> No.18999309

The heat of the meat cooks the egg

>> No.18999350

>>18998966
It's there? The garnishes are the same as tartare sauce, just deconstructed.

>> No.18999354

>>18999298
I'm gonna need a source for that claim.

>> No.18999359

>>18998661
I recently had it, it's great if you like carpaccio.
I did get massive shits from it but I blame that on crohns

>> No.18999478
File: 252 KB, 1600x1420, 2E9E4888-86AF-456E-9421-1CF67A48AF7A.jpg [View same] [iqdb] [saucenao] [google]
18999478

>>18999350
Oh what are you one of then libtard types with your candy ass "deconstructions"?

>> No.18999516

“Making” a hunk of raw meat and a raw egg lmao

Fucking frogs I swear

>> No.18999604

>>18998661
i eat it like once a week

>> No.18999716

enjoy your prion disease

>> No.18999734

>>18999716
Heat doesn’t kill prions lmao

>> No.18999742

>>18999354
Source: You're a fucking cooklet retard. Hope this helps.

>> No.19000166
File: 286 KB, 582x621, perfect day song.png [View same] [iqdb] [saucenao] [google]
19000166

>>18999734
>>18999716
>>18999516