well done chef...what a brilliant nuance of your unique approach. I love a classic, but this I will absolutely try. Szechuan pepper is an inspired idea, along with the quick sear. thank you.
My only (minor!) gripe with this recipe is that I'd definitely want the carpaccio to come to room temp before serving/consuming to insure the best flavor and texture. He didn't specify whether or not he allowed the beef to come to room temp, so I had to put in my two cents......
That’s the whole point lol The interior of beef is safe to eat. The only real risk is surface bacteria, which he took care of by searing (and even then, it’s not that big of a deal;, people make carpaccio and tartare all the time without searing). It’s store-bought ground beef you have to be careful with. That’s because when grinding the meat at an industrial scale, all the surface bacteria gets mixed into the interior meat (as well as stays on the machinery itself during the process and contaminates a large volume of meat) at a large scale, which is what increases the risk of illness.
These are the kinds of videos we need. Not 10 min long epics. Nice, straightforward, and perfect. Thanks!
Very good. Thank you!
well done chef...what a brilliant nuance of your unique approach. I love a classic, but this I will absolutely try. Szechuan pepper is an inspired idea, along with the quick sear. thank you.
Good chefii 🙏
My only (minor!) gripe with this recipe is that I'd definitely want the carpaccio to come to room temp before serving/consuming to insure the best flavor and texture. He didn't specify whether or not he allowed the beef to come to room temp, so I had to put in my two cents......
Ok
perfect
looks the best video, will copy this
Beautiful.
Super genau das habe ich gesucht
Que tipos de secos le puso chef
Hi sorry what is the kind of beef?
For how long can you keep it in the fridge?
I recommend consuming it at least between 24 and 36 hours. After all, we are talking about raw meat here.
isn't it raw?
That's entirely what carpaccio is
Beef is like tuna tho. No big risk as long it stay fresh.
That’s the whole point lol
The interior of beef is safe to eat. The only real risk is surface bacteria, which he took care of by searing (and even then, it’s not that big of a deal;, people make carpaccio and tartare all the time without searing).
It’s store-bought ground beef you have to be careful with. That’s because when grinding the meat at an industrial scale, all the surface bacteria gets mixed into the interior meat (as well as stays on the machinery itself during the process and contaminates a large volume of meat) at a large scale, which is what increases the risk of illness.