Beef Tartare | Think & Cook like a Michelin Star Chef
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- Опубликовано: 29 сен 2024
- Today, Michelin Star Chef Walter Trupp is teaching you how to make the best Steak Tartare!
Avoiding fatty, dry, and aged meats is key, and throughout this video you'll learn all the dos, dont's, and ideals, to get you the perfect Beef Steak Tartare for your next dinner party, picnic, or lunch.
If you want to learn more about how to cook with Beef, or if you are interested in improving your general kitchen and cooking skills, be sure to check out our online cooking courses today at - cookwithtruppo...
After eating Steak Tartar for 50 years, I now always serve it with finely chopped Pickled Ginger (The one served with Sushi). It adds an amazing flavor to the finished dish.
Hey 😉sounds interesting and will give it try next time
Have a nice day
Delicious.
Thank you 😊
Ok Walter your challenging me here. So raw beef? Ok I know when starting from a solid piece of meat, not ground, it should be free from things like salmonella or E - coli. And when I was young I preferred very rare steak vs medium rare nowadays. But this is going to be a challenge I think. But I tell you what I'll give this a try next week because I believe in you and I want to extend my food tastes and knowledge. What do you suggest I pair it with as a side dish? 😋👍
Hi Victor
Hope your day is going well and thank you for your comment
Do t stress yourself about salmonella or E-coli too much as it’s generally just in chicken ( because of the way we farm them) but think about it if you eat a steak medium rare you hover around 52 degrees Celsius and salmonella needs at least 70 degrees Celsius plus to get eliminated
So meats of other land animals are generally save to eat raw ( think about most pork small goods which are basically raw and fermented etc )
So yes it’s like a rare steak that was never seared
What’s best with it?
Crunchy bread or French fries or any firm if crisp potatoes
Give it a try I think you might like it
Have a lovely weekend and all the best 😉😎
@@WalterTruppTheChefsTable Hey,I'm in your hands on this one. I'm not really worried about trying this. I know e coli is a problem with ground beef. But not unground beef so much. So it will be a interesting meal. Say I backed out of renting the foodtrailer but still looking at doing a booth setup with pop up canopy until I can get a trailer of my own. The health department is beginning to ease up and actually beginning to help. It's pushing things back a few weeks but I still expect to open up in May at the farmers market. To many projects with to little time. I'm sure you understand. Plus I have 8 fruit trees to plant, some raised beds to build and seed. Yuppers, the list just goes on and on. Anyway, have a great day 🌤 😀.
Hi Victor
Well at least it seem that all your issues are coming by choice and are of a positive nature 😉 so I think you should enjoy your food journey and spend some time on relaxation and reflection that you are on the way doing what you enjoy
Often the journey there is more exiting than anything 😁
@@WalterTruppTheChefsTable I have a question for you. How would you describe the scent and taste of Truffle. I picked up some Truffle oil yesterday and I wasn't all that impressed with it. Don't worry I'm not cooking with it. It's for training my dog for Truffle hunting when I get it. But again I wasn't impressed by the smell. Just wondering. 🤔🐶🧆
Hey Victor
There are lots of different truffles but mainly you either have the black perigord ( French) the white alba ( only found in north of Italy or the norica truffle ( the one that’s black outside and milk coffee colored brown inside
Truffle oil on the other hand is always made from synthetic as truffles ( for whatever reason) do not release their flavor into oil
So whatever you bought will not be made synthetically…….
Anyway you probably have to get the real stuff that grows in your area and train the dog on that .