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Old 22.01.2010, 09:48
economisto
 
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steak tartar - what's in it?

besides Beef of course... it has a wonderful flavour and I want to find out if it's just herbs and spices or is there any sugar or something like that. I tried it in Movenpick at it was incredible.
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Old 22.01.2010, 09:52
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Re: steak tartar - what's in it?

NB: steak tartare

http://www.foodnetwork.com/recipes/e...ipe/index.html
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Old 22.01.2010, 09:53
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Re: steak tartar - what's in it?

Ground beef, 1 egg yolk, Worcestershire sauce, tabasco, mustard, salt, maybe a spritz of ketchup, dash of cognac or whisky,some like finely chopped shallots and/or capers
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Old 22.01.2010, 09:55
economisto
 
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Re: steak tartar - what's in it?

Thanks - I ask because it tasted a little sweet - almost as if they'd put juice in or something. Thanks!!
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Ground beef, 1 egg yolk, Worcestershire sauce, tabasco, mustard, salt, maybe a spritz of ketchup, dash of cognac or whisky,some like finely chopped shallots and/or capers
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Old 22.01.2010, 09:55
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Re: steak tartar - what's in it?

Stop it! You're making me hungry. Steak tartare is one of my favourites.
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  #6  
Old 22.01.2010, 10:01
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Re: steak tartar - what's in it?

Seriously though - I'd never tried it before because of the whole raw meat and raw egg thing, but it's absolutely amazing! I bought some last night from Jelmoli butcher counter and I'm planning on having it for lunch. I'll let you know how it is.

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Stop it! You're making me hungry. Steak tartare is one of my favourites.
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Old 22.01.2010, 10:02
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Re: steak tartar - what's in it?

Whisky has the edge. Try Horse Tartare, it's also very good. Great with a bloody mary...

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Old 22.01.2010, 10:05
economisto
 
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Re: steak tartar - what's in it?

The one in Movenpick I had was served with pesto, olives and red onion. Sort of Genovese style. Any more tips/serving suggestions. I'll try the whiskey. Also, is this a typically Swiss food?
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Old 22.01.2010, 10:09
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Re: steak tartar - what's in it?

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The one in Movenpick I had was served with pesto, olives and red onion. Sort of Genovese style. Any more tips/serving suggestions. I'll try the whiskey. Also, is this a typically Swiss food?
I think its French. Has to be French. I like it too but it always makes me think I'm eating an alive animal.
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Old 22.01.2010, 10:19
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Re: steak tartar - what's in it?

Steak Tartare in Zürich always seems to be too tomatoey. It's often hard to taste anything else.
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Old 22.01.2010, 10:22
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Re: steak tartar - what's in it?

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Steak Tartare in Zürich always seems to be too tomatoey. It's often hard to taste anything else.
Agreed. If they replaced the tamato puree with more pepper and spices, it would be much better.
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Old 22.01.2010, 10:30
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Re: steak tartar - what's in it?

yuck...........
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Old 22.01.2010, 10:47
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Re: steak tartar - what's in it?

Every Chef tries to put his little "touch" on it. The one I work with now adds Pepper Vodka to it. The one I worked for in Pouilly Fuisse would overdoes it with Tobasco sauce. Seak Tartar is french in origin. There are all sorts of variations on the original. If it's Movenpick you like, then that recipe is what you should try to get. I am quite sure if you ask them how they made theirs, they will tell you. If you want the classic recipe I can give it to you. Just remember, and I am sure you know this, please use the freshest ingrediants, and keep the utensils you will use in the fridge, to keep them cold, before you prep the tartar.
Also, it is recommended not to get raw ground meat from your butcher. It is better to get the meat and hash it up at home yourself. The butcher will never clean the grinder, even if it is a cooled unit, after each grinding. That means you will have a variety of trace meats, killed at a variety of times, some that won't always be best for raw consumption, mixed in with your's. Unless your butcher has Tartar meat he cuts, just for this purpose, and is sold for this, meaning he probably ground this meat first.
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Old 22.01.2010, 10:56
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Re: steak tartar - what's in it?

Thanks. Firstly, how do I hash it myself - do I need a grinder? The tartare seems to be very finely minced. I'm looking for a recipe with no tomato in it.

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Every Chef tries to put his little "touch" on it. The one I work with now adds Pepper Vodka to it. The one I worked for in Pouilly Fuisse would overdoes it with Tobasco sauce. Seak Tartar is french in origin. There are all sorts of variations on the original. If it's Movenpick you like, then that recipe is what you should try to get. I am quite sure if you ask them how they made theirs, they will tell you. If you want the classic recipe I can give it to you. Just remember, and I am sure you know this, please use the freshest ingrediants, and keep the utensils you will use in the fridge, to keep them cold, before you prep the tartar.
Also, it is recommended not to get raw ground meat from your butcher. It is better to get the meat and hash it up at home yourself. The butcher will never clean the grinder, even if it is a cooled unit, after each grinding. That means you will have a variety of trace meats, killed at a variety of times, some that won't always be best for raw consumption, mixed in with your's. Unless your butcher has Tartar meat he cuts, just for this purpose, and is sold for this, meaning he probably ground this meat first.
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Old 22.01.2010, 10:58
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Re: steak tartar - what's in it?

Our favourite little French restaurant serves it sometimes and the always proudly point out that it has been chopped, with knife, not ground. Guess that is the superior way then (no idea if there is a taste difference, I don't eat meat)
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Old 22.01.2010, 11:05
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Re: steak tartar - what's in it?

The Real Steak Tartare is French. It has been *invented* by the writer Jules Vernes (first mentioned in his book *Michel Strogoff* as he was very precise in his stories.

Now if you haven't read Jules Vernes books, you've been missing something...
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Old 22.01.2010, 11:05
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Re: steak tartar - what's in it?

Well both methods work. I worked in France for years before I moved here. Some will have the grinders, and some with mince it with a knife. It's more practical to do it with a knife when you are not doing it do often. But if you have a Kitchen Aid mixer with the grinder attachment, I would go for it. But again, make sure the grinder parts haven't any pieces of anything from past grindings left inside. I'll post a recipe soon. It sounds vile that anyone would ever use tomato paste in it. Not just for the obvious reason, but it's raw so you can taste the meat itself. Tomato paste will mask the flavor so it will taste like a Bolognaise, and if you wanted a bolognaise, I suppose you would be having spagetti with it as well.
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Old 22.01.2010, 11:08
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Re: steak tartar - what's in it?

Also, if you are concerned on using a knife on your cutting board, or if your board has been fairly used, in the case of raw meat, and what bateria may be living in the grooves, there is a quick and safe way to sanitize your board. Just take, preferrably for coloration purposes, some clear(er) vinegar such as alcohol vinegar, or lemon juice, pour it over the board, and rinse off with some water in the sink, let it dry, and now you have annialated 99% of the bacteria in the grooves. It's probably more like 100%, but...
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Old 22.01.2010, 11:14
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Re: steak tartar - what's in it?

Tried it once, sent it back, wasn't even cooked when I got it.


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Old 22.01.2010, 11:24
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report: Jelmoli tartare eaten :-)

It was good - I had it with green tabasco, red onions and olives. Much plainer than Movenpick - only slightly flavoured.
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