Explore the realm of raw meat confidently with these curated recipes from chefs and the Food & Wine Test Kitchen.
In the art of culinary creation, few dishes evoke the primal essence as profoundly as tartare, yet few can be as intricate to master. Tammie Teclemariam aptly captures this sentiment in our detailed guide to crafting steak tartare. “It’s scrappy; it’s resourceful; it’s a whole lot more than the sum of its parts,” remarks 2018 F&W Best New Chef Kate Williams of Lady of the House in Detroit. Ensuring the quality of the meat is paramount when serving it raw, coupled with the necessity of thorough chilling before slicing, guaranteeing firmness for dicing. Additionally, raw foods demand bolder seasoning, surpassing that required for warm or hot dishes. Below, you’ll find an array of tartare recipes, spanning from beef to seafood, and even avocado and beet variations.
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