Does anyone know if carpaccio is really raw, or that it has been treated in any way?
And raw meat in general, is that really raw or no? I read something here about it being denatured or something, I'm not sure if that's the word.
carpaccio; is it really raw?
-
Annieke
- Posts: 20
- https://cutt.ly/meble-kuchenne-wroclaw
- Joined: Fri 25 Jan 2008 22:00
- Location: The Netherlands
Im in the middle of a thon carpaccio and i had to tell you just how good it is.
I read on the forums that in europe they dont irradiate meats so it must be ok.
The only problem could be the rapeseed oil, salt and spices.
Rapeseed oil is not 100% wai i guess.
Other than that its raw protein and raw oil so if somebody's not sensible to salt and spices it could be a great replacement for sashimi when not available.
PS. i didnt started a new thread, that way we have one thread about carpaccio 101.
I read on the forums that in europe they dont irradiate meats so it must be ok.
The only problem could be the rapeseed oil, salt and spices.
Rapeseed oil is not 100% wai i guess.
Other than that its raw protein and raw oil so if somebody's not sensible to salt and spices it could be a great replacement for sashimi when not available.
PS. i didnt started a new thread, that way we have one thread about carpaccio 101.
Most of the time, ordering from a menu, the very outside of the beef is seared and peppered/salted, much like tuna tataki. Also often served with greens, capers and shaved Parmesan.
That said... the tastiest way to go is to buy your own tenderloin (conventional/natural/grass-fed or what have you), freeze partially, and slice very thinly. That way there's no salt, no cooking, perhaps just a drizzle of olive oil. Usually there's plenty of meat left over in order to experiment with tartare as well.
Every now and then, I get a strong craving for raw meat, or meat in general. The fattier, the better. Can't explain it.
That said... the tastiest way to go is to buy your own tenderloin (conventional/natural/grass-fed or what have you), freeze partially, and slice very thinly. That way there's no salt, no cooking, perhaps just a drizzle of olive oil. Usually there's plenty of meat left over in order to experiment with tartare as well.
Every now and then, I get a strong craving for raw meat, or meat in general. The fattier, the better. Can't explain it.
Yes, but i keep hearing from butchers that they do...Ducky wrote: I read on the forums that in europe they dont irradiate meats
Also, when i taste raw beef, it almost always has that somewhat saur aftertaste. It clearly doesnt taste 'raw'. And when i do encounter a good piece of raw beef, the difference is very obvious, in the 'aftertaste'