Quote:
Originally Posted by piperclassique
A food processor? A FOOD PROCESSOR? Words fail me. Steak tartare is CUT. With a knife. Not mashed into oblivion by a machine. Show some respect for food, please. Adding brandy? Or vinegar? Eek. A few capers, a little onion, and a drop of Tabasco at the table and to the diners taste is all it needs. An egg yolk if you wish, certainly.
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I thought the same way until I was turned on to the freezing thing. I really do like that texture better than what I can do with a knife.
I don't use brandy or vinegar for myself, but I experimented with them specifically for someone that was worried about food poisoning. I found that the added flavors are inoffensive and go well with the meat.
I like it with or without the egg, but the egg tends to give me heartburn later. My personal mix-ins are fresh garlic, ginger and toasted sesame oil, which together remind me of bulgogi.