Articles related to steak tartare
Orange Steak Tartare Recipe - Tartara All'Arancia - Italian Food
Though steak tartare is often associated with the French, it is also quite popular in Italy, where people often make it not with egg yolk, which poses a risk of ...
Chopped Raw Beef Recipe - Carne Cruda, or All'Albese - Italian Food
Chopped beef, or Carne Cruda: In other parts of the world finely minced raw beef is called steak tartare, and they crack an egg into it. In Piemonte they don't, ...
The Trattoria alla Palma's Steak Tartare: Begin Chopping - Italian Food
It is much better to chop than to grind the meat for steak tartare.
Polish Steak Tartare (Befsztyk Tatarski) Recipe
This recipe for Polish steak tartare or befsztyk tatarski is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Krakow.
Yuk Hwe (Korean Beef Tartare) - About Korean Food
The easy, pretty, and delicious recipe for yuk hwe, also spelled in English as yukhoe, yukhae, yukke, or just Korean beef tartare.
Calories in Steak Tartare | Nutrition and Health Facts
Want to learn how to make Steak tartare? Get the best easy recipes for Steak tartare from Calorie Count.
The Trattoria alla Palma's Steak Tartare: Garnishing the Tartara
Steak Tartare benefits amazingly from garnishes, and well rinsed pickled capers are among the most popular. At the Trattoria alla Palma they also garnish with ...
The Trattoria alla Palma's Steak Tartare: Salt the Meat - Italian Food
Once the meat is finely chopped, you will want to salt it. At the Trattoria alla Palma they use fine sea salt, and go by eye. I would say add a teaspoon, mix, and ...
The Trattoria alla Palma's Steak Tartare: Work in Some Olive Oil
Steak tartare requires some moisture or it will be unpleasantly dry. Some use egg yolk, but Italians tend to use olive oil, which I think a healthier alternative -- it's ...
The Trattoria alla Palma's Steak Tartare - Italian Food - About.com
steak tartare in English, is finely chopped deftly seasoned raw beef, and though it is often associated with French bistros (in the 1921 edition of his Le Guide ...