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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2014-02-12T16:36:58Z","creator":null,"currently_editing_user":null,"description":"Salty, with an intense crunch that quickly dissolves on the palate, tendon chips are great on their own but also pair deliciously with beer or a juicy burger. \n\nAs the tendons cook, their collagen turns into gelatin. By the time they are frozen and sliced, only about 10% moisture content remains. As they hit the oil at high heat, the remaining moisture quickly turns to steam and the tendons puff up to form delicately crisp cracklings.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/S2syVPPHRjyhUeHofZt5\",\"filename\":\"fried-tendon-puffs-thumb-2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":209629,\"key\":\"xztyIR5T5CsuRBoognug_fried-tendon-puffs-thumb-2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":2609,"image_id":null,"include_in_gallery":true,"last_edited_by_id":16465,"likes_count":56,"published":true,"published_at":"2014-04-08T22:55:30Z","show_only_in_course":false,"slug":"fried-tendon-puffs","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"4-5 hours","title":"Fried Tendon Puffs","transcript":null,"updated_at":"2014-04-08T23:19:22Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2014-04-08T23:05:54Z","creator":null,"currently_editing_user":{"bio":"","chef_type":"","created_at":"2014-06-04T21:41:06Z","email":"rick@chefsteps.com","events_count":4634,"facebook_user_id":null,"from_aweber":false,"google_access_token":"ya29.KgC38zxU8HkfGx8AAABXcWqYG4kt_UMUh94BJB4qErJ1coecwe8NrI5SceNh3g","google_refresh_token":"1/MkoTVbn2Odff8yWN_PFjVQwAng9wU6Fk6uRcx11-sEc","google_user_id":"107376369006073035792","id":61322,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/eIsSn1ZLTtKbGfH5vuCn\",\"filename\":\"IMG_1599 (1).JPG\",\"mimetype\":\"image/jpeg\",\"size\":265626,\"key\":\"users_uploads/fmeQacMdSAKj9RFD6G5O_IMG_1599 (1).JPG\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","level":0,"location":"","name":"Rick Wallace","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"admin","sash_id":29421,"signed_up_from":null,"slug":"rick-wallace--2","stripe_id":null,"survey_results":[{"copy":"What kind of cook are you?","search_scope":"difficulty"},{"copy":"Which culinary topics interest you the most?","search_scope":"interests","answer":""},{"copy":"What equipment do you have in your kitchen?","search_scope":"by_equipment_title","answer":""},{"copy":"Tell us more about yourself:"}],"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-10-23T00:26:34Z","viewed_activities":[],"website":""},"description":"Many people prefer to leave tartare to the professionals\u2014they'll order it in a (nice) restaurant, but won't even consider making it at home. There are some who believe it's risky to prepare raw meat, and others who think tartare is difficult or complicated to make. Then there are those home cooks who have made beef tartare before, but don't know how to up their game. Well, we're here to dispel all your tartare-themed apprehensions. You'll be making it at home in no time. All the time. \n\nFirst, we'll show you one of our favorite tartare recipes step by step. It's an extremely well-balanced, flavorful beef tartare, with interesting variations in color and texture to delight the senses. Finished with caviar (for a salty pop), and radish greens (for a tinge of bitter flavor), it's sophisticated and unique.\n \nBut if caviar and radish greens aren't your thing, we've got options. Try traditional tartare, chicken tartare (what?), salmon tartare, or beet tartare. Mix it up with new ingredients, try different garnishes, or play with interesting textures. The beauty of tartare is that it's really up to you\u2014but we'll help you get started.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/ob7kNwZQy28Wd4x5YNGw\",\"filename\":\"beef tartare_newsletter.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1470660,\"key\":\"wLVhgdOITlKgVxfo3t53_beef tartare_newsletter.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":2434,"image_id":"","include_in_gallery":true,"last_edited_by_id":42546,"likes_count":94,"published":true,"published_at":"2014-04-08T23:06:05Z","show_only_in_course":false,"slug":"beef-tartare","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"15 minutes","title":"Beef Tartare","transcript":null,"updated_at":"2014-05-08T21:26:30Z","yield":"2 servings","youtube_id":"3qXiWwIEknA"}],"yield":null,"youtube_id":"V0MLsZF6wgM","tags":[{"id":29,"name":"dinner"},{"id":158,"name":"soup"},{"id":255,"name":"meat"},{"id":278,"name":"deep fry"},{"id":283,"name":"deep fried"},{"id":423,"name":"salad"},{"id":520,"name":"snack"},{"id":551,"name":"appetizer"},{"id":552,"name":"amuse bouche"},{"id":804,"name":"crackers"},{"id":1013,"name":"crackling"},{"id":1164,"name":"crisps"},{"id":1165,"name":"cracklin"},{"id":1166,"name":"tartar"}],"equipment":[{"optional":false,"equipment":{"id":557,"product_url":null,"title":"Pressure Cooker"}},{"optional":false,"equipment":{"id":49,"product_url":"http://www.amazon.com/gp/product/B0014JM1JE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0014JM1JE&linkCode=as2&tag=delvkitc-20","title":"Deep fryer"}},{"optional":false,"equipment":{"id":271,"product_url":"http://www.amazon.com/TSM-Products-Harvest-Food-Dehydrator/dp/B002UUT4C8/ref=sr_1_sc_2?ie=UTF8&qid=1386800582&sr=8-2-spell&keywords=cabellas+dehydrator&tag=delvkitc-20","title":"Dehydrator"}}],"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":5626,"product_url":null,"slug":"tendons","sub_activity_id":null,"title":"Tendons"}}],"steps":[{"activity_id":2609,"audio_clip":null,"audio_title":null,"created_at":"2014-04-08T23:19:22Z","directions":"Place tendons in pressure cooker and cover with water.\n\nCook at full pressure for 90 minutes.","extra":null,"hide_number":null,"id":73501,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/vyxgZTP9Qh1tlJjI2tM4\",\"filename\":\"pressure-cooker.jpg\",\"mimetype\":\"image/jpeg\",\"size\":209623,\"key\":\"j5gXjxJHQ9iIhlLQQB90_pressure-cooker.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Pressure cook tendons","transcript":null,"updated_at":"2014-04-08T23:19:22Z","youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":5626,"product_url":null,"slug":"tendons","sub_activity_id":null,"title":"Tendons"}}]},{"activity_id":2609,"audio_clip":null,"audio_title":null,"created_at":"2014-04-08T23:19:22Z","directions":"Remove tendons from the water and cool in the refrigerator uncovered overnight. 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If they are too dry, they won't puff as well in the fryer.","extra":null,"hide_number":null,"id":73505,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/kfuWkA4ORLmXjLOeOBID\",\"filename\":\"dehydrate.jpg\",\"mimetype\":\"image/jpeg\",\"size\":240792,\"key\":\"yc5Vh82cTauTFqQGYEjN_dehydrate.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Dehydrate","transcript":null,"updated_at":"2014-04-08T23:19:22Z","youtube_id":null,"ingredients":[]},{"activity_id":2609,"audio_clip":null,"audio_title":null,"created_at":"2014-04-08T23:19:22Z","directions":"Fry tendon chips until they turn white and puff all over. This will take only a few seconds per crisp.","extra":null,"hide_number":null,"id":73506,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/yDAxHLfiRR2oSjAzaw85\",\"filename\":\"puffed.jpg\",\"mimetype\":\"image/jpeg\",\"size\":253290,\"key\":\"acDs2aEQL5oXL244OhzA_puffed.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Fry","transcript":null,"updated_at":"2014-04-08T23:19:22Z","youtube_id":null,"ingredients":[]},{"activity_id":2609,"audio_clip":null,"audio_title":null,"created_at":"2014-04-08T23:19:22Z","directions":"Combine ingredients and dry blend in a spice grinder or blender. Dust tendon puffs with seasoning salt using a fine mesh sieve.\n\nIf not consuming right away, reserve in an air-tight container with silica packets.\n\nIf the tendons absorb moisture over time and become chewy, simply place them in a [f 375] oven for a few minutes to evaporate the moisture. When you take them out of the oven they will seem soft, but after just a few minutes they will crisp back up.","extra":null,"hide_number":null,"id":73507,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/Eiy83RTrKa2o3QFhI8Xw\",\"filename\":\"season.jpg\",\"mimetype\":\"image/jpeg\",\"size\":189450,\"key\":\"pueautLLRES3J6m4vXzz_season.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Season","transcript":null,"updated_at":"2014-04-08T23:19:22Z","youtube_id":null,"ingredients":[{"display_quantity":"20","note":null,"quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"5","note":null,"quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":684,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_c_0_12?url=search-alias%3Dgrocery&field-keywords=monosodium+glutamate&sprefix=monosodium+g%2Chpc%2C202&rh=n%3A16310101%2Ck%3Amonosodium+glutamate&tag=delvkitc-20","slug":"msg","sub_activity_id":null,"title":"MSG"}}]},{"activity_id":2609,"audio_clip":null,"audio_title":null,"created_at":"2014-04-08T23:19:22Z","directions":"Wait: Don't dump that cooking liquid. Once you\u2019ve fried and removed your crisps, you can use it to create a [link http://www.chefsteps.com/ingredients/gelatin sheet of gelatin] for forming foams and such. To do that, reduce the liquid until it's thick and tacky, then pour onto a Silpat and dehydrate to 10% moisture content. (Flipping the sheet over while it's drying will speed up the process). You can even break the gelatin into pieces and fry up a new batch of crispy chips.","extra":null,"hide_number":true,"id":73508,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Bonus: Create Your Own Gelatin Sheet","transcript":null,"updated_at":"2014-04-08T23:19:22Z","youtube_id":null,"ingredients":[]}]}