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Want more amazing sous vide recipes?

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{"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":null,"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}","forks":[],"id":2434,"image_id":"","include_in_gallery":true,"last_edited_by_id":791,"likes_count":180,"published":true,"published_at":"2014-04-08T23:06:05Z","short_description":"","show_only_in_course":false,"slug":"steak-tartare--2","source_activity_id":null,"source_type":0,"summary_tweet":"","timing":"15 minutes","title":"Steak Tartare","transcript":null,"updated_at":"2015-07-08T17:47:39Z","upload_count":4,"used_in":[],"vimeo_id":"108269896","yield":"2 servings","youtube_id":"3qXiWwIEknA","tags":[{"id":1166,"name":"tartar","taggings_count":8},{"id":29,"name":"dinner","taggings_count":216},{"id":255,"name":"meat","taggings_count":63},{"id":358,"name":"raw","taggings_count":32},{"id":481,"name":"no special equipment","taggings_count":76},{"id":482,"name":"no Modernist ingredients","taggings_count":112},{"id":520,"name":"snack","taggings_count":70},{"id":551,"name":"appetizer","taggings_count":106},{"id":30,"name":"classic","taggings_count":7},{"id":280,"name":"beef","taggings_count":56},{"id":295,"name":"caviar","taggings_count":7},{"id":584,"name":"roe","taggings_count":4},{"id":937,"name":"Kewpie mayonnaise","taggings_count":2},{"id":1007,"name":"tartare","taggings_count":6},{"id":1008,"name":"diced","taggings_count":1},{"id":1009,"name":"radish","taggings_count":2},{"id":1010,"name":"mayo","taggings_count":3},{"id":1011,"name":"paddle fish roe","taggings_count":1},{"id":1012,"name":"tendon","taggings_count":1},{"id":1013,"name":"crackling","taggings_count":2},{"id":33,"name":"sous vide","taggings_count":207}],"equipment":[],"ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4943,"product_url":null,"slug":null,"sub_activity_id":2609,"title":"Fried Tendon Puffs"}},{"display_quantity":"80","note":"eye of round or other","quantity":"80.0","unit":"g","ingredient":{"for_sale":false,"id":4526,"product_url":null,"slug":"beef","sub_activity_id":null,"title":"Beef"}},{"display_quantity":"","note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1742,"product_url":null,"slug":"radish","sub_activity_id":null,"title":"Radish"}},{"display_quantity":"4","note":null,"quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2400,"product_url":null,"slug":"shallots","sub_activity_id":null,"title":"Shallots"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":4662,"product_url":null,"slug":"radish-sprouts","sub_activity_id":null,"title":"Radish sprouts"}},{"display_quantity":"5","note":null,"quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":3082,"product_url":null,"slug":"olive-oil","sub_activity_id":null,"title":"Olive oil"}},{"display_quantity":"0.05","note":"finely ground","quantity":"0.05","unit":"g","ingredient":{"for_sale":false,"id":1270,"product_url":"http://www.amazon.com/gp/product/B000QF7KK2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QF7KK2&linkCode=as2&tag=delvkitc-20","slug":"black-pepper","sub_activity_id":null,"title":"Black pepper"}},{"display_quantity":"1","note":null,"quantity":"1.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"4","note":null,"quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2566,"product_url":null,"slug":"lemon-juice","sub_activity_id":null,"title":"Lemon juice"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":711,"product_url":null,"slug":"chefsteps-mayo-no-4","sub_activity_id":286,"title":"Japanese (Kewpie-Style) Mayo"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":4652,"product_url":"","slug":"paddle-fish-roe","sub_activity_id":null,"title":"Paddle fish roe"}}],"steps":[{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"These will serve as a crispy garnish for your beef tartare. If you prefer [link http://www.chefsteps.com/activities/baguette-crisps baguette crisps], chips, or another garnish, prepare those instead.","extra":null,"hide_number":null,"id":89590,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/NGdqjQByTAW0DQXtIr08\",\"filename\":\"Screen Shot 2014-03-05 at 4.33.08 PM.png\",\"mimetype\":\"image/png\",\"size\":1534147,\"key\":\"9gkkWYZVQgyk1Rng3rIu_Screen Shot 2014-03-05 at 4.33.08 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388577,"subrecipe_title":null,"title":"Prepare [link http://www.chefsteps.com/activities/fried-tendon-puffs-br Fried Tendon Puffs]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"V0MLsZF6wgM","ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4943,"product_url":null,"slug":null,"sub_activity_id":2609,"title":"Fried Tendon Puffs"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"If you don't feel like making mayonnaise from scratch, use any good packaged mayo.","extra":null,"hide_number":null,"id":89591,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388578,"subrecipe_title":null,"title":"Prepare [link http://www.chefsteps.com/activities/chefsteps-mayo-no-4 ChefSteps Mayo No. 4]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"mzhkTFNTslo","ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"Place beef in the freezer to firm slightly. The meat will chill from the outside-in. You want the surface to be frozen, and the inside chilled (but not frozen). This should take about 30 minutes to two hours, depending on your freezer settings.","extra":null,"hide_number":null,"id":89592,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/PHt5dqalT8i2IYhhTHHd\",\"filename\":\"Screen Shot 2014-03-05 at 4.37.53 PM.png\",\"mimetype\":\"image/png\",\"size\":819667,\"key\":\"yLAaAbtUSrqqEd48lwOk_Screen Shot 2014-03-05 at 4.37.53 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388579,"subrecipe_title":null,"title":"Chill beef in the freezer","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"80","note":"eye of round or other","quantity":"80.0","unit":"g","ingredient":{"for_sale":false,"id":4526,"product_url":null,"slug":"beef","sub_activity_id":null,"title":"Beef"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":null,"extra":null,"hide_number":true,"id":89593,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{"aside_position":"left"},"step_order":8388580,"subrecipe_title":null,"title":"Making raw beef safer","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"A20af-l5hg0","ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"Slice radishes as thin as possible (we use a mandoline). Reserve in ice water.","extra":null,"hide_number":null,"id":89594,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/AVFz8nxOQdWuTwh7FVoN\",\"filename\":\"Screen Shot 2014-03-05 at 4.35.45 PM.png\",\"mimetype\":\"image/png\",\"size\":797805,\"key\":\"3gdJfFasTKawcDgGyGYu_Screen Shot 2014-03-05 at 4.35.45 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388581,"subrecipe_title":null,"title":"Slice radishes","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"g","ingredient":{"for_sale":false,"id":4653,"product_url":null,"slug":"radishes","sub_activity_id":null,"title":"Radishes"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"","extra":null,"hide_number":null,"id":89595,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/YWfmq3U2S0uZsT2cNIfh\",\"filename\":\"Screen Shot 2014-03-05 at 4.36.08 PM.png\",\"mimetype\":\"image/png\",\"size\":791899,\"key\":\"sEU9qRpHRhC2NhMgtJuc_Screen Shot 2014-03-05 at 4.36.08 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388582,"subrecipe_title":null,"title":"Mince shallot","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"TqiKgLZDokE","ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"ea","ingredient":{"for_sale":false,"id":3240,"product_url":null,"slug":"shallot","sub_activity_id":null,"title":"Shallot"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"Snip off the tops of the radish sprouts, and reserve them on a damp towel.","extra":null,"hide_number":null,"id":89596,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/nR6hFHxRNah4YiHiunK0\",\"filename\":\"Screen Shot 2014-03-05 at 4.36.39 PM.png\",\"mimetype\":\"image/png\",\"size\":828798,\"key\":\"pTNHlQNaRB6CmUHXS7oU_Screen Shot 2014-03-05 at 4.36.39 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388583,"subrecipe_title":null,"title":"Trim radish sprouts","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":4662,"product_url":null,"slug":"radish-sprouts","sub_activity_id":null,"title":"Radish sprouts"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"Slice beef into .5 cm sheets; cut sheets into .5 cm strips; cut strips into small cubes. (See the video below for other tartare texture ideas.) \n\nTransfer to a bowl and reserve over ice to keep cold. \n\nCHEF TIP: Slice beef about 20 minutes to an hour in advance to create a more vibrant, bright-red tartare, with well-bloomed myoglobin.","extra":null,"hide_number":null,"id":89597,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/Im0OdCMRNq53nxCL5uSg\",\"filename\":\"Screen Shot 2014-03-05 at 4.34.27 PM.png\",\"mimetype\":\"image/png\",\"size\":2105412,\"key\":\"UUxfPtEMQvqify8LTfcL_Screen Shot 2014-03-05 at 4.34.27 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388584,"subrecipe_title":null,"title":"Cut beef","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"B3ZSrS1Yj7o","ingredients":[{"display_quantity":null,"note":"from above","quantity":"0.0","unit":"g","ingredient":{"for_sale":false,"id":4526,"product_url":null,"slug":"beef","sub_activity_id":null,"title":"Beef"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"In a chilled bowl, add olive oil, minced shallots, and black pepper to the chopped beef. Wait to add the salt and lemon juice until just moments before you serve the dish. (Salt and acid from the lemon juice will denature the meat if left to rest for too long, making the beef chewier, gray, and weepy, instead of firm and bright red.)","extra":null,"hide_number":null,"id":89598,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/mZakC7ZSQDyUVKbdpcUy\",\"filename\":\"Screen Shot 2014-03-05 at 4.38.52 PM.png\",\"mimetype\":\"image/png\",\"size\":2305046,\"key\":\"v7bQ9vX1Sg2599pGHlB2_Screen Shot 2014-03-05 at 4.38.52 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":false,"presentation_hints":{"aside_position":"left"},"step_order":8388585,"subrecipe_title":null,"title":"Season","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"5","note":null,"quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":3082,"product_url":null,"slug":"olive-oil","sub_activity_id":null,"title":"Olive oil"}},{"display_quantity":"4","note":"from above","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2400,"product_url":null,"slug":"shallots","sub_activity_id":null,"title":"Shallots"}},{"display_quantity":"0.05","note":"finely ground","quantity":"0.05","unit":"g","ingredient":{"for_sale":false,"id":1270,"product_url":"http://www.amazon.com/gp/product/B000QF7KK2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QF7KK2&linkCode=as2&tag=delvkitc-20","slug":"black-pepper","sub_activity_id":null,"title":"Black pepper"}},{"display_quantity":"1","note":null,"quantity":"1.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"4","note":null,"quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2566,"product_url":null,"slug":"lemon-juice","sub_activity_id":null,"title":"Lemon juice"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:29Z","directions":"Place half of the tartare in a tight mound on the plate. As you garnish, be careful to distribute each ingredient evenly. Begin by inserting radish sprout stems into the beef, then spoon small dollops of caviar onto it. With a squeeze bottle, dollop some mayo in a few spots on the tartare. Place radish slices over any empty spaces. Place five tendon puffs on the mound of beef. \n\nENJOY!","extra":null,"hide_number":null,"id":89599,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/7ZW0exSOWqMx2Iw8cnAY\",\"filename\":\"beef tartare_7.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1067449,\"key\":\"WXNWToNPRhWF8DGiDtO8_beef tartare_7.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388586,"subrecipe_title":null,"title":"Arrange plate","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":null,"note":"from above","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":4662,"product_url":null,"slug":"radish-sprouts","sub_activity_id":null,"title":"Radish sprouts"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":711,"product_url":null,"slug":"chefsteps-mayo-no-4","sub_activity_id":286,"title":"Japanese (Kewpie-Style) Mayo"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":4652,"product_url":"","slug":"paddle-fish-roe","sub_activity_id":null,"title":"Paddle fish roe"}}]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":null,"extra":null,"hide_number":true,"id":89600,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388587,"subrecipe_title":null,"title":"#OTHER TARTARES","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"Hand-chop the beef and serve it up with an array of traditional goodies, like capers, chives, shallot, and a runny egg yolk. Beef tartare can really be anything you want\u2014that's why it's so amazing. \n\n[link https://www.chefsteps.com/activities/traditional-beef-tartare Click here for the recipe]","extra":null,"hide_number":true,"id":89601,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/8zC1epesQ1KjeQPBNelQ\",\"filename\":\"garnish-layout.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2744289,\"key\":\"iFstXjPfThaM2NbvxxMz_garnish-layout.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388588,"subrecipe_title":null,"title":"[link https://www.chefsteps.com/activities/traditional-beef-tartare Classic Steak Tartare]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":null,"extra":null,"hide_number":null,"id":89602,"image_description":"garnish","image_id":"{\"url\":\"https://www.filepicker.io/api/file/kWxYKslZScu4LLQuvQdI\",\"filename\":\"beef tartare_garnish_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":289586,\"key\":\"zF1TULQ3RGWwbvJ3aGbw_beef tartare_garnish_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{"aside_position":"left"},"step_order":8388589,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"You may be thinking, \u201cOh, you eat raw chicken? I\u2019ll pray for you.\u201d But don\u2019t sweat it. Most chicken, as with most animal proteins, can absolutely be eaten raw\u2014it really just comes down to how the meat was handled on its way to your kitchen. Chicken breast tartare is very tender and somewhat sweet, and the soft texture reminds us of a scallop or beef tenderloin. We like to pair ours with picholine olives, fresh shiso leaf, and a bit of ChefSteps Mayo No. 4, but you can add any garnishes your heart desires.\n\n[link http://www.chefsteps.com/activities/chicken-tartare Click here for the recipe].","extra":null,"hide_number":true,"id":89603,"image_description":"Chicken tartare","image_id":"{\"url\":\"https://www.filepicker.io/api/file/bsdPy8JT4OL0BHslYxVR\",\"filename\":\"Chicken tartare_5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1142130,\"key\":\"DEeELCIURfaKiauxCD7A_Chicken tartare_5.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388590,"subrecipe_title":null,"title":"[link https://www.chefsteps.com/activities/chicken-tartare Chicken Tartare]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"If you're super concerned about contracting a food-borne illness from eating raw chicken, take extra precautionary measures by sanitizing the surface as shown in the video.\n\nMost illnesses you could get from eating food comes from people, and the utensils they use to handle it. Beyond that, bugs live on the surface of the food, never inside of it. To combat this, there are a few ways to sanitize the surface. Start by freezing the chicken breast (it does not have to be completely frozen, just the surface). Next, either drop it in boiling water for 2 seconds, or quickly heat all sides with a propane torch. Your chicken is now good to go.","extra":null,"hide_number":true,"id":89604,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{"aside_position":"left"},"step_order":8388591,"subrecipe_title":null,"title":"Making raw chicken safer","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"-raAZfGj7Gg","ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"When life hands you fresh seafood, make tartare. Try scallops, shrimp, white fish, lobster, oysters, or conch. We chose salmon for this recipe because it's local (and we love it), but you can use any kind of delicious fresh seafood you find.\n\nWe garnished ours with ikura (salmon roe), ChefSteps Mayo No.4, [link https://www.chefsteps.com/activities/avocado-puree Avocado Pur\u00e9e], chervil, and [link https://www.chefsteps.com/activities/baguette-crisps baguette crisps].\n\n[link https://www.chefsteps.com/activities/salmon-tartare Click here for the recipe].","extra":null,"hide_number":true,"id":89605,"image_description":"salmon tartare","image_id":"{\"url\":\"https://www.filepicker.io/api/file/5v3nXArmRzOkFVS2HmU6\",\"filename\":\"Chicken tartare_4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1538192,\"key\":\"EhW4LvDdSMOhejYwYNO0_Chicken tartare_4.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388592,"subrecipe_title":null,"title":"[link https://www.chefsteps.com/activities/salmon-tartare Salmon Tartare]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"Here's one for all you healthy types. You can make tartare out of nearly any root vegetable or hearty fruit, but we were feeling particularly inspired by beets, and more specifically by borscht. That's why we chose to garnish it with cr\u00e8me fra\u00eeche, earthy endive, and a pinch of [link http://www.saltworks.us/bonfire-smoked-sea-salt.html#.U0OKwa1dVCM Bonfire Salt]. Try your own variations (banana tartare? carrot tartare?), and let us know how they turn out!\n\n[link https://www.chefsteps.com/activities/beet-tartare Click here for the recipe].","extra":null,"hide_number":true,"id":89606,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/Xenq38OESilssEo6WqDK\",\"filename\":\"beef tartare_9.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1221160,\"key\":\"tNetU6HFRcqUUNrbCqX9_beef tartare_9.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388593,"subrecipe_title":null,"title":"[link https://www.chefsteps.com/activities/beet-tartare Beet Tartare]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":null,"extra":null,"hide_number":true,"id":89607,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388594,"subrecipe_title":null,"title":"#OTHER GARNISHES#","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"Rich, velvety texture, spring green color, and a mild flavor profile make this an excellent garnish for any tartare. \n\n[link https://www.chefsteps.com/activities/avocado-puree Click here for the recipe].","extra":null,"hide_number":true,"id":89608,"image_description":"Avocado Mousse","image_id":"{\"url\":\"https://www.filepicker.io/api/file/cvvpaNT5RtyI7w39f3x4\",\"filename\":\"Avocado Mousse_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1083277,\"key\":\"8CWf612Q46OJ9UWyFIAM_Avocado Mousse_1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388595,"subrecipe_title":null,"title":"[link https://www.chefsteps.com/activities/avocado-puree Avocado Pur\u00e9e]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"Rice puffs are easy to make, super crunchy, and rather one-dimensional in flavor\u2014the perfect vehicle for a bright and salty tartare. \n\n[link http://www.chefsteps.com/activities/rice-puffs Click here for the recipe].","extra":null,"hide_number":true,"id":89609,"image_description":"rice puff cracker","image_id":"{\"url\":\"https://www.filepicker.io/api/file/52JHuQ4sT8KAKz3WlBkD\",\"filename\":\"Rice Puff_5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1401090,\"key\":\"u3TuXgOCTxqYR1EUCAkc_Rice Puff_5.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388596,"subrecipe_title":null,"title":"[link http://www.chefsteps.com/activities/rice-puffs Rice Puffs]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"These need no introduction. They're just plain good. \n\n[link https://www.chefsteps.com/activities/potato-chips Click here for the recipe.]","extra":null,"hide_number":true,"id":89610,"image_description":"Potato Chips","image_id":"{\"url\":\"https://www.filepicker.io/api/file/UkCPC9abSOeHHygSvnFJ\",\"filename\":\"Potato_Chip8.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2227776,\"key\":\"jG2hgEPUTCusk5JHB7hT_Potato_Chip8.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388597,"subrecipe_title":null,"title":"[link https://www.chefsteps.com/activities/potato-chips Potato Chips]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"To get a perfectly flat, perfectly browned, and perfectly crispy baguette crisp, freeze the bread first to firm it, then slice, then cook the crisps between two baking sheets. The sandwich effect promotes even cooking, so the finished crisps have a consistent golden-brown color, and a uniform crunch\u2014more like searing than baking. The weight of the top baking sheet also prevents heat warping. Voil\u00e0!\n\nHINT: If you're planning on scooping your tartare with baguette crisps to shovel it into your mouth, cut them a little thicker than we recommend in the recipe. If you just want to break them and use as a garnish, carry on. \n\n[link http://www.chefsteps.com/activities/baguette-crisps Click here for the recipe].","extra":null,"hide_number":true,"id":89611,"image_description":"bread crisps","image_id":"{\"url\":\"https://www.filepicker.io/api/file/gJtj3v7NRMimJowRXenq\",\"filename\":\"salmon_104_baguette_6.jpg\",\"mimetype\":\"image/jpeg\",\"size\":65030,\"key\":\"ZKrDdeZJQ8mHdk8GipFe_salmon_104_baguette_6.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388598,"subrecipe_title":null,"title":"[link http://www.chefsteps.com/activities/baguette-crisps Baguette Crisps]","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":"p_l981dIPH8","ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":null,"extra":null,"hide_number":true,"id":89612,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388599,"subrecipe_title":null,"title":"#GET INSPIRED#","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"<a href=\"//s3.amazonaws.com/chefsteps/static/chefsteps-tartare-poster.pdf\" target=\"new\" onclick=\"mixpanel.track('Download PDF', {'title' : 'tartare-starters'});\"> <img src=\"https://www.filepicker.io/api/file/g3gjON8TIiHRbeylTKct\"></a>","extra":null,"hide_number":true,"id":89613,"image_description":null,"image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388600,"subrecipe_title":null,"title":"Other Tartare-able Foods","transcript":null,"updated_at":"2015-05-30T15:12:23Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"Click the \"Tartare Starters\" poster to enlarge, share, and print!","extra":null,"hide_number":true,"id":89614,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{"aside_position":"left"},"step_order":8388601,"subrecipe_title":null,"title":"PSST...","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"<b>Chopped</b>: For visually appealing, uniformly textured tartare, chopping is the way to go. This technique yields a consistent texture and flavor throughout the eating experience. Chopping your tartare into cubes will take more time and planning than other methods, but the few added steps are worth it\u2014your tartare will look and taste as delicious as possible. \n\n<b>Hache</b>: This is the lazy man's tartare texture, and there's nothing wrong with that. Often found in French and American bistros, this style of cut can still look and taste delicious if seasoned right. Focus on cutting the pieces to around the same size, but no need to be precise. It should look coarse and rustic.\n\n<b>Ground</b>: We don't recommend ground tartare, but we know some cooks prefer it. It looks like it will be soft and tender to chew, but we've found that it usually has a mealy, mushy texture when eaten. Still, if ground tartare is your thing, we recommend you grind it yourself so you can ensure that the utensils you use to make it are properly sanitized. Purchasing ground meat and serving it raw is a great way to get everybody sick. There's just no way to know how the product was treated, or what exact cuts are in packaged ground meat. \n \n<b>Spooned</b>: When butchering fish, it\u2019s inevitable that there will be some meat still left on the bones. Take a spoon and scrape the meat off the bones to get a perfect yield. You can then use that meat for many different applications, including fish mousse, sushi rolls, or in tartare. It's a great opportunity to use perfectly good meat that would've otherwise been discarded. Spooned fish will have a very smooth, almost creamy texture. \n\n<b>Cryo-shattered</b> (more information below): We explored this technique but yielded poor results. We submerged slices of fish in liquid nitrogen until fully-frozen, and then we lightly tapped them with a mallet to shatter. When allowed to thaw at fridge temperature, the corners lose their sharp angles, and the meat weeps moisture. The end product was messy and inconsistent, but, okay, we had a lot of fun doing it.","extra":null,"hide_number":true,"id":89615,"image_description":"ways to cut meat","image_id":"{\"url\":\"https://www.filepicker.io/api/file/WtkAlT3TK77v4FuqyNAQ\",\"filename\":\"TartareCuts_4up.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1128554,\"key\":\"kyRSJHLOSYiO6KCSA5xk_TartareCuts_4up.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388602,"subrecipe_title":null,"title":"Tartare textures and their benefits","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"This technique can be a lot of fun if you like using liquid nitrogen, but it can yield inconsistent results. \n\nSubmerge slices of fish in liquid nitrogen until fully-frozen. Lightly tap with a mallet to shatter. Allow to thaw at fridge temperature until needed.","extra":null,"hide_number":true,"id":89616,"image_description":"Cryo-Shattering","image_id":"{\"url\":\"https://www.filepicker.io/api/file/WNvkHUGvRzq9Qk8IHdos\",\"filename\":\"Cryo-Shattering.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1213938,\"key\":\"R0Nu6n8mQdK4PSIWgzN9_Cryo-Shattering.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388603,"subrecipe_title":null,"title":"Cryo-Shattering","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":null,"extra":null,"hide_number":true,"id":89617,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388604,"subrecipe_title":null,"title":"#FAQ#","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"Are eating whole potato chips safe? Sometimes when we eat Captain Crunch too fast it cuts the roof of our mouths. They should mention that on the label.\n\nBut seriously: Yes, tartare is relatively safe for people in good health. The key is to be aware of the risks and consider whether those risks are acceptable to you or those that you are serving a tartare. The first thing to know is that the interior of a healthy muscle is generally recognized as sterile, and thus it is bacteria on the surface that you need to be concerned about. This is true for all muscle foods\u2014yes, surprisingly, even chicken.\n\nProvided that the meat or seafood is fresh, has always been kept deeply chilled or frozen, and has been handled very hygienically, then the risk from pathogenic bacteria is relatively low. You can further reduce the risk by pasteurizing the surface, which will eliminate bacteria and, thus, make eating a tartare less risky than eating a salad.","extra":null,"hide_number":true,"id":89618,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388605,"subrecipe_title":null,"title":"Is tartare safe?","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"First, always keep your hands clean. Then, focus on your tools. \n\nThe simplest approach is just to wash your equipment with soapy water. If you'd like to take it further, submerge it in a mild bleach solution (2% bleach: water, or 20,000 ppm) for a couple of minutes. If you're opposed to bleach, try dipping a paper towel in isopropyl alcohol and wiping your tools with that. You can also expose your utensils to extreme heat, as with a blow torch. \n\nFor more info [link http://www.chefsteps.com/classes/sous-vide-cooking#/why-package-food-keeping-our-meals-healthy see this video on food safety]","extra":null,"hide_number":true,"id":89619,"image_description":"Sanitizing tools","image_id":"{\"url\":\"https://www.filepicker.io/api/file/9QdXhvt7TCmcbTS6nHyL\",\"filename\":\"sanitizer tools.jpg\",\"mimetype\":\"image/jpeg\",\"size\":727687,\"key\":\"W0lKHsDcTUiMOEWFc1bx_sanitizer tools.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388606,"subrecipe_title":null,"title":"How should I sanitize my tools?","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":2434,"audio_clip":null,"audio_title":null,"created_at":"2014-05-08T21:26:30Z","directions":"There are a few different steps you can take to ensure your product is safe to consume raw. The most important thing to remember is that bugs almost always live on the surface of the food, not inside it, so carefully pasteurizing the surface will do the trick. Watch the videos above for more details on how to make raw meats safer. \n\n<b>Blanching</b>: One way to sanitize the surface of your protein is by submerging it in boiling water for two seconds, and then shocking it in ice water. One way to optimize this process, and minimize cooking the meat, is to par-freeze it ahead of time. This way, only the surface of the meat will cook.\n\n<b>Searing</b>: Heat a pan until it's blazing hot. Lightly oil the meat (not the pan), and sear all the exposed surfaces until a caramelized crust develops. Place the meat directly into the freezer after searing to halt the cooking process. This is a great way to sanitize meat in that it also develops some nice flavor.","extra":null,"hide_number":true,"id":89620,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388607,"subrecipe_title":null,"title":"How should I sanitize the food?","transcript":null,"updated_at":"2015-05-30T15:12:24Z","vimeo_id":null,"youtube_id":null,"ingredients":[]}]}

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