theartofeating

I know it sounds like a lot but it’s really just quality ingredients seasoned perfectly with fat, salt, acid. Here’s the main takeaways…

Don’t be afraid to do tartare at home, talk to your butcher ask them what’s top notch and fresh. They’ll know what to hook you up with. I prefer to leave mine whole and mince at home to keep it as fresh as possible for as long as possible.

Freezing the meat for 15-20 minutes firms it up just enough to get better cuts, thin slices or small cubes will work. It will be fully “defrosted” by the time you eat.

You can grate or slice truffles. The more surface area you expose the more pungent they’ll be on the nose, vs the back of palate.