Originally Posted by QSis
I want to make raw beef carpaccio. (Clive's post on the truffle oil thread reminded me to look this up)
Alton Brown made carpaccio the other night on FoodTV, but he seared the beef and said something that I didn't quite catch about why he said had to do that (something about the food police, maybe?)
Anyway, I want it the way it's traditionally served, but don't want to be an idiot about this, either.
How risky is it to serve it raw? How much more risky than serving a rare steak?
I'm not an expert on American supermarkets, but I'd have thought that the Health Police would have ensured total and absolute perfection regarding meat and fish. Raw is the only way to serve carpaccio - you need to chill the meat so you can slice it extremely thin.
The original "Harry's Bar" recipe for carpaccio calls for "Shell of Beef"; all fat, sinew, gristle, etc., etc., removed. The original recipe uses a classic mayonnaise with Worcestershire Sauce, crisscrossed over the meat, creating a red and white "work of art" on the plate. No mushrooms, no parmesan, no olives, capers, parsley, breadcrumbs, banana slices, deep-fried fluted anchovies, crispy leeks, or any other adornment!!
The idea for "Carpaccio" came from an Italian artist who loved to paint with reds crisscrossed with white .