chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
What is the best cut to use to make beef carpaccio? Also, how do I know if it's good enough quality to eat raw?
Beef Carpaccio?
- Thread starter chave982
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
QSis
Washing Up
ooo! I hope someone answers you, chave! I'd like to try that sometime!
Lee
Lee
Andy M.
Certified Pretend Chef
I would use tenderloin I bought from a reputable supplier.
VeraBlue
Executive Chef
tenderloin, sliced paper thin..........and bought from a very reputable butcher.
Squirt a bit of lemon, drizzle with olive oil, and serve with romano shavings...
Squirt a bit of lemon, drizzle with olive oil, and serve with romano shavings...
auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 2,418
One of my favorite foods.
I agree with the tenderloin, it can be easier to cut thinly if put in the freezer for a little while.
I go with Vera's recipe but like a couple of capers tossed on the plate.
I agree with the tenderloin, it can be easier to cut thinly if put in the freezer for a little while.
I go with Vera's recipe but like a couple of capers tossed on the plate.
Tenderloin, all the way. Or Kobe/Wygu(sp?) if you can get/afford it.
Harborwitch
Sous Chef
We use tenderloin only.
We do roll it in cracked peppercorns and salt and sear it VERY quickly on all sides and then wrap and freeze until it can be sliced paper thin. Heavenly.
We do roll it in cracked peppercorns and salt and sear it VERY quickly on all sides and then wrap and freeze until it can be sliced paper thin. Heavenly.
