A correctly prepared tartare is safe and delicious. It is one of the best ways to taste the meat, as there is no cooking process to change the flavor. If you get a chance, considering its price, try it!
If you’re curious about it but can’t quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.
In things it’s fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.
I’ve had tartare a couple times (and without the egg it’s delicious), and the egg is still one of the defining textures; it’s not mixed with anything that makes it not slimy. It just coats the meat, and if that’s your thing that’s great! It’s just not mine.
Is it the texture of finely cut uncooked meat, because any texture like that and I immediately become nauseous.
It’s very psychosomatic for me. Happens with chicken too if it’s a woody piece. I can temp it to know it’s cooked, I can look at it and see it’s cooked but as soon as I feel that abnormal texture I’m out.
I can guarantee you that, for me, the contrasting texture would only make the meat texture stand out more. That’s why it’s psychosomatic; it’s a physical response to a mental sensation.
My American brain is a little surprised it’s cultural. Uncooked ground beef has a pretty unpleasant texture and smell on its own. I’m sure it’s better when it’s steak-burger, but not by much to me.
Closest I’ve been able to do was seared A1 Wagyu steak. Which was great, but I still wouldn’t really want to eat much more than a few bites in a sitting.
But you’re an adventurous eater?
What do you eat/did try to call yourself that?
Tartare is like really baseline of good kitchen, just like carpaccio
Don’t want to sound like a dick, but would be really interested in what other foods you’re into, when you think, that’s too much exotic
Edit: to sound even less like a dick:
My wife hates the texture and taste of meat in general. So I’m kinda asking out of real interest, because maybe there something for her, I don’t know about
It’s fine if you don’t consider me an adventurous eater, but I don’t hate the taste and texture of meat. Raw red meat is just one of the things I avoid.
I’ve had tartare in the suburb I live in here in Jersey, in Manhattan, in Montreal, France, Spain. I think it’s fairly standard everywhere, although in the US it’s probably limited to more upscale dining.
That said, it’s not my jam. But I’ll probably keep trying it.
It’s sashimi, except a different meat. If one can eat sashimi one can assume some similar risks from beef (or bison). Stricter controls handling on the meats make it as safe as can be done.
I’ve had tartare and it was very good, but it was a one-time thing for me. As an American I have a hard time with the concept, frankly because our food safety system and how we raise animals for food isn’t all that great.
I consider myself an adventurous eater but don’t think I can do a tartare, unfortunately.
A correctly prepared tartare is safe and delicious. It is one of the best ways to taste the meat, as there is no cooking process to change the flavor. If you get a chance, considering its price, try it!
I still think I’ll pass.
If you’re curious about it but can’t quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.
You’ve never had a raw egg in a beer as a little nutritional hair of dog?
In things it’s fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.
It’s the breakfast of drunks everywhere.
Here, it would be mixed with the meat, a bit as when added on top of pastas.
I’ve had tartare a couple times (and without the egg it’s delicious), and the egg is still one of the defining textures; it’s not mixed with anything that makes it not slimy. It just coats the meat, and if that’s your thing that’s great! It’s just not mine.
here usually, the egg is optional… if ordered, it is usually mixed with the meat before eating.
I’ve always wanted to try a steak Pittsburgh rare.
Never heard that term before, one search later, and that sounds delicious!
Too squishy and slick.
I think the middle can vary in doneness, the importance is the gradient between very well done on the outside to rarer in the middle.
More for us!
I couldn’t eat it either but it has nothing to do with safety or taste. The texture is what I’d have a problem with.
It’s a shockingly good texture. Way better than it sounds.
Is it the texture of finely cut uncooked meat, because any texture like that and I immediately become nauseous.
It’s very psychosomatic for me. Happens with chicken too if it’s a woody piece. I can temp it to know it’s cooked, I can look at it and see it’s cooked but as soon as I feel that abnormal texture I’m out.
“it’s not the taste, it’s the consistency”
That’s where the combination comes in. The texture contrast trait with little toast points makes it entirely different
I can guarantee you that, for me, the contrasting texture would only make the meat texture stand out more. That’s why it’s psychosomatic; it’s a physical response to a mental sensation.
Yeah, I suppose everyone is different. I do have some texture issues where sometimes the contrast makes all the difference
Honestly this description makes me less likely to try it.
More for the rest of you I guess!
Weird to hear tartare described as “adventurous” food lol.
It’s pretty standard in Europe. Like my dad made it a couple of times at home for us.
My American brain is a little surprised it’s cultural. Uncooked ground beef has a pretty unpleasant texture and smell on its own. I’m sure it’s better when it’s steak-burger, but not by much to me.
Closest I’ve been able to do was seared A1 Wagyu steak. Which was great, but I still wouldn’t really want to eat much more than a few bites in a sitting.
But you’re an adventurous eater?
What do you eat/did try to call yourself that?
Tartare is like really baseline of good kitchen, just like carpaccio
Don’t want to sound like a dick, but would be really interested in what other foods you’re into, when you think, that’s too much exotic
Edit: to sound even less like a dick:
My wife hates the texture and taste of meat in general. So I’m kinda asking out of real interest, because maybe there something for her, I don’t know about
It’s fine if you don’t consider me an adventurous eater, but I don’t hate the taste and texture of meat. Raw red meat is just one of the things I avoid.
That wasn’t my point
If you ever be in Porto check out this restaurant
https://maps.app.goo.gl/QW89Zxa7x9qWzKD59
It’s just vegan but… It was just amazing
I just wanted to get some ideas to cook for my vegetarian wife
Related thread I posted a while back that you might find interesting: [QUESTION] What are your favorite vegetarian meals?
Thanks :-)
My recommendation still stands
Was one of the best experiences of food I’ve ever had
If you ever land in Porto, this is a must visit
I’ve had tartare in the suburb I live in here in Jersey, in Manhattan, in Montreal, France, Spain. I think it’s fairly standard everywhere, although in the US it’s probably limited to more upscale dining.
That said, it’s not my jam. But I’ll probably keep trying it.
It’s sashimi, except a different meat. If one can eat sashimi one can assume some similar risks from beef (or bison). Stricter controls handling on the meats make it as safe as can be done.
I’ve had tartare and it was very good, but it was a one-time thing for me. As an American I have a hard time with the concept, frankly because our food safety system and how we raise animals for food isn’t all that great.
It is so good, but it’s the combination that puts it over the top. The capers are critical, as is the texture contrast with the toast!