Name: 名廚食譜。牛肉塔塔 (Celebrity Chefs Recipes: Beef Tartare)
Uploaded: 2021-01-14T10:46:20.000Z
Duration: 6 min 53 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

- So beef tartare to me is one of the most classic

What I have here is what I like to call antique beef,

Now these animals are doted over, taken care of,

and it really creates a beautiful quality meat.

from a 28-day dry aged piece of antique beef.

It's got a nice sheen, it's been aged properly.

So what I'm gonna do here is take this knife

Now this is taking off all the fat that's on the meat

So now you've got this nice clean, see that's all just fat.

This is a bone here, so I'm gonna remove it.

I'm gonna take my knife and I'm gonna skim the top here

'cause I just want to get this oxidized section off.

So meat and muscles change, they go in different directions.

So I have to open this up a little bit and I can see

that the silver skin, I missed the silver skin here.

I don't wanna eat silver skin, it's tough.

I prefer ground tartare, some people like diced.

To make sure that the meat is ground properly

that we've put our grinder in the freezer.

Right out of the freezer, cold grinder attachment.

what little marbling's left in there will create a schmear.

I can see my fingerprints when I touch it.

That's what I want, I don't want meat to get hot

You get it hot when you're serving it cooked.

Large die because I want the texture of the meat.

I'm gonna go lengthwise, I really love the color.

We take plastic wrap and you put it here.

And now I created a safety zone for the meat to grind,

It's just like climbing a really steep hill

You start on one, nice and slow, two max.

The higher you go in number, so if you go to 10,

you're gonna basically schmear that meat.

It's gonna get really hot, we're not looking for that.

Don't overdo it, don't overstuff it, take your time.

so I'm gonna take my and I use the same plastic wrap

So what I do need to do quickly is dice my shallot.

Nice fine dice, don't dice your shallots too far in advance.

With tartare to me, I think two pieces of bread

because you can make a tartare sandwich, two.

It picks up all the oils off the skin of the lemon.

I don't want hot bread with cold food, okay?

Now I have my tartare, so we know that it's cold

Now I've folded on itself now it goes down

on the counter so the bowl's not gonna move

Capers nonpareil, that means they're brined,

I like them whole and chives don't be afraid,

it's all about folding in the ingredients.

You're not making meatloaf here, you're making a tartare.

Lemon zest, coarse pepper, smoked salt really key.

So this is cherry wood, I love tricking your palate