Learn how to prepare Beef Carpaccio In partnership with Great British Chefs
Жүктеу.....
Пікірлер: 19
@Aadon132 жыл бұрын
These are the kinds of videos we need. Not 10 min long epics. Nice, straightforward, and perfect. Thanks!
@rontavakoli-JD-MBA2 жыл бұрын
well done chef...what a brilliant nuance of your unique approach. I love a classic, but this I will absolutely try. Szechuan pepper is an inspired idea, along with the quick sear. thank you.
@restituare Жыл бұрын
Very good. Thank you!
@Darthbelal5 жыл бұрын
My only (minor!) gripe with this recipe is that I'd definitely want the carpaccio to come to room temp before serving/consuming to insure the best flavor and texture. He didn't specify whether or not he allowed the beef to come to room temp, so I had to put in my two cents......
@averageday
Жыл бұрын
Ok
@mahaveerkutthi73595 жыл бұрын
Good chefii 🙏
@alexandruion80496 жыл бұрын
perfect
@markwoldin162 Жыл бұрын
Beautiful.
@insomnia32013 жыл бұрын
looks the best video, will copy this
@thorstenthiel7605 жыл бұрын
Super genau das habe ich gesucht
@christianmendoza29285 жыл бұрын
Que tipos de secos le puso chef
@willyaniP2 жыл бұрын
Hi sorry what is the kind of beef?
@MrMariusTDY Жыл бұрын
For how long can you keep it in the fridge?
@primaitalia6586
8 ай бұрын
I recommend consuming it at least between 24 and 36 hours. After all, we are talking about raw meat here.
@rme13833 жыл бұрын
isn't it raw?
@sasazapadnik9335
3 жыл бұрын
That's entirely what carpaccio is
@evgeniblanchard675
2 жыл бұрын
Beef is like tuna tho. No big risk as long it stay fresh.
@randomutubr222
Жыл бұрын
That’s the whole point lol The interior of beef is safe to eat. The only real risk is surface bacteria, which he took care of by searing (and even then, it’s not that big of a deal;, people make carpaccio and tartare all the time without searing). It’s store-bought ground beef you have to be careful with. That’s because when grinding the meat at an industrial scale, all the surface bacteria gets mixed into the interior meat (as well as stays on the machinery itself during the process and contaminates a large volume of meat) at a large scale, which is what increases the risk of illness.
Пікірлер: 19
These are the kinds of videos we need. Not 10 min long epics. Nice, straightforward, and perfect. Thanks!
well done chef...what a brilliant nuance of your unique approach. I love a classic, but this I will absolutely try. Szechuan pepper is an inspired idea, along with the quick sear. thank you.
Very good. Thank you!
My only (minor!) gripe with this recipe is that I'd definitely want the carpaccio to come to room temp before serving/consuming to insure the best flavor and texture. He didn't specify whether or not he allowed the beef to come to room temp, so I had to put in my two cents......
@averageday
Жыл бұрын
Ok
Good chefii 🙏
perfect
Beautiful.
looks the best video, will copy this
Super genau das habe ich gesucht
Que tipos de secos le puso chef
Hi sorry what is the kind of beef?
For how long can you keep it in the fridge?
@primaitalia6586
8 ай бұрын
I recommend consuming it at least between 24 and 36 hours. After all, we are talking about raw meat here.
isn't it raw?
@sasazapadnik9335
3 жыл бұрын
That's entirely what carpaccio is
@evgeniblanchard675
2 жыл бұрын
Beef is like tuna tho. No big risk as long it stay fresh.
@randomutubr222
Жыл бұрын
That’s the whole point lol The interior of beef is safe to eat. The only real risk is surface bacteria, which he took care of by searing (and even then, it’s not that big of a deal;, people make carpaccio and tartare all the time without searing). It’s store-bought ground beef you have to be careful with. That’s because when grinding the meat at an industrial scale, all the surface bacteria gets mixed into the interior meat (as well as stays on the machinery itself during the process and contaminates a large volume of meat) at a large scale, which is what increases the risk of illness.