/ck/ - Food & Cooking

[Anonymous No.13047425]

anyone got any good tartare recipes?

[Anonymous No.13047551]

get some steak grade meat and mince it or ask the butcher to mince it for you

egg yolk
cappers
dash of Worcester-Sauce
mustard
ketchup(yes)
anchovis(optional)
salt pepper

Now get some fresh toast from the bakery, toast the toast, put on lotsa butter, then tartare, then some raw onions, enjoy.

[Anonymous No.13047598]

>The low likelihood that raw meat is properly frozen.
>"Freezing and storing at an ambient temperature of -4°F (-20°C), or below, for 7 days; freezing at an ambient temperature of -31°F (-35°C) or below until solid and [!] storing at an ambient temperature of -31°F (-35°C) or below for 15 hours; or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hrs."

>The high likelihood of parasitic propagation being so simplistic and huge amongst birds; bugs, e.g., flies; the meat industry; sashimi; *any* types of *rare* meat, even beef; repeated and non-sanitized usage of food machinery ..

[Anonymous No.13047727]

>>13047551
>steak grade meat

[Anonymous No.13047751]

>>13047551
wtf is steak grade meat lmao

[Anonymous No.13047802]

>>13047425
Yeah just make that and then throw that bitch in a skillet