tartare starters
TARTARE STARTERS
Consuming raw or undercooked meats may be delicious but there are other options for tartare. Here’s a little guide to tartare-able foods. BEEF
Filet
Sirloin
Beef Chuck
New York
The leanest, priciest, and most tender cut of beef for your tartare.
Sirloin is delicious and costs less than a dollar per pound if you steal it. It'll have the beefiest flavor of these beef cuts.
Also called "Beef Charles," it's a fatty, sinewy cut that will require a lot of work to get to the good parts.
I've got your fatty piece of steak right here, pal. Little trimming necessary for this pricey piece of beef.
SEAFOOD
Fish
Other Underwater Goodies
The belly (yes, technically it's just the side of a pleuronectiform fish, we know) will be the fattiest cut, the tail the most chewy and fibrous, and the loin the leanest. Tuna, halibut, and your other favorite sushi fish will all work as tartare.
Octopus, squid, geoduck, and mussels. Firm them up with just a little blanching.
BIRD
FUNGI
Raw chicken has the texture and flavor of a scallop. One drawback: Every single person you know is going to tell you not to eat raw chicken.
King oyster, portobello, crimini, black truffle, they're all good cooked or raw for a meatless tartare.
VEGETABLE
Beets
Carrots
Cook beets to make them taste sweet, tender, and meaty—they'll have that trademark earthy, dirt-like flavor no matter what. (Thanks, geosmin!)
Like beets, they can be cooked to meatiness. Also like beets, carrots can also be a source of dirt taste if not washed properly.
FRUIT
cook smarter.
Dense fruits like banana, lychee, strawberry, and mango will make for a distinctly fruity tartare. Because they are fruits.
Recipes, classes, cooking resources, and more at ChefSteps.com
Consuming raw or undercooked meats may be delicious but there are other options for tartare. Here’s a little guide to tartare-able foods. BEEF
Filet
Sirloin
Beef Chuck
New York
The leanest, priciest, and most tender cut of beef for your tartare.
Sirloin is delicious and costs less than a dollar per pound if you steal it. It'll have the beefiest flavor of these beef cuts.
Also called "Beef Charles," it's a fatty, sinewy cut that will require a lot of work to get to the good parts.
I've got your fatty piece of steak right here, pal. Little trimming necessary for this pricey piece of beef.
SEAFOOD
Fish
Other Underwater Goodies
The belly (yes, technically it's just the side of a pleuronectiform fish, we know) will be the fattiest cut, the tail the most chewy and fibrous, and the loin the leanest. Tuna, halibut, and your other favorite sushi fish will all work as tartare.
Octopus, squid, geoduck, and mussels. Firm them up with just a little blanching.
BIRD
FUNGI
Raw chicken has the texture and flavor of a scallop. One drawback: Every single person you know is going to tell you not to eat raw chicken.
King oyster, portobello, crimini, black truffle, they're all good cooked or raw for a meatless tartare.
VEGETABLE
Beets
Carrots
Cook beets to make them taste sweet, tender, and meaty—they'll have that trademark earthy, dirt-like flavor no matter what. (Thanks, geosmin!)
Like beets, they can be cooked to meatiness. Also like beets, carrots can also be a source of dirt taste if not washed properly.
FRUIT
cook smarter.
Dense fruits like banana, lychee, strawberry, and mango will make for a distinctly fruity tartare. Because they are fruits.
Recipes, classes, cooking resources, and more at ChefSteps.com
