Freeze it. Usually lime, lemon, garlic, or spices will kill off most bacteria if it sits for a good 15-30 mins. Eating tartare, or sushi/sashimi, you always risk the illness. Nothing is ever 100%, I think that's a portion of the appeal, we as humans are gluttons for the possibility of something dangerous. Just Google ways to avoid bacterias BEFORE making this recipe. You'll probably have better options for cleansing it.
The Dijon is heavy on the vinegar, which will clean much of it. The best thing to go before hand is to dress a full loin yourself and freeze immediately. If not, prepare the tartar immediately with some of what you broke down. Wash your sister sauce is also heavy in garlic, which helps too.
Use fresh meat, eat it within a few hours of making it, and get your meat from a butcher. Any bacteria you introduce during preparation aren't going to have enough time to multiply to dangerous levels
Honestly, it would probably have tasted a lot better if you'd just kept the fat. It provides health benefits too, and on top of that you wouldn't have to replace healthy beef fat with toxic olive oil.
@@rufustyrell Got that from myself far before I knew Goatis exists, just so happens that he agrees. If it needs to be vegan approved, then the only good alternative to animal fat to cook with what I can think of is coconut oil.
@@rufustyrell Ever been to the Mediterranean though? I've been there 9 times in total (Portugal once, Spain twice, Italy twice, Greece once, and Turkey trice), and no olive oil in sight. They use lard or butter (only butter in the case of Turkey) over there, or otherwise they grill with no fat at all. As for how it's toxic: olives contain oleuropein, saponins, and phenolic compounds like hydroxytyrosol. This is why olives are always heavily processed before consumption, or in this case, get extracted for oil. But given, olive oil is less bad than seed oils, because at least it comes from the pulp rather than the seeds, but you still need large machinery to make it and make it edible.
Cut straight down, not at an angle. Proceeds to cut at an angle haha. Thanks for the video! Must try it.
So quick and easy- now I have no excuse to make Tartare!
Would have appreciated some instruction on how to avoid bacteria.
Freeze it. Usually lime, lemon, garlic, or spices will kill off most bacteria if it sits for a good 15-30 mins. Eating tartare, or sushi/sashimi, you always risk the illness. Nothing is ever 100%, I think that's a portion of the appeal, we as humans are gluttons for the possibility of something dangerous. Just Google ways to avoid bacterias BEFORE making this recipe. You'll probably have better options for cleansing it.
I feel the same way on these things for the record, not trying to smack talk, they should've discussed what you mentioned. Good luck in your venture!
The Dijon is heavy on the vinegar, which will clean much of it. The best thing to go before hand is to dress a full loin yourself and freeze immediately. If not, prepare the tartar immediately with some of what you broke down. Wash your sister sauce is also heavy in garlic, which helps too.
Use fresh meat, eat it within a few hours of making it, and get your meat from a butcher. Any bacteria you introduce during preparation aren't going to have enough time to multiply to dangerous levels
Bacteria is natural
removing natural fat but then adding olive oil 🤦🤣 i use rib eyes and don't cut the fat, it's amazing.
So discard the egg white?
Or just cook the white? Use in a dessert?
Save it for the next day, combine with a whole egg, add a touch of cream and add whatever else you want in your ommelette, mix, cook, enjoy
🙏😎
How hard is it to put raw ingredients together lol
Try it for yourself and let me know how it goes. 😉
Honestly, it would probably have tasted a lot better if you'd just kept the fat.
It provides health benefits too, and on top of that you wouldn't have to replace healthy beef fat with toxic olive oil.
bro actually called olive oil toxic, did you get that take from goatis?
@@rufustyrell Got that from myself far before I knew Goatis exists, just so happens that he agrees.
If it needs to be vegan approved, then the only good alternative to animal fat to cook with what I can think of is coconut oil.
@@わかるマーン dude how can it be toxic? there are people in the mediterranean who eat it everyday and live to 90-100
@@rufustyrell Ever been to the Mediterranean though?
I've been there 9 times in total (Portugal once, Spain twice, Italy twice, Greece once, and Turkey trice), and no olive oil in sight.
They use lard or butter (only butter in the case of Turkey) over there, or otherwise they grill with no fat at all.
As for how it's toxic: olives contain oleuropein, saponins, and phenolic compounds like hydroxytyrosol.
This is why olives are always heavily processed before consumption, or in this case, get extracted for oil.
But given, olive oil is less bad than seed oils, because at least it comes from the pulp rather than the seeds, but you still need large machinery to make it and make it edible.