That explains the absence of a quail yolk. Man, this whole thing was heartbreaking without the yolk. However, it looks delicious, so I can't fault that! Good work. Edit: awww, he's allergic! I had no idea! Sorry to drag the guy.
Ninja: "texture is the same, flavor is different" Guga: "texture is different, flavor is the same" Maumau: "Texture is different, flavor is different" Edit for clarification
As a lifetime raw beef carnarvore, let me suggest that beef tenderloin or filet is NOT the way to go with steak tartare. Years ago, a Michelin starred French chef friend whispered in my ear: "Use flank steak" and, "flankly", I've never looked back Hand-chopped flank has an al dente texture and yes, unlike mushy, essentially flavorless chopped filet, flank tastes beefy! I'd suggest you give (affordable) flank a try and kick up this dish a couple of notches... Just saying...
Guga do this recipe im sure you're going to love it (It's italian and It is called "Tagliata"): Trim and then slice a filet mignon and put It into a bag filled with extra virgin olive oil,fresh rosemary pepper and salt (these two before you put your slices into the bag). Then you close your bag and you can refrigerate it or if you want to eat it soon you got to leave the bag at room temperature for at least one day to marinate. As you want to cook it take out the meat and there you have to sear it (you just sear it fast on the outside as As you want your meat to be kinda raw inside). DO NOT THROW THE LEFTOVER OIL IT IS SO GOOD WITH SOME BREAD!! give it a try, It's delicioussss😱❤
In Japan, horse meat sashimi (called basashi) is famous in certain regions. In contrast to popular belief, a well prepared basashi is not hard or chewy meat.
Depends on the cut, i ate the fat from the neck of a horse, quite chewy but an amazing contrast to the rib meat it was served with. Definitely head to Kyushu for the best basashi!
You can barely talk Americans into eating pork at 145℉ (med rare) let alone raw. They used to feed pigs poorly here so pork used to have trichinosis. So it's got the reputation of having to be well done because it used to have to be cooked to 165℉
Alter, Mettbrötchen sind der Hammer. Caralho Guga, get you some good quality pork butt and mince it with your machine. Fresh ground black pepper and salt plus diced white onions and you are in heaven.
I think you have to take into account, that in europe (and especially in germany) we have pretty strict laws regarding that kind of food. Here that kind of food is perfectly safe to eat since every step of the chain is closely watched and controlled. Starting from the health status of the pigs, over to the temperature at wich the parts are transported at to the point that tartar has to be sold and consumed the day it is purchased. Given. The last step can't really be controlled since no one can really see if you buy tartar one day and consume it three days later. But no sane person person would do that ;-)
I wouldn't eat pork tartare for texture reasons. It's just not something I'm interested in. However, I remember the slightest bit of pink being considered taboo when I was a kid, and I was able to serve my family a medium rare tenderloin less than a week ago. No complaints. In fact, they loved it because it wasn't as dry as American pork dishes tend to be. Tartare would be pushing it because it's a bit too mooshy for my tastes.
One method I've seen recommended (especially for super rare burgers, because grinding mixes in the outside bacteria into the inside of the burger) is to very quickly poach (Or searing would work as well) the very outside of the full cut of meat, without cooking it more than a millimeter or two, then trimming the outside off. At least for beef, all the bacteria that can cause food poisoning is held on the outside of the piece of meat, so as long as you sterilize that, then you can have safe raw meat on the inside.
Guga you forgot your famous....."I know it doesn't look that good right now, but watch this" part and the guitar music. Come on..... Guga that's our favorite part.
In Germany pork tartar is very famous. We call it "Mett". It's totally safe to eat because of the strict laws and supervision of veterinarians. It's very delicious with chopped onions on fresh bread or buns.
@Roderick storey Oh, oh yeah, we had a lot of those scientists (Mengele died in Brazil). But, "Carne de Onça" isn´t raw pork, it´s raw beef, it´s almost like a tartar, so, it isnt that dangerous
I would like to see a test with pasteurizing the beef. Maybe 110 degrees for 2 hours or something similar (I don't know the exact time/temp) but an under rare/black and blue temp long enough to make it totally safe.
I am from Germany I Love raw Tartare Also do Carpaccio, raw, very thin sliced Beef, with Olive oil, Balsamico and Parmesan In Germany we have a dish called Mett, raw Pork with spices, delicious!
Beef tartar on a fried sourdough bread with a little bit of garlic rub is my favourite thing to eat with a glass of beer in the Czech Republic! We usually scrape the tenderloin with a knife, egg yolk, salt, pepper, minced onion, paprika, worchester, ketchup/mustard (all these are optional, depends on the chef or what you like), but I think the fried sourdough bread is a must have!
In western germany we actually have something like your mentioned "pork tartare". Here it s way more finely chopped than you did it with the beef tartare. It's called "Mett" - Pronounced like the english "met" and it's completely raw pork. You just season it with paprika powder, salt and a little bit pepper. Traditionally you take a bun, put a really good amount of butter on it, put a even better amount of mett (fiiiinely chopped, minced raw pork with a good amount of fat in the meat and usually kind of 100 grams per bun) onto that and put raw, white onions on it. This is the traditional, german way - It's common in all over germany, but we really love it in the western part. Here it is like a national food.
Thanks for this experiment Guga. Your tartare recipe looks amazing! I wanted to say that in France some chef say "rare" is ~48C (~120F), I know USDA or other entities don't consider it "cooked" but it depends on the country anyway, and since you're eating the same piece raw it probably doesn't matter too much. Maybe you should try it a bit lower and see if you prefer it?
Put an egg yolk (quail or chicken doesn't matter), touch of sesame seed oil, salt and some moderate amount of fine black pepper powder. Its a korean style of tartar called yukhue and it is one of the most simplest and purest way to enjoy a good piece of raw beef. Once you try, I assure you, you won't be needing any more spices or additives to your meat. :)
i was once repulsed at the thought of tartare until i worked at this italian restaurant and they had me try it. salt, pepper, egg yolk, truffle oil, truffle shavings on a biscuit woo boi i gotta say i was blown away
Also, the fat can lead to a lot of bacteria. The Germans in Frankenmuth, Michigan call this Tiger Meat. They prepare and sell it at Kern's Sausage in Frankenmuth.
Hey googa! Try going to a Laotian/Thai restaurant and order a raw beef laab/larb. It’s a beef salad. Might be very crazy cause of the looks But the flavors are amazing !
This comment just got harder and harder for me. Make Carne apache! Me: what? It's like seviche. Me: it's like what? Replace the fish with Carne molida Me: hi domino's? Can I get a none none pizza with left beef?
Here in Poland(And Europe i guess) we mix Beef Tartare with Oil, Maggi/Worcestershire/Soy Sauce, salt and pepper. Then we serve it with OR we mix in: Onion, Egg jolk, Pickled cucumber and maybe mushrooms (pickled mushroom i think). You should try it it is DE-LICIOUS!
What is this "Maggi" you speak of? I see it in Polish cookbooks all the time but have no idea what to look for. The only Maggi product I've run across was dry chicken bullion.
@@valvenator It is similar to Worcestershire and especially soy sauce. I think you should be able to find it worldwide as Nestle produces it. The main ingredients are salt, monosodium glutamate and vinegar, sometimes there are other things aromas such as lovage(? lubczyk we say in Poland idk if it is the same). It is basicly umami flavour in liquid form. Not really healthy but few dashes especially to chiken stock and it will be fantastic :D
in germany we eat raw pork - finly minced - with salt, pepper & garlic and raw onions ontop there are alot of videos from americans visiting germany to get the idea of what its like and i think it would be amazing to see you make it for the guys
Try "Mett", which is raw salted and peppered pork with onions. Its very popular in every part of germany! Super delicious but you really have to get fresh meat.
Hey Guga, people in Germany eat pork tartare all the time, it's called Mett and is very popular. It's just chopped or ground pork with diced onion. You eat it on bread, bagels etc. with a little salt and pepper. Give it a try!
This is called kibbeh nayeh and it's a Syrian meal from Aleppo. It's always raw and really really good!! But they add much much more spices. Love from Syria
tartare when done right is the best dish in the world. we also put gherkins in it and eat it with toasted bread with a spread of cold butter topped with tartare. yum. And it has to be hot a bit, mix some tabasco.
It's dangerous in Japan as well. No matter where you go, about 50% of chicken is infected with the salmonella. Even if Japan where torisashi is still attempted to be the most clean you can serve it raw (via searing, acids and immediately frozen after the animal is killed) still results in 4,000 cases of salmonella per year. In short, never eat raw chicken. Even in Japan.
Ben Boss Mc carpaccio is my favourite dish, but I never feel like trying it because I don't know what beef to use, and how to make sure to pasturize it - going to a butcher instead of a shop is a hassle.
@@gabriella2902 or to smart people who have access to meat of healthy raised pigs. I did not say they should try it in the US. Like Guga said - only take meet from your trusted vendor.
Were i live its in every butcher shop , its just grounded steak and we put only pepper and salt (some do alsoTabasco) on it . Its lean , raw and it goes on a sandwich . I love it .
Michael Hothan it only gives you salmonella if it got exposed to Salmonella. If chicken is kept clean like it is in Japan it wouldn’t have Salmonella......chief
I am a butcher myself, and here in Italy tartare is a very common preparation. Sometimes between a customer and another, I chop myself some meat and eat it as it is, no salt, no pepper or anything else. I also ground it and eat it raw. 31 years old and still alive :D
@@babedont well, i know it is a big nono in many countries, but in germany we eat it all the time, Mett is basically chopped Pork and spices. And we love to eat it on white bread with onions. It's really delicious
@@babedont pork in the past, they said not to eat it raw or undercooked because it had worms in the meat, but the way pork is processed now days they no longer have worms in the meat, so yes you can eat it raw or undercooked, just dont eat wild pork undercooked or raw, they can have worms
I reccomend you try an Asian dish similar to tartare. It's called 'Laab' (larb, for english). It uses herbs and spices like thai chili peppers, cilantro, green onions etc.. you should check it out and try it! You can have the beef raw as well.
One of your best and funniest videos. The tartare goes with an egg yolk, but I hate eggs. You have to try wagyu beef burger with natto (fermented soy beans), it's one of the greatest combinations to try!!! If you like raw egg, you can add 1 yolk in the natto.
It's not the quality that matters, even if they are as fresh at it can be you'll have a good chance that its contaminated with salmonelly and campylobacter. There's like a 25% chance that you will get sick, like seriously. And then you would have to know and trust the person that serves the chicken sashimi that it's as fresh and possible, was raised accordingly and from what part the meat comes from.
Had beef tartare in Paris... it was ok... good ol’ fashion grilled steak is still the best 💯 Had chicken sashimi in Tokyo... it’s more for the experience .... bbq grilled yakitori 😋
Some French bistrot propose a "seared" version of the tartare. It's still raw but the outside looks more "comforting". What was missing in this test are the fries. Can't eat tartare without burning hot fries.
For me, eye-round is the way to go, with red onions, garlic, pepper, salt, just chop everything the finest possible, add mustard and an egg yolk, (both are optional) let it rest for like 6-8 hours giving time the salt and the acids to attack the proteins, it's 10/10 with buttered toast
I used the complexus cut from a rib roast broken down from the cap and individual steaks. Came o u t great. Used salt pepper sesame oil and green onions.
In Europe we eat Tartar without any problem. The meat needs to be fresh AF and done. Cut it Brunoisee(2mm×2mm) mix it with olive oil,somewhere they put ketchup,mustard,capers, finely chopped shallots and done. Mix it a la minute,for order, salt pepper and enjoy!
Guga - you really need to get better tasters. I used to follow your channel but given the care you take in your preparation, it's just so annoying that most often he bangs the table, shouts into the mic and utters "it's good, Bro!". Your cooking deserves better. Get someone who has a vocabulary to speak about texture, mouth-feel and taste!
Beef tartar is sooo great on ryebread, with a indent in the beef and an egg yolk in it, fine cut red onions on top with salt and pepper. It's a traditional Danish dish. :P
In Mexico we have a thing called carne apache (Apache meat) which is raw ground beef with lime, salt, and vinegar and left overnight to kill the bacteria. Add some chopped onion, cilantro and chili flakes and serve on a tostada. Best dish in the world
YES, Egg is perfect for Tartare. Why I didn't add it? Ninja does not eat eggs.
Guga make a video of your equipment!!
In Germany we eat raw minced Pork with onions salt and pepper served on a breadroll, its called Mett and is super delicious
That explains the absence of a quail yolk. Man, this whole thing was heartbreaking without the yolk. However, it looks delicious, so I can't fault that! Good work.
Edit: awww, he's allergic! I had no idea! Sorry to drag the guy.
Try Appalachian Tartare
Personally I like the most only raw meat + salt/pepper everything else is ok but hides the taste especially those sauces I think they are too much
Ninja: "texture is the same, flavor is different"
Guga: "texture is different, flavor is the same"
Maumau: "Texture is different, flavor is different"
Edit for clarification
🤣
They are just different then😂
oh0stv so which one is it 😂
oh0stv mainly, the cooked one is NOT tartare. JS
🤣🤣🤣
As a lifetime raw beef carnarvore, let me suggest that beef tenderloin or filet is NOT the way to go with steak tartare. Years ago, a Michelin starred French chef friend whispered in my ear: "Use flank steak" and, "flankly", I've never looked back Hand-chopped flank has an al dente texture and yes, unlike mushy, essentially flavorless chopped filet, flank tastes beefy! I'd suggest you give (affordable) flank a try and kick up this dish a couple of notches... Just saying...
I just got really excited 😊. I love steak tartare.
how about picanha tartar ?
Meat taste far better eaten straight from the source aka people
@@noname_atall it would be a awful work to cut all the fat out of the picaña
@b king do you prefer it slightly rotten like our ancestors in pleistocene?
waiting for the dry-aged tartar
noname atall ahhh
I know that that this comment is 10 months old that's a death wish
@@ihavenofriends6998 I dont think you realise most tartare is dry aged
Me too :c
@@ihavenofriends6998 ive worked a michelin restaurant that serves calf dry aged in cow fat. delicious.
Ninja:”Don’t be sacred of the raw” 😅 that’s how people get pregnant ninja!😂
Victor Flores nigga what
Jerry ryans 😂
Yeah my sisters pregnant I’m finna be a dad
@@janafin *SWEET HOME ALABAMA*
Yeah it's pretty sacred the meat.
Guga do this recipe im sure you're going to love it (It's italian and It is called "Tagliata"):
Trim and then slice a filet mignon and put It into a bag filled with extra virgin olive oil,fresh rosemary pepper and salt (these two before you put your slices into the bag). Then you close your bag and you can refrigerate it or if you want to eat it soon you got to leave the bag at room temperature for at least one day to marinate.
As you want to cook it take out the meat and there you have to sear it (you just sear it fast on the outside as As you want your meat to be kinda raw inside).
DO NOT THROW THE LEFTOVER OIL IT IS SO GOOD WITH SOME BREAD!!
give it a try, It's delicioussss😱❤
Every time this man trys something it looks like he taking the biggest shot of vodka of his life lmaoooo
lol
Guga I’m still waiting for the no sear prank!!😂
Wont matter if you are blindfolded
@Spencer7445 _ you obviously never tried... Poor soul
@@mcf3778 lol this guy up here bakes steaks?
@@ayoutubechannul baked steak i didnt even notice that lol
Damn, we're baking steaks, and baking each other, no suprise tho, it's the UA-cam comment section
Waited until 2:37, when he says "Your raw beef tartare is *dϖ* "
I stay waiting for that 😳
omg🤣
lets doen
less døœêt
2:50
In Japan, horse meat sashimi (called basashi) is famous in certain regions. In contrast to popular belief, a well prepared basashi is not hard or chewy meat.
Tried in Fukuoka. Loved it.
I have used horse in cured sausages, and one time as a steak. I think it's the most tender meat I have tasted.
Depends on the cut, i ate the fat from the neck of a horse, quite chewy but an amazing contrast to the rib meat it was served with. Definitely head to Kyushu for the best basashi!
Lion meat tartar for the Ninja ! Looking good Ninja
Im glad this meme is still going
Cat-meat and zoo-meat are common fare in Cuba.
Lion meat is DEEEEEEEEEEELECHES
Thank you for making this rainy day thousands time better!
By the way, video quality steps up every single time...keep it up Guga!
Just what I was thinking.
Thanks Giacomo!
Pls give that pork tartare a go! In Germany we got Mettbrötchen, which is basically raw minced pork on a bun topped with lots of onions.
You can barely talk Americans into eating pork at 145℉ (med rare) let alone raw. They used to feed pigs poorly here so pork used to have trichinosis. So it's got the reputation of having to be well done because it used to have to be cooked to 165℉
Alter, Mettbrötchen sind der Hammer.
Caralho Guga, get you some good quality pork butt and mince it with your machine. Fresh ground black pepper and salt plus diced white onions and you are in heaven.
I think you have to take into account, that in europe (and especially in germany) we have pretty strict laws regarding that kind of food. Here that kind of food is perfectly safe to eat since every step of the chain is closely watched and controlled. Starting from the health status of the pigs, over to the temperature at wich the parts are transported at to the point that tartar has to be sold and consumed the day it is purchased. Given. The last step can't really be controlled since no one can really see if you buy tartar one day and consume it three days later. But no sane person person would do that ;-)
DBO ich finde mett widerlich 😂😂
I wouldn't eat pork tartare for texture reasons. It's just not something I'm interested in. However, I remember the slightest bit of pink being considered taboo when I was a kid, and I was able to serve my family a medium rare tenderloin less than a week ago. No complaints. In fact, they loved it because it wasn't as dry as American pork dishes tend to be. Tartare would be pushing it because it's a bit too mooshy for my tastes.
One method I've seen recommended (especially for super rare burgers, because grinding mixes in the outside bacteria into the inside of the burger) is to very quickly poach (Or searing would work as well) the very outside of the full cut of meat, without cooking it more than a millimeter or two, then trimming the outside off. At least for beef, all the bacteria that can cause food poisoning is held on the outside of the piece of meat, so as long as you sterilize that, then you can have safe raw meat on the inside.
no searing music today... I'm sad
Should have just made a seared tartrate. No sous vide, just straight to the sear!
"Bread makes everything better" - very true, and it's what makes my diet so painful.
There's one ingredient missing in a tartare... a raw quail's egg yolk. But otherwise, I love beef tartare too :D
I agree 100% but NINJA does not eat eggs, specially raw egg. 😢
a pickle as well in a small cubes and some mustard seeds and a shot of vodka with it is a must !! hehe other than that great vid !!
@@SousVideEverything wooo pinned comment! Thanks Guga!
I forgot Ninja is allergic!
@@SousVideEverything would he even notice it?
@Cardinal Copia's Love Slave ah. No probs. Thanks!
"don't be scared of getting it raw" trust Ninja
Guga you forgot your famous....."I know it doesn't look that good right now, but watch this" part and the guitar music. Come on..... Guga that's our favorite part.
Love learning new things! Great job again!
I feel the same way! Thanks!
I tried a pork ceviche recently. Cured pork in salt and then cleaned and lime/lemon with bits of bacon. pure heaven!
Fiend salami is cured pork. I bet its close to that.
@@Chino-Kafu sort of. Salami is usually aged with friendly molds to give it a nice tang.
In Germany pork tartar is very famous. We call it "Mett". It's totally safe to eat because of the strict laws and supervision of veterinarians. It's very delicious with chopped onions on fresh bread or buns.
In Poland too, but the best tartar is with vodka :D
There are even German Brazilian version called Hackepeter or Carne de Onça.
@@kuba729 Everything's better with Vodka! "Na zdrowie!"
@Roderick storey Carne de Onça is Delicious
@Roderick storey Oh, oh yeah, we had a lot of those scientists (Mengele died in Brazil). But, "Carne de Onça" isn´t raw pork, it´s raw beef, it´s almost like a tartar, so, it isnt that dangerous
I would like to see a test with pasteurizing the beef. Maybe 110 degrees for 2 hours or something similar (I don't know the exact time/temp) but an under rare/black and blue temp long enough to make it totally safe.
I am from Germany
I Love raw Tartare
Also do Carpaccio, raw, very thin sliced Beef, with Olive oil, Balsamico and Parmesan
In Germany we have a dish called Mett, raw Pork with spices, delicious!
Ich kann mett nicht ausstehen 😂😂
I've never made Beef tartare myself, but I have tried it. It is good, but it's something I'd want like twice a year. Great Job Guys!
Ethiopian Kitfo is very flavorful and is great with Injera. I absolutely love it, and you might like this more than the classic Steak Tartare.
Beef tartar on a fried sourdough bread with a little bit of garlic rub is my favourite thing to eat with a glass of beer in the Czech Republic! We usually scrape the tenderloin with a knife, egg yolk, salt, pepper, minced onion, paprika, worchester, ketchup/mustard (all these are optional, depends on the chef or what you like), but I think the fried sourdough bread is a must have!
Tartare is super popular now here in Italy... good stuff. Also, we just season with oliva oil and salt most of times.
e limone!
Esatto
Do you eat carpaccio
Try Tatrare this way: raw meat + Raw egg yolk + salt, pepper+ onion +Sour pickled cucumber. NOTHING MORE.
Vodka 😁
An egg yolk would have made it so good
Makes it taste so rich and man I salivate thinking about it
Ninja is allergic to egg
In western germany we actually have something like your mentioned "pork tartare".
Here it s way more finely chopped than you did it with the beef tartare. It's called "Mett" - Pronounced like the english "met" and it's completely raw pork. You just season it with paprika powder, salt and a little bit pepper.
Traditionally you take a bun, put a really good amount of butter on it, put a even better amount of mett (fiiiinely chopped, minced raw pork with a good amount of fat in the meat and usually kind of 100 grams per bun) onto that and put raw, white onions on it. This is the traditional, german way - It's common in all over germany, but we really love it in the western part. Here it is like a national food.
I am from south Denmark, 15 km. from the border,and i love it.
Delicious
Thanks for this experiment Guga. Your tartare recipe looks amazing!
I wanted to say that in France some chef say "rare" is ~48C (~120F), I know USDA or other entities don't consider it "cooked" but it depends on the country anyway, and since you're eating the same piece raw it probably doesn't matter too much. Maybe you should try it a bit lower and see if you prefer it?
Love me some tartare! Keep up the good work Guga!!
YEAH! Raw meat experiment!
no way id eat chicken tartar
Pork is as far as I'd go if it's a healthy pig it's common in Germany. I've had raw lamb, venison, scallops and of course fish and oysters
We eat that thing in Poland a lot with the Yellow part of the egg on top. Its delicious and we love it!
Put an egg yolk (quail or chicken doesn't matter), touch of sesame seed oil, salt and some moderate amount of fine black pepper powder. Its a korean style of tartar called yukhue and it is one of the most simplest and purest way to enjoy a good piece of raw beef. Once you try, I assure you, you won't be needing any more spices or additives to your meat. :)
should try " Carpaccio " probably my favorite dish
Ninja at the end taking the rest of the tartar hahaha take it easy man save some for everyone else 🤣😂🤣😂🤣
i was once repulsed at the thought of tartare until i worked at this italian restaurant and they had me try it. salt, pepper, egg yolk, truffle oil, truffle shavings on a biscuit woo boi i gotta say i was blown away
5:31 I love the face he makes as he say he's betraying the tatare family
I find myself thinking, "Sous Vide everything" in his accent even when I order taco bell..Sous vide everything
what
No chicken tartare for me, I don't have a death wish.
Also, the fat can lead to a lot of bacteria. The Germans in Frankenmuth, Michigan call this Tiger Meat. They prepare and sell it at Kern's Sausage in Frankenmuth.
Raw steak just needs salt and garlic powder and its amazing.
Try Tatrare this way: raw meat + Raw egg yolk + salt, pepper+ onion +Sour pickled cucumber. NOTHING MORE.
@@simonci5177 The european way
raw steak just needs raw steak xD
I finally subscribed 😂 after 2 months of watching
Avo's Channel I’ve been watching for over a year and still haven’t subscribed lol
James Newton 😂 u might as well sub bro
Can we see you do a London Broil? It's one of my favorites and I would love to see your version!
Not sure, I think it might be way to strong.
@@SousVideEverything That's why it would make a great experiment!
Never tried it this way but thai style laab. The raw one is better. Looks good. Great job..
laab moo :D
Hey googa! Try going to a Laotian/Thai restaurant and order a raw beef laab/larb. It’s a beef salad. Might be very crazy cause of the looks But the flavors are amazing !
Guga!!!! You should make carne apache its like seviche but insted of fish is carne molida..
This comment just got harder and harder for me.
Make Carne apache!
Me: what?
It's like seviche.
Me: it's like what?
Replace the fish with Carne molida
Me: hi domino's? Can I get a none none pizza with left beef?
@@vjsoeifi Seviche it is basically ground up fish and you cook it with lemon. If your still confused look it up its delicious
Ceviche*
I hope you use the clippings for soup, stew, or greens.
Here in Poland(And Europe i guess) we mix Beef Tartare with Oil, Maggi/Worcestershire/Soy Sauce, salt and pepper. Then we serve it with OR we mix in: Onion, Egg jolk, Pickled cucumber and maybe mushrooms (pickled mushroom i think). You should try it it is DE-LICIOUS!
What is this "Maggi" you speak of? I see it in Polish cookbooks all the time but have no idea what to look for.
The only Maggi product I've run across was dry chicken bullion.
@@valvenator It is similar to Worcestershire and especially soy sauce. I think you should be able to find it worldwide as Nestle produces it. The main ingredients are salt, monosodium glutamate
and vinegar, sometimes there are other things aromas such as lovage(? lubczyk we say in Poland idk if it is the same). It is basicly umami flavour in liquid form. Not really healthy but few dashes especially to chiken stock and it will be fantastic :D
@@AvantuPL Thanks! So it's basically a flavor enhancer. There's a European Deli not too far from here. I'll see if they carry it.
in germany we eat raw pork - finly minced - with salt, pepper & garlic and raw onions ontop
there are alot of videos from americans visiting germany to get the idea of what its like and i think it would be amazing to see you make it for the guys
need to try some german Mettbrötchen now lol. delicious
Colin Stuart aber wenn dann muss es nach deutscher Tradition zubereitet werden.
@@friedrichhollander4116 of course. this would probably be tough to do in the US.
Always wanted to try it when I heard there is raw pork food in Germany
@@Racule Every time I visit germany I seek it out and eat it every day, I highly recommend it.
Chicken tartare ???? Can You say SALMONELLA!! LOL
There are some Chicken u can eat raw without the Danger of Salmonellas😂😂
Robin TV yeah, but it would be really hard to find, like in 1/100000
Robin TV doesn’t worth the risk
Try "Mett", which is raw salted and peppered pork with onions. Its very popular in every part of germany! Super delicious but you really have to get fresh meat.
Hey Guga, people in Germany eat pork tartare all the time, it's called Mett and is very popular. It's just chopped or ground pork with diced onion. You eat it on bread, bagels etc. with a little salt and pepper. Give it a try!
Chicken Tartare........no, proceed with extreme caution!
Don't be scared to get it raw
-Ninja 2019
I’ll be sure to show my girl this since she loves ninja😂👌🏽
Always awesome waking up to a new video from you keep it up!
Tabijam thank you!
This is called kibbeh nayeh and it's a Syrian meal from Aleppo. It's always raw and really really good!! But they add much much more spices. Love from Syria
Hazemos it’s lebanese bro
Guga- I'm surprised that you, a Korean food connoisseur, didn't make Yukke, the Korean version of steak tartare. It's Deeeeelicious!!!
Yukhoe the best thing ever. Lived in Korea for 12 years and it's always one of my favorites.
Woah! Dry Aged Beef Tartar!!!
Ninja seems like a man who is always happy.
Tartare is one of my favorite “dishes”.
Carpaccio can’t even compare!
I Challenge you to...
SOUS VIDE 1 DOLLAR STEAK 🥩
I think he did that already
@@Stxgnxnt He did? I didn't see that video and will hunt for it as I'm curious.
Perfect Ramen $1 steak vs $10 steak vs $100 steak
Hey Guga its like Carne Apache from mexico, you should try it.
carne apache is cooked with lemon bro not the same
@@guapodachapo7124 gotta learn to read bro.. Never said it was..
u said its like tartar and its NOT LIKE TARTAR LEARN HOW TO EXPLAIN
Hugely popular in my home country, Poland. We always have some during parties once we start drinking Vodka. It is a nice snack.
tartare when done right is the best dish in the world. we also put gherkins in it and eat it with toasted bread with a spread of cold butter topped with tartare. yum. And it has to be hot a bit, mix some tabasco.
I've had chicken sashimi in Japan and it's incredibly good. But I wouldn't do it in the US with the way chickens are raised here.
It's dangerous in Japan as well. No matter where you go, about 50% of chicken is infected with the salmonella. Even if Japan where torisashi is still attempted to be the most clean you can serve it raw (via searing, acids and immediately frozen after the animal is killed) still results in 4,000 cases of salmonella per year.
In short, never eat raw chicken. Even in Japan.
Your loss
I dont know what "bocadito" is. Make a video of that :D. Excelent video 🤤
i think guga is being coerced by some kind of lemon mafia to put sliced lemons on absolutely everything
I do mine with truffle oil, shallot, garlic, salt, pepper, a bit of dijon mustard, and capers. Quail egg on top. It is amazing!
Ey guga you should made carne al pastor😎
Best coment ever
Looked good to me! Why didn’t you cook the beef at a temp of 120 which is still considered rare ?
because 120F doesn't do anything pasteurization wise, which he was going for.
I’ve had rare chicken in Japan but it has be super fresh and healthy chicken.
Maumau seems like the nicest and most humble person ever
you have to try raw beef carpaccio.. its delicious 😎👌😉🔥
Ben Boss Mc carpaccio is my favourite dish, but I never feel like trying it because I don't know what beef to use, and how to make sure to pasturize it - going to a butcher instead of a shop is a hassle.
Now you have to come to Germany and try "Mett" (raw minced pork)
Only for retarded people only who want parasite invade their body slowly.
@@gabriella2902 or to smart people who have access to meat of healthy raised pigs. I did not say they should try it in the US. Like Guga said - only take meet from your trusted vendor.
@@der_bruehl my friend had surgery caused by tapeworm, he never ate raw meat, but he eat cooked pork
In Poland we add egg yolk in IT.
Were i live its in every butcher shop , its just grounded steak and we put only pepper and salt (some do alsoTabasco) on it . Its lean , raw and it goes on a sandwich . I love it .
only way I'd try chicken raw is unless I'm in Japan
Noé Vasquez yeah they treat the chicken right unlike in America
@@Chilax raw chicken can give you salmonella chief.
Michael Hothan it only gives you salmonella if it got exposed to Salmonella. If chicken is kept clean like it is in Japan it wouldn’t have Salmonella......chief
@@Chilax ok buddy
im down for chicken tartare if its not raised like the farms in china/uk/usa. i think japan has chicken sashimi raised so it can be safely eaten raw
I tried pork and i got worms
Wagyu Tartare sounds good.
I am a butcher myself, and here in Italy tartare is a very common preparation. Sometimes between a customer and another, I chop myself some meat and eat it as it is, no salt, no pepper or anything else. I also ground it and eat it raw. 31 years old and still alive :D
Marco I’m interested in trying this but how do I avoid tapeworms or other parasites? What should I look for and buy/avoid?
Pleeeaaase try Raw Pork, try "Mett" or "Mettbrötchen".
We germans eat it all the time it's awesome
Thought raw pork is a big nono? Or am I missing something
@@babedont well, i know it is a big nono in many countries, but in germany we eat it all the time, Mett is basically chopped Pork and spices. And we love to eat it on white bread with onions. It's really delicious
@@Steven41578 Im not questioning its taste, but is it safe?
@@babedont pork in the past, they said not to eat it raw or undercooked because it had worms in the meat, but the way pork is processed now days they no longer have worms in the meat, so yes you can eat it raw or undercooked, just dont eat wild pork undercooked or raw, they can have worms
@@babedont if you handle and prepare it right, well of course it is
Guga,do a video where you make a beef tartare with a dry age meat pls hahahaha😂
Oh boy.
Sous Vide Everything oh God,you replied lol😂😂. Love you so much Guga,keep it up!
I reccomend you try an Asian dish similar to tartare. It's called 'Laab' (larb, for english). It uses herbs and spices like thai chili peppers, cilantro, green onions etc.. you should check it out and try it! You can have the beef raw as well.
One of your best and funniest videos. The tartare goes with an egg yolk, but I hate eggs.
You have to try wagyu beef burger with natto (fermented soy beans), it's one of the greatest combinations to try!!! If you like raw egg, you can add 1 yolk in the natto.
I've had chicken tartare in Japan, but their quality of chicken is a lot better than in the US or Europe.
It's not the quality that matters, even if they are as fresh at it can be you'll have a good chance that its contaminated with salmonelly and campylobacter.
There's like a 25% chance that you will get sick, like seriously.
And then you would have to know and trust the person that serves the chicken sashimi that it's as fresh and possible, was raised accordingly and from what part the meat comes from.
Had beef tartare in Paris... it was ok... good ol’ fashion grilled steak is still the best 💯
Had chicken sashimi in Tokyo... it’s more for the experience .... bbq grilled yakitori 😋
Some French bistrot propose a "seared" version of the tartare. It's still raw but the outside looks more "comforting".
What was missing in this test are the fries. Can't eat tartare without burning hot fries.
For me, eye-round is the way to go, with red onions, garlic, pepper, salt, just chop everything the finest possible, add mustard and an egg yolk, (both are optional) let it rest for like 6-8 hours giving time the salt and the acids to attack the proteins, it's 10/10 with buttered toast
Why do you keep saying "safe to eat"? You can eat beef raw, it's perfectly safe
lol i love when i see ppl who are scared of raw meat eat it, and like the flavor
Not exactly when it’s minced
Mamao looks like professor from money heist
He REALLY doesn’t.
Tully he’s blind or something lmao
Hell no
I used the complexus cut from a rib roast broken down from the cap and individual steaks. Came o u t great. Used salt pepper sesame oil and green onions.
In Europe we eat Tartar without any problem. The meat needs to be fresh AF and done. Cut it Brunoisee(2mm×2mm) mix it with olive oil,somewhere they put ketchup,mustard,capers, finely chopped shallots and done. Mix it a la minute,for order, salt pepper and enjoy!
the beef should be more diced. almost like hamburguer meat, and you are missing raw quaill egg for binding
Guga - you really need to get better tasters. I used to follow your channel but given the care you take in your preparation, it's just so annoying that most often he bangs the table, shouts into the mic and utters "it's good, Bro!". Your cooking deserves better. Get someone who has a vocabulary to speak about texture, mouth-feel and taste!
Beef tartar is sooo great on ryebread, with a indent in the beef and an egg yolk in it, fine cut red onions on top with salt and pepper. It's a traditional Danish dish. :P
In Mexico we have a thing called carne apache (Apache meat) which is raw ground beef with lime, salt, and vinegar and left overnight to kill the bacteria. Add some chopped onion, cilantro and chili flakes and serve on a tostada. Best dish in the world
Damn that sounds delish!!!