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Bison tartare that was delicious and the best potato chips I've ever tasted. (thelemmy.club)
submitted 4 days ago* (last edited 4 days ago) by to c/foodporn@lemmy.world
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[–] 47 points 4 days ago (23 children)

A correctly prepared tartare is safe and delicious. It is one of the best ways to taste the meat, as there is no cooking process to change the flavor. If you get a chance, considering its price, try it!

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  • [–] 14 points 4 days ago (14 children)

    I still think I'll pass.

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  • [–] 15 points 4 days ago (12 children)

    If you're curious about it but can't quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.

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  • [–] 4 points 4 days ago (7 children)

    You’ve never had a raw egg in a beer as a little nutritional hair of dog?

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  • [–] 4 points 4 days ago* (6 children)

    In things it's fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.

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  • [–] 3 points 4 days ago (4 children)

    Here, it would be mixed with the meat, a bit as when added on top of pastas.

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  • [–] 2 points 3 days ago* (3 children)

    I've had tartare a couple times (and without the egg it's delicious), and the egg is still one of the defining textures; it's not mixed with anything that makes it not slimy. It just coats the meat, and if that's your thing that's great! It's just not mine.

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  • [–] 2 points 3 days ago (2 children)

    here usually, the egg is optional... if ordered, it is usually mixed with the meat before eating.

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  • [–] 2 points 3 days ago* (1 child)

    I understood what you meant, and I've had it prepared both ways - the egg still defines the texture, even when incorporated with the meat prior to eating. Without the egg I find it delicious (though I vastly prefer blue or raw whole steak), but I've never seen it offered that way without a special request. You live in a lucky region, I guess!

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  • [–] 2 points 3 days ago

    You are right, I live in a region where eating is the aim of living (rather than a need to live). Yet when the meat is fresh enough restaurants usually don't offer egg on top (or as an opt-in thing). I would not ask tartare to a non-specialist restaurant, mostly because my taste is wasted by the habit of quality... so I order the things the restaurant do well rather than my favorit dish. And I don't do tartare myself...

    So, the egg isn't wrong, but I join you to the fact that if the tartare is good without egg, there is no point to add one (raw beef don't miss protein). And if the egg is needed, I would prefere order something else...

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  • [–] 3 points 4 days ago* (3 children)

    I've always wanted to try a steak Pittsburgh rare.

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  • [–] 10 points 4 days ago (6 children)

    I couldn’t eat it either but it has nothing to do with safety or taste. The texture is what I’d have a problem with.

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  • [–] 3 points 4 days ago (1 child)

    It's a shockingly good texture. Way better than it sounds.

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  • [–] 2 points 4 days ago

    Is it the texture of finely cut uncooked meat, because any texture like that and I immediately become nauseous.

    It’s very psychosomatic for me. Happens with chicken too if it’s a woody piece. I can temp it to know it’s cooked, I can look at it and see it’s cooked but as soon as I feel that abnormal texture I’m out.

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  • [–] 1 point 3 days ago (2 children)

    That’s where the combination comes in. The texture contrast trait with little toast points makes it entirely different

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  • [–] 2 points 3 days ago (1 child)

    I can guarantee you that, for me, the contrasting texture would only make the meat texture stand out more. That’s why it’s psychosomatic; it’s a physical response to a mental sensation.

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