Quote:
Originally Posted by P1
chassis always appreciate your uploads, especially when you make the food yourself.
That seems like an awfully "smooth" steak tartare. I enjoy mine more on the hand-minced side. How was it?
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Thanks. The tartare was nicely minced, not puréed. Look closely at the photo and the mincing is more apparent. The presentation was smoothed out, likely with a pastry ring and small spatula, giving a smoother/finer appearance. This was in Venice.