Steak tartare is a meat dish made from raw meat (beef or horse meat). Usually served with onions, capers, pepper and Worcestershire sauce, and other spices, often served to the restaurant separately, to be added to taste. Often served with raw egg yolks, and often on whole wheat bread.
The name tartare is sometimes generalized for raw meat dishes or other fish.
A less common version in France is the tartare aller-retour , a mound of raw bacon bitten lightly on both sides.
Video Steak tartare
Histori
Its name is the original shortening of à la tartare or "served with tartar sauce", a popular dish in the 19th and early 20th century.
The modern version of steak tartare with raw eggs was first served at a French restaurant in the early 20th century. What is now commonly known as "steak tartare" is then called steack ÃÆ' l'Americaine . The steak tartare was a variation of that dish; the 1921 edition of Escoffier's
Over time, the difference between steack ÃÆ' l'Americaine and the variation disappears. The 1938 edition of Larousse Gastronomique describes steak tartare as raw beef served with raw egg yolk, without mentioning tartar sauce.
Previously, it was called "Tartar steak".
Although the word 'tartare' may refer to the Tatar people in Central Asia, and there are many stories linking steak tartare with them, steak tartare is not related to Tatar cuisine.
"ÃÆ'â,¬ la tartare" or simply "tartare" still means "served with tartar sauce" for some dishes, mostly fried fish.
The name 'tartare' is now sometimes applied to meat or other fish, such as tartare tuna, introduced in 1975 by the Le Duc restaurant in Paris.
Maps Steak tartare
Health problems
Health problems have reduced the popularity of meat dishes in some parts of the world due to the danger of contamination by bacteria and parasites such as Toxoplasma gondii and Taenia saginata.
Bacteria
When basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low. Even when these provisions are met, it is still not recommended for people with weakened immune systems or chronic diseases, as these people are at greater risk of infection than E. coli and/or Salmonella .
Parasites
Toxoplasma gondii is a parasite that can be found in raw or undercooked meat. Cultural differences in the consumption of raw meat are thought to be the cause of regional variation in the prevalence of toxoplasma infections (ranging from about 55% in France to 10% in the UK). Because of the risk of congenital toxoplasmosis in the fetus, pregnant women are advised not to eat raw meat. Latent toxoplasmosis in adults, although not as dangerous as congenital toxoplasmosis, has been associated with lower psychological and IQ effects in some studies.
Area variation
Europe
Steak tartare is found in many European dishes.
Belgian version, filet amÃÆ' Â © ricain (prÃÆ' Â © parÃÆ'Â ©) , is generally made with mayonnaise and flavored with fresh capers and herbs. It was formerly made of horse meat. Usually served with fries.
In the Czech Republic, steak tartare ( tatarskÃÆ'½ biftek ) is found in most restaurants. The meat is lean sirloin soil and has raw yolk in a dimple in the middle. Meats can be mixed with herbs and spices, but usually the customers are given herbs and seasonings to taste. The steak tartare is usually served with fried bread (topinka) and raw garlic cloves to be rubbed on toast.
The tartare steak variant is also present in Danish smÃÆ'¸rrebrÃÆ'¸d, where it is served in rugbrÃÆ'¸d (wheat bread) with a variety of toppings. In Sweden, steak tartare, biff, is usually served with raw egg yolks, raw onions, beet dice and pickled capers. In Finland, tartarpihvi is served with raw egg yolks, raw onions, cucumbers and pickled and salted peas. Variations of dishes include buttermilk sauce and salmon roe. The Russian (European) version can include pickled and salted mushrooms and toasted white bread.
North America
In Wisconsin, it is quite popular among German immigrant descendants, using raw sirloin, wheat bread like in Germany, pepper, onions, and eggs. This is known as a "cannibal sandwich" among many Wisconsin residents.
South America
Chilean cuisine serves raw raw beef dishes called crudos.
In southern Brazil, influenced by German immigrants, known as Hackepeter or Carne de OnÃÆ'§a in Curitiba where this dish is very common and served with green onion.
Africa
Ethiopia has long eaten a plate of raw meat, minced beef called kitfo.
See also
Bibliography
- Linda Stradley, I'll Have What They Have: Legendary Local Cuisine , Falcon, 2002
- Craig J. Smith, The Raw Truth: Do not Blame the Mongols (or Their Horses) , NY Times, Apr 6, 2005
- Raymond Sokolov, Cooking , revised 2004 edition, ISBNÃ, 0-06-008391-3, p.Ã, 41 in Google Books
- Albert Jack, What Caesar Do for My Salad: No Offending Earl's Sandwich, Meringue Pavlova and Other Curious Stories Behind Our Favorite Meals , 2010, ISBNÃ, 1-84614-254- 7, p. 141 on Google Books
References
External links
Source of the article : Wikipedia
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