Precautions making carpaccio
I saw in TV chefs making carpaccio.
They get a nice raw meat and fillet them in thin pieces.
Then they make a sauce and side dishes.
Isn't eating this raw meat dangerous?
Best Answer
Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.
Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.
Absolutely never use raw chicken or pork meat!
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Can you get food poisoning from carpaccio?
Unfortunately, even if preferred by foodies, there's no way to guarantee the safety of rare meat. That also means raw meat delights, such as steak tartare or beef carpaccio, are not considered safe, especially for people who are at higher risk of food poisoning.How is it safe to eat carpaccio?
Aside from being high in protein, raw meat - such as Carpaccio - is often considered healthier as it doesn't contain any carcinogenic HCAs (heterocyclic amines), which are found in processed, cooked, especially grilled meats, as it is created by high heat or open flames.How is carpaccio prepared?
Carpaccio (pronounced "car-PAH-chee-oh") is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion.Does carpaccio need to be cooked?
While Carpaccio is always served raw, the dish may be created from fish, veal, or steak. Steak Carpaccio is always sliced thinly and often served drizzled in extra virgin olive oil.How to make Beef Carpaccio with Gennaro Contaldo
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Answer 2
If you're interested in trying out any of the traditional raw meat dishes, such as Carpaccio or Steak tartare, maybe Crudos or Mett etc. the most important consideration is where you source the meat.
As Lorenzo said, only use fresh meat, I would add, only use organic meat that you can guarantee has been prepared in a hygienic environment by a certified butcher.
Answer 3
Starting with a whole chilled piece of meat, I quickly pour boiling water over all the outside surface. (I find this much easier than trying to sear every bit of surface in a pan.) Pathogens are generally only on the surface so this kills them off, and it cooks barely half a millimetre of the meat, turning just the outside grey. You don't notice at all if you then finely chop the meat for steak tartare. For carpaccio you, the cook, can always eat the two discoloured outside slices.
I've also considered rubbing vodka over the outside to sterilize without discolouring the surface (like a hand sanitizer), but I've never tried it!
And of course, you should eat raw meat only when it's from a reputable source.
Answer 4
The recipe I work from has you put the meat in the freezer, then pan sear it. This kills any pathogens on the outside and the time in the freezer prevents the heat from searing from getting too far into the meat. Trim off the cooked regions with a clean knife and you've got reasonably safe raw beef.
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