Eat steak tartarealfredpackerFebruary 6 2008, 05:20:36 UTC
I support you Lou. My suggestion is you eat a lot of steak tartare... so to help you get going on this "raw foods" diet I found this Anthony Bourdain recipe. This is perfect because as About.com says: Heating food above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and "life force" of food. Typically, at least 75% of the diet must be living or raw.
No cooking here... just mixing. The "life force" is still intact. Is Worcestershire and Tobasco okay w/raw foods? That will fall into the 25% I guess...
Recipe Courtesy Anthony Bourdain, Anthony Bourdain's Les Halles Cookbook
"Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you?ll utterly destroy it." Ingredients: Steak Tartare 2 egg yolks 2 tbsp Dijon mustard (28 g) 4 anchovy filets, finely chopped 2 tsp ketchup (10 g) 1 tsp Worcestershire sauce (5 g) Tabasco sauce, to taste Freshly ground black pepper 1/4 cup salad (i.e., corn or soy) oil (56 ml) 1 oz Cognac (28 ml) 1 small onion, freshly and finely chopped 2 oz capers, rinsed (56 g) 2 oz cornichons, finely chopped (56 g) 4 sprigs of flat parsley, finely chopped 1 1/4 lb. fresh sirloin, finely chopped (560 g)
Directions: Steak Tartare Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley. Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately.
Re: Eat steak tartaredamnitlouFebruary 8 2008, 00:52:00 UTC
well i'm shooting for 100% but will probably fall around 95%. Since i just refuse to spend the money on raw almonds. 16. bucks a pound rather than 6 buck a pound. and that is sooo not on my diet
Heating food above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and "life force" of food.
Typically, at least 75% of the diet must be living or raw.
No cooking here... just mixing. The "life force" is still intact.
Is Worcestershire and Tobasco okay w/raw foods? That will fall into the 25% I guess...
Recipe Courtesy Anthony Bourdain, Anthony Bourdain's Les Halles Cookbook
"Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you?ll utterly destroy it."
Ingredients:
Steak Tartare
2 egg yolks
2 tbsp Dijon mustard (28 g)
4 anchovy filets, finely chopped
2 tsp ketchup (10 g)
1 tsp Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 oz Cognac (28 ml)
1 small onion, freshly and finely chopped
2 oz capers, rinsed (56 g)
2 oz cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped (560 g)
Directions:
Steak Tartare
Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately.
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