Raw meat (Carpaccio aged)

0 0
Raw meat (Carpaccio aged)

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Directions

Share

Attention! If you are going to cook this product, you should realize the most important thing is the quality of the meat.

So, you take cow-side of the best marbled beef and place it for maturation at +2,3 C and 80% of humidity for 15-20 days. Afterwards you cut off a dry, blackened and slightly smelly paring to discover deep red meat with yellow tender fat. You cut a fine slice like on slice machine, roll it as a rose, add some coarse salt grains and some drops of best crude olive oil, and to conclude some flakes of parmigiano. Then being a Rabelais follower you finally can send this picturesque masterpiece compared to early Netherlandish paintings directly to your insatiable maw.

(Visited 431 times, 1 visits today)

Stanislav

previous
Brisket
next
Five-Month Aged Manga Speck
previous
Brisket
next
Five-Month Aged Manga Speck

One comment

× You need to log in to enter the discussion
  • Если бы меня кто-то кормил трюфелями и читал Пришвина на ночь, я бы может и не отказался пожерствовать собсвенным боком. Замечательное изложение!
Designed by

best down free | web phu nu so | toc dep 2017

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close