Maybe the steak tartare be one of the most popular ways to eat lightly raw meat. Traditional recipe of French cuisine -although its name does not take us to France-, this plate of minced meat —with a knife, please— is a culinary classic that, luckily, we can emulate at home.
It may be more frequent to order it in restaurants, especially for that certain Show and mise en place what do you need. The well chopped pickles, the mixture of the meat itself and the emulsion based on egg yolk, Tabasco sauce and Perrins sauce are part of this charm in a dish that is generally a little rough.
The bad thing, as always when we talk about spiciness, is that what you don’t like and how much you get tired —as usually happens with everything— and suddenly our steak tartare turns into a spicy dish where we neither enjoy the meat nor the fresh profile of the pickles or the chopped spring onion.
Fortunately, there is a remedy—both at home and in a restaurant—for correct the spiciness of the steak tartare. To taste, of course, because there are people who prefer well bravo the steak tartarebut there are others who can’t stand that it has gotten out of hand.
The truth is that it is correctable, regardless of the type of hot sauce that we have used in its preparation. Although the normal thing is that it is Tabasco, other seasonings can be used for the recipe and with a simple trick we will be able to reduce the level of spiciness of the steak tartare and make it edible.
It doesn’t have to go in the trash We are not going to pass him through the water tap. Nor are we going to leave it dying of laughter on the table simply because we have gone too spicy. However, the recommendation is that we increase the degree of spiciness after a small test, not that we wait for the last moment to verify that it has gotten out of hand.
The trick, just as effective and accessible, as explained Paco Paton, waiter and head waiter of the Madrid restaurant La Fonda de la Confianza, is in the egg. In a very similar way to what happens with milk or dairy products, the fat in the egg yolk helps to mitigate that spicy sensation.
Tabasco Chipotle Tabasco Hot Sauce – 60 ml
This is due to the fact that capsaicin, which is the compound that gives chili peppers, chili peppers and peppers their itch, is fat-soluble, which is why Paco Patón recommends correct the steak tartare of spiciness adding more egg yolk to the preparation until it can be in tolerable standards.
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