If you like beef nothing beats a real homemade steak tartare.. in my view this is simply best steak tartare you will ever try (made in the style of Paul bocuse but using a mincer instead of a knife). get the recipe: bit.ly/3pmkDsW
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The food grinder kit I am using: amzn.to/2QWJJjT
if you want the real experience and you are patient enough, mince your meat by hand with a knife which is the traditional way.
🧅🥕INGREDIENTS🥕🧅
300 grams beef filet (finely minced with a knife or with a food mincer)
1 egg yolk
1 teaspoon Dijon mustard
40 ml olive oil
2 and half tablespoons shallots (finely diced)
2 teaspoon finely chopped parsley
2 teaspoon finely chopped chives
1 teaspoon caper (roughly chopped)
1 teaspoon ketchup
1 teaspoon gherkins
a few drops of tabasco
a few drops of Worcestershire sauce
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🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
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Essential utensil set:
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Kitchen scales Us Oz and metric grams:
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Measuring cups set:
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Great starter cookware set (tri-ply clad):
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A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
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Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
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For people wanting to learn technique like in culinary school:
The professional chef:
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Le garde manger:
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Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
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The professional Patry chef:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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