Carpaccio

[Scherf]

It's raw beef.

[A8TOOL]

Don't care about that or bumble bees and wedding dresses. I do like the fact that it gives hints and I'd like to see more of them posted on login than any inside joke.

[Max]

Go rent a sense of humor.

[Jackal1]

Originally posted by Max
Go rent a sense of humor.

He can have his own pretty cheap by shopping victoriously at eBay.

[Cooley]

Well some Chefs would argue its more of a culinary method of pounding or slicing somthing paper thin, often the loins are seasoned and seared on the outside also like the pic below

You probably see more Ahi tuna prepared this way then Beef these days,
though a steakhouse i go to has a nice version of Kobe Carpaccio

[uberhun]

Originally posted by Cooley
Well some Chefs would argue its more of a culinary method of pounding or slicing somthing paper thin, often the loins are seasoned and seared on the outside also like the pic below

You probably see more Ahi tuna prepared this way then Beef these days,
though a steakhouse i go to has a nice version of Kobe Carpaccio

True Carpaccio is not seared or cooked it is marinated in Balsamic vinegar and herbs.
(Chef Uber)

[TEShaw]

Nice carpaccio recipe from Gourmet magazine:

http://www.epicurious.com/recipes/food/views/10462




The Oxford Engilish Dictionary sez:

"[< the name of Vittore Carpaccio (c1460-1525), Venetian painter, who used a distinctive red colour similar to that of raw beef.
  The dish is said to have been created by Giuseppe Cipriani of Harry's Bar in Venice in 1961, inspired by an exhibition of Carpaccio's work at the Doge's Palace. Cf. BELLINI n.]

    An Italian dish of extremely thin slices of marinated raw or very rare beef, typically served with olive oil and lemon juice. Hence: a dish in which the main ingredient is served, usually raw, in extremely thin slices.

1974 N.Y. Times 16 June VI. 47/1 Carpaccio... Have the meat sliced as thinly as possible... Put the remaining ingredients into the..blender... Spoon the sauce over the meat. 1989 Caterer & Hotelkeeper 14 Dec. 43/1 Although more usually associated with paper thin slices of raw beef, this ‘carpaccio’ was thin slices of traditionally cured duck breasts, served with a delicate vinaigrette. 1994 Minnesota Monthly May 61/2 A retro, clubby retreat where fish is the forte, from smoked salmon and tuna carpaccio as starters on to mahi-mahi, swordfish, and Norwegian salmon. 1998 N. LAWSON How to Eat (1999) 153 Real carpaccio, as invented by Harry's Bar, and served up in modish joints all over the northern and southern hemispheres."


The 'served with lemon juice' thing would encompass the equivalent of marination as it provides the oxidation (cooking).

regards, T. E. Shaw

[BaldEagl]

I've had smoked salmon carpaccio.  mmm mmm mmm.

[Max]

As a chef-owner of a fine dinging joint in Vermont, here's my take on Carpaccio:

Baldeagl - what you're referring to is Smoked Salmon. The salmon is cured with salt (kosher) + usually a bit of sugar and proprietary seasonings. Then it's cold smoked, chilled and sliced very thinly.

Uberhun & Cooley - Carpaccio traces its roots back to Harry's Bar in Venice...the same restaurant that originated the Bellini (Champagne + peach nector) appertif. The original version consisted of very thin wafers of beef tenderloin with shaved Reggiano-Parmgiana cheese and a drizzle of Extra Virgin Olive Oil.

Since hitting the shores of USA it now has numerous variations: quickly seared on the outside, addition of Capers or lemon juice or a few drops of aged Balsamic vinegar. My preference is the original...use top quality beef and keep it simple...the flavors marry very well. Dress it up too much and it's like a good looking woman wearing too much make-up

There ya have it.

[storch]

Originally posted by Max
As a chef-owner of a fine dinging joint in Vermont, here's my take on Carpaccio:

Baldeagl - what you're referring to is Smoked Salmon. The salmon is cured with salt (kosher) + usually a bit of sugar and proprietary seasonings. Then it's cold smoked, chilled and sliced very thinly.

Uberhun & Cooley - Carpaccio traces its roots back to Harry's Bar in Venice...the same restaurant that originated the Bellini (Champagne + peach nector) appertif. The original version consisted of very thin wafers of beef tenderloin with shaved Reggiano-Parmgiana cheese and a drizzle of Extra Virgin Olive Oil.

Since hitting the shores of USA it now has numerous variations: quickly seared on the outside, addition of Capers or lemon juice or a few drops of aged Balsamic vinegar. My preference is the original...use top quality beef and keep it simple...the flavors marry very well. Dress it up too much and it's like a good looking woman wearing too much make-up

There ya have it.

very well written max.  also if I'm ever back up in beautiful vermont and decide that I want to be finely dinged I'll look you up.

[kamilyun]

Max, for the unseared stuff--What is the age of the beef?  Is there any special handling or certification required (like sushi might have)?  

And if I'm ever visiting Vermont...expect a PM

[Cooley]

Beef Carpaccio is usualy fresh "wet aged" and i see most Chefs using the tenderloin as the preferd cut, Certified Angus Beef (Prime) all corn fed,
lots of other requirements for CAB also.

Yo Max, Im in the Biz also, more front of the house Wine related things, but i did spend my youth in the Kitchen

last 15 years ive spent most of my time with...
Postino(Lafayette, Ca.) where "Iron Chef" Cat Cora made herself known
and Bridges (Danville, Ca) famous for the Mrs.Doubtfire scene

Curious to what kind of restaurant ya have, etc etc. I'll look ya up in MA
S`

[Latrobe]

I really don't care what Carpaccio is, or how you like it cooked; Just don't let Sudz order it!

[Gianlupo]

Originally posted by Max
Parmigiano Reggiano cheese

Là! Fixed!

Bottom word is: you guys have to come here, if you want to taste the real Carpaccio! (I'll bribe Sudz with it, maybe I'll have more Italian planes in the game! )

[BaldEagl]

Originally posted by storch
very well written max.  also if I'm ever back up in beautiful vermont and decide that I want to be finely dinged I'll look you up.

I get finely dinged in the MA's every night.