That’s been either worked too hard before molding, or you’ve smoothed the top over with the back of a spoon/spatula. This makes it look less “chopped” and closer to my cats food from a can. Also, try and perfect fine dice the other elements in it for more even distribution… a big chunk of red onion in tartare ain’t too delicate when eating. You ideally want a beautiful brunoise of shallot in there, and just mix enough to bring it all together with a small amount of binder. Side note, some people will hate on the caperberry, I’m ok with it but it’s all personal preference. I love biting the tip off a caperberry myself lol
Here’s a tartare I did a while back for an event. Hard to see the larger dice since it’s covered with chives but you get the idea https://imgur.com/a/sXXE4mf this was an aged rump rather than eye fillet, the client preferred a tastier, slightly dryer tartare than traditional
lordpunt
I think you pressed it in the mould a little bit too hard friend
DevJan23
Damnn 😅 you think the top should be a bit more “roughed” up?
3 Comments
That’s been either worked too hard before molding, or you’ve smoothed the top over with the back of a spoon/spatula. This makes it look less “chopped” and closer to my cats food from a can. Also, try and perfect fine dice the other elements in it for more even distribution… a big chunk of red onion in tartare ain’t too delicate when eating. You ideally want a beautiful brunoise of shallot in there, and just mix enough to bring it all together with a small amount of binder. Side note, some people will hate on the caperberry, I’m ok with it but it’s all personal preference. I love biting the tip off a caperberry myself lol
Here’s a tartare I did a while back for an event. Hard to see the larger dice since it’s covered with chives but you get the idea https://imgur.com/a/sXXE4mf this was an aged rump rather than eye fillet, the client preferred a tastier, slightly dryer tartare than traditional
I think you pressed it in the mould a little bit too hard friend
Damnn 😅 you think the top should be a bit more “roughed” up?