Beef Tartare with 24-hr Soy Cured Egg Yolk, Chive Mayo and Fried Capers
Beef Tartare with 24-hr Soy Cured Egg Yolk, Chive Mayo and Fried Capers
by Living-Airline9487
5 Comments
Just_Pea1002
Criticisms on how you can improve this dish by people who can’t chef half as good as you in 3.. 2… 1…
lordtempis
Looks like diarrhea on a tortilla
elijha
I think the meat mixture itself needs a bit of adjustment. In closeup it honestly looks rather offputting. All the whiteish green stuff on the top (not the dollops of mayo etc, but what’s actually part of the tartare) just feels sloppy and honestly makes my caveman brain think “do not eat. Moldy”. tbh visuals aside, it also just strikes me as “overdressed” for my taste. imo tartare should not have that much non-beef in the mix, especially when you have more accompaniments on top. But that’s a matter of personal preference I guess.
The cured yolk is also letting you down visually imo. Between the color, the extent to which it’s deflated, and the way it seems to be weeping (or maybe that’s a separate sauce), it just doesn’t look appetizing.
Fix those two things and it’s a very nice plate
balloon_prototype_14
looks great and sounds very instreseting. i’m always afraid to overpower the beef by adding to much of the other things. i would use less chives to mix trough the tartare. eggs looks great but there is some soy sauce around it that if it wasnt there would be more appetising. i thinks the cut size of the meat is ideal for me.
whtrbt8
Part of me wonders how this will taste. I definitely like fried capers and chive mayo/aioli but the soy marinated yolk is normally a really strong flavor that masks everything in soy flavor. The plating itself is good but the selection of the plate is not so good. Normally the egg yolk is to add richness to an already really strong flavored dish.
5 Comments
Criticisms on how you can improve this dish by people who can’t chef half as good as you in 3.. 2… 1…
Looks like diarrhea on a tortilla
I think the meat mixture itself needs a bit of adjustment. In closeup it honestly looks rather offputting. All the whiteish green stuff on the top (not the dollops of mayo etc, but what’s actually part of the tartare) just feels sloppy and honestly makes my caveman brain think “do not eat. Moldy”. tbh visuals aside, it also just strikes me as “overdressed” for my taste. imo tartare should not have that much non-beef in the mix, especially when you have more accompaniments on top. But that’s a matter of personal preference I guess.
The cured yolk is also letting you down visually imo. Between the color, the extent to which it’s deflated, and the way it seems to be weeping (or maybe that’s a separate sauce), it just doesn’t look appetizing.
Fix those two things and it’s a very nice plate
looks great and sounds very instreseting. i’m always afraid to overpower the beef by adding to much of the other things. i would use less chives to mix trough the tartare. eggs looks great but there is some soy sauce around it that if it wasnt there would be more appetising. i thinks the cut size of the meat is ideal for me.
Part of me wonders how this will taste. I definitely like fried capers and chive mayo/aioli but the soy marinated yolk is normally a really strong flavor that masks everything in soy flavor. The plating itself is good but the selection of the plate is not so good. Normally the egg yolk is to add richness to an already really strong flavored dish.