What is the name of the raw meat dish: features and differences, technological subtleties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Culinary delights from different countries can hit the taste buds of not only novice gourmets, but also sophisticated lovers of unusual dishes. Meat products are usually served after various types of heat treatment, but recently a raw meat dish has become increasingly popular. The name of such a masterpiece depends on the technology of cooking.

How did carpaccio come about?

In all cuisines of the world, meat products are prepared in a variety of ways. They are baked, stewed, boiled, fried, smoked. However, there are a number of countries that serve raw meat. Over time, this technology has spread throughout the world. Not everyone knows the name of a dish of raw meat in Italy, cut into thin slices and seasoned with sauce.

Carpaccio appeared in Italian cuisine in the 50s of the last century. Dish fromvery thin slices of raw meat were seasoned with a sauce based on lemon juice, olive oil and aromatic herbs. For a long time, the appetizer had no specific name and was served as "Raw Meat Slices with Sauce".

In the year the amazing dish appeared in Venice, an exhibition was held by the famous artist Vittore Carpaccio, who often used all shades of purple and scarlet in his canvases. In appearance, the thinnest slices of raw meat remotely resembled the colors in the paintings of the painter. Gradually, the name Carpaccio became associated with a raw meat dish, and the now popular name has taken root.

Useful properties

Many people wonder what is the name of the raw meat dish served with raw yolk. This is tartare, a dish whose roots go back to distant France, although it owes its appearance to Tatar nomads. Since ancient times, raw meat has been considered beneficial to the human body. Unlike a heat-treated product, it was easier to digest and digested faster.

Under the action of the temperature regime in meat, enzymes are destroyed that contribute to its absorption. The body, in order to ensure full digestion, spends its own resources on processing, thereby depleting itself. In addition, meat without heat treatment retains the entire range of useful substances and vitamins, so necessary for normal life.

Possible risk

Regardless of the name of the raw meat dish, its benefits are undeniable. Howeverthere is a risk of infection with various parasites and helminths. Meat is a product that requires compliance with storage rules. Without heat treatment, a bactericidal background quickly develops in it, which increases the risk of disease.

Unfortunately, now many catering establishments serving raw meat dishes do not always adhere to sanitary standards. Thus, meat products often end up in the kitchen from sick animals that were fed various chemical additives to accelerate growth. Gourmets who love raw, thinly sliced meat (as the dish is described above) should be sure of the quality and freshness of the product used for cooking.

What kind of meat is eaten raw?

The popularity of meat products without heat treatment is growing every year. This is due to a completely new taste of such a familiar, at first glance, product. However, not everyone knows what types of meat are best used for cooking. Raw poultry meat does not taste great, so it is not used for dishes such as carpaccio or tartare.

Pork and lamb are considered "dirty" meats, as they are often infected with parasites. Using them without heat treatment, you can contribute to the emergence of various diseases. For serving raw, beef or veal is most often used. This meat has a wonderful taste, which is easily emphasized by spicy spices, lime or lemon juice, olive oil.

Tartar in-Tatar

The French borrowed the recipe for an amazing dish from nomadic Tatar tribes. Of course, for gourmet cuisine, it has been somewhat improved and new components have been added. Nomads often ate raw meat, cutting it into thin plates and keeping it under the saddle. Most often, horse meat was used, which was perfectly preserved in this form and helped to satisfy severe hunger at any time without additional preparations. They ate it, cutting it into small pieces, generously seasoning with s alt.

The classic raw minced meat dish is called tartare. Prepared from young beef or veal. The meat is chopped with a sharp knife into a small cube, mixed with spices and spices, let it brew for several minutes. The dish is served in the form of a raw steak, on top of which a whole raw yolk is placed. Decorate with sprigs of rosemary, parsley leaves.

Reindeer stroganina

What is the name of a dish of pieces of raw meat? It would seem that the answer is simple, it is carpaccio. However, there is a variation of this dish, which is called stroganina. It is preferably prepared from the meat of a young deer, roe deer. In terms of technological performance, it differs little from Italian cuisine. The meat is pre-frozen, cut into thin slices with a very sharp knife or a special kitchen machine.

When serving, the meat is not marinated beforehand, but only sprinkled with coarse s alt and black pepper. On request, sauces based on Frenchmustard, lemon juice, vegetable oil. When serving, decorate the dish with fresh herbs and a lime wedge.