[Sca-cooks] carpaccio?

Dragon dragon at crimson-dragon.com
Tue Jul 22 09:11:27 PDT 2008

Phil Troy / G. Tacitus Adamantius wrote:

>On Jul 22, 2008, at 2:50 AM, Stefan li Rous wrote:
>>Antonia mentioned:
>><<< I like raw beef (carpaccio etc.), but not if it has any
>>noticable fat on
>>What is carpaccio? We've discussed at least one raw meat dish here
>>before, but I don't remember this being it. From the name, I assume
>>this is Italian. Is that true? What other types of raw meat dishes
>>are there? Do such meats need to be from a particular cut of meat or
>>a particular animal?
>It's a dish of thinly sliced raw beef (sometimes slightly thicker
>slices, pounded to a paper-thin "cutlet"), laid out on a wide platter,
>garnished with drizzles of olive oil, black pepper, shavings of
>parmigiano-reggiano, sometimes capers, or, in lieu of all that, a
>mustard and lemon vinaigrette. Usually from the tenderloin/fillet of
>beef, it is alleged to have been created at Harry's American Bar in
>Venice in 1950. It doesn't necessarily reflect any particular Italian
>tradition of raw-meat-eating per se (although it is done there);
>apparently a diner came in and asked for a dish to be made of uncooked
>beef on doctor's orders.
>Today the term "carpaccio" is applied to all sorts of non-beef items
>including tuna, veal, tomatoes, and various other fruits and
>vegetables that are thinly sliced and laid out across a wide platter
>and garnished.
>Other raw meat dishes include kibbeh, which is found in various places
>in the Middle East, generally made with ground lamb, bulgur, onion and
>seasonings, often baked but sometimes eaten raw, raw liver from
>various animals eaten in France, Italy and elsewhere, several raw beef
>dishes eaten in various parts of Africa, and raw beef served as
>sashimi in Japan and Korea. I'm sure there are more...
---------------- End original message. ---------------------

And don't forget the classic Steak Tartare :-) (A personal favorite 
of mine, raw beef AND raw eggs!)

Just wanted to point out that a lot of times the beef for carpaccio 
isn't always completely raw. Very often it will be briefly seared on 
the outside before being sliced paper thin.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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