Beef Carpaccio | Think & Cook like a Michelin Star Chef

[@WalterTruppTheChefsTable]

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[@victorbenner539]

Walter this is very interesting. I really liked your history of this dish. I believe if you do this on these dishes your going to get more subscribers and keep them and get better view times. And because of the Keto diet thing I believe we can get you more folks checking out your channel. I have a few channels in mind I'll be contacting after this. Some BBQ guys I know AND some homesteading channels that grow their own meat. You mentioned truffle in this video. Have you checked out any of Julie's channel on truffles yet? Maybe start training your dog to hunt truffles? Anyway this is a very good episode, I really like the direction your going. Have a great day.

[@WalterTruppTheChefsTable]

Hi Victor Yes have checked her channel looks great and watched a few episodes with a nice glass of red wine😉 Very informative Thank you for sharing

[@victorbenner539]

@@WalterTruppTheChefsTable glad to hear you checked her out. I have learned there are orchards in Australia that are grown for truffles to grow with. I'm not sure if Australia has naturally occurring truffles but I'm sure it's not difficult to find out. She would be a great resource to help. It turns out where I live is becoming a better well known place for truffles and she says she believes our truffles are as good as anything in Italy or France. I don't have illusions of grandure but it sure would be nice to find enough truffles for my own cooking. Time will tell. I wonder what truffles with salmon would be like. 🤔 😁🍷👍

[@WalterTruppTheChefsTable]

Hey Victor Black truffles are a parasite that attaches itself to roots of oak trees so yes here they grow them by growing oak orchards and getting the truffle spawns into the soil So yes they can be farmed and I am sure like grape varieties we will I. Years to come have amazing truffles from around the world and hopefully more affordable 😉

[@victorbenner539]

@@WalterTruppTheChefsTable just one thing to correct you about the truffles. They are not parasitic. They are a symbiotic fungus that both the tree and the fungus both help each other. In Washington and Oregon we have both black and white truffles. Apparently in both summer and winter. It's very exciting. I'm having troubles finding the specific type of black lab I want for bird hunting. So I'm thinking of beginning to go to some dog shelters and seeing if I can find a lab I think could be trained this summer. Julie is a wealth of information on this subject. Ask her if you have any questions. Tell her I say hello if you do. 😋🧆👍

[@juancarrera8397]

Chef Walter, would you be willing to share the ingredients and quantities used in this recipe?

[@juancarrera8397]

Hello Chef, I've observed that some culinary professionals choose to sear the beef before slicing it thinly for carpaccio. What is the purpose of searing the beef in this context, and how does it enhance the overall quality and presentation of the dish?

[@WalterTruppTheChefsTable]

Hey Juan , thanks for watching. I think it’s more a presentation thing than flavor. It’s mainly done with Tuna and I also saw it with other fish and it definitely looks more interesting but it would not change the flavor but add a different ( slightly) texture. Anyway if you try to do this make sure the fish or meat is actually frozen . Most chef use a blow torch on frozen meat. If the fish or meat is defrosted it will cook the outer surfaces and when you than cut it you find that the cooked outer layer of the fish meat or meat crumbles away and looks messy. If you do it from frozen the meat will cook/ get brown great but not have enough time to fully defrost it. So it looks cooked but is actually raw ( if that makes sense) After searing it frozen than it gets semi defrosted and then sliced . Should do a video about that Let me know if that answered your question Have a great day 😉

[@juancarrera8397]

@@WalterTruppTheChefsTable Thank you, Chef, for your time and for providing a comprehensive answer to my question.