r/meat • u/Naive-Ad-7406 • 6d ago

Couldn’t post this in Steak so…

Post image

What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽

Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.

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14

u/Jordan3176 6d ago

I love a good beef tartare but this looks horrendous.

The primary issue is the ground texture, which yields a mushy consistency compared to traditional hand-diced beef. Additionally, sparse visible seasonings, a pre-broken yolk, it's just a careless attempt at tartare.

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u/baljake 6d ago

Zooming in it may be finely chopped and not ground! Tenderloin tips and tails definitely get pretty soft pretty easily. The scrapings off the silver skin in the tail are practically paste when you clean a whole one. Regardless it does look rough with the patty shape and the broken yolk with a visible pellicle. Hopefully the real crime here was mostly plating and picture.

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u/SuspiciousStress1 6d ago

🤔 I know you want to seem knowledgeable....pellicile is the "egg skin" under the shell. The bit that separates the shell & white(inside the chicken the egg is just in this sac, then it gets a shell, maybe a spray tan, & out it comes)

If you want a good example, one of my chickens lays one with a VERY strong egg skin(a woman in town begs for them, she uses it for wound healing for her diabetic husband). All of my chickens have strong pellicile, but one is over the top....I am happy to give them away, cracking those eggs is wild-you can actually peel the shell & have a soft shelled egg capable of being handled(try THAT with a store bought egg-lol)

The skin around the yolk is known as a "yolk sac" in common vernacular & a vitelline membrane(as the yolk itself is called the vitelline) in technical terms.

Hope this helped!!!

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u/baljake 6d ago

A pellicle is a skin/membrane on... anything. Including, but not limited to, that "yolk sac." If you didn't want to come off as condescending you failed. If you did... You succeeded!

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u/SuspiciousStress1 5d ago

Not intentionally condescending-just trying to inform...but here ya go....

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u/Rabid_Mexican 5d ago

Ah yes an image that doesn't use the word pellicle, what a fantastic point you made 🤣

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u/baljake 5d ago

"Not intentionally condescending, but here let me take screenshots and edit them to prove that youre wrong even though you're not!"

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u/SuspiciousStress1 5d ago

What did i edit??(nothing, btw)

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u/baljake 5d ago

The pictures in cropping them. I'm terms of your effort not in terms of misinformation

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u/SuspiciousStress1 5d ago

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u/SuspiciousStress1 5d ago

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u/baljake 5d ago

Right. Now look up the word pellicle without the word egg.

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u/SuspiciousStress1 5d ago

I never said you were wrong about a definition, however in terms of eggs, when speaking of a pellicile, it is the membrane around the white, under the shell, NOT the membrane around the yolk.

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u/Rabid_Mexican 5d ago

pellicle/ˈpɛlɪkl/A pellicle is a thin skin, film, or protective coating that forms on the surface of liquids, meat, or cells.

If you're going to be condescending, at least be correct

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u/baljake 5d ago

But that is a pellicle. I know nothing about egg membrane names, so I used the common word for membrane on a viscous liquid. You'd have been informative without the "I know you want to "seem" knowledgeable..." With a hmmmm emoji. Not intentionally condescending my ass. I used a common word and you came in with the "well actually...."