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these are like 5x the cost of the same style graters on amazon, what makes this one that much better? That's something i'd like covered more in these kind of videos
I mean, you can eat anything with anything. If you go to medieval europe they would eat dandelions but not tomatoes. Its all about personal taste and traditions that are constantly changing into new dogmas.
Freeze it. Usually lime, lemon, garlic, or spices will kill off most bacteria if it sits for a good 15-30 mins. Eating tartare, or sushi/sashimi, you always risk the illness. Nothing is ever 100%, I think that's a portion of the appeal, we as humans are gluttons for the possibility of something dangerous. Just Google ways to avoid bacterias BEFORE making this recipe. You'll probably have better options for cleansing it.
The Dijon is heavy on the vinegar, which will clean much of it. The best thing to go before hand is to dress a full loin yourself and freeze immediately. If not, prepare the tartar immediately with some of what you broke down. Wash your sister sauce is also heavy in garlic, which helps too.
