@@GRfobayer obviously not for someone, isn't me tho. Stick to your desperate profile pics and stop insulting people making yourself look dumb.....look it up bro
@@MarlboroughBlenheim1 the fig you hear that from. You thinking of putting hot leftovers in to the fridge. The freezer don't introduce bacteria any more than not. It firms up the meat and slices much better. I do this all the time when cutting for venison jerky. It makes cleaner more uniform cuts
tartare usually has an egg as a combining agent, which you dont include in your ingredients, secondly you dont show ANY wet ingredients but in your final showing of the plating there is obviously a wet oily sauce you put on the plate. so @Fulton Fish Market next time you hire an Actor to do your recipe, maybe hire one who knows the actual recipe and not one who skips through steps cause you don't have enough money to pay them thanks.
