Mistakes to avoid when making carpaccio

Mistake #1: Neglecting hygiene

Nothing is worse than getting sick or making your guests sick with carpaccio. And yet, the fact that meat, fish or even vegetables are raw definitely increases this risk. To avoid this, you should follow certain hygiene rules. Starting with cleanliness of hands and equipment used (cutting board, knives, etc.). It is strongly not recommended not to make your carpaccio too early. The meat could dry out, changing the taste and appearance of the dish.

Ideally, this dish should last, then cover it with plastic wrap and place it on the bottom of the refrigerator. Plates or dishes should be removed as needed. In no case should they be left in the open air if they are not eaten and even less presented at the next meal. Carpaccio has one key word: freshness.

Mistake #2: Choosing the wrong product and neglecting to prepare it

Who says carpaccio, says the quality of the product. Indeed, a raw dish must consist of very fresh and high-quality products. This applies to meat, fish and even fruits and vegetables to make them taste and look amazing. Before cutting the main ingredient, it is important to prepare it by removing the tendons, any bones, seeds, fat and transparent skin. This step may seem long and tedious, but it is absolutely necessary for the final appearance and taste of the dish. Carpaccio is like a fan. The layers are placed on the plate in a circle and overlap in its center.

Mistake #3: Ignoring the cut

Cutting is the trickiest part of making a carpaccio. It is also the most important aspect of a successful dish, both visually and in taste. The layers should be thin and regular.

A sharp knife is not enough for meat carpaccio. The knife often sticks poorly to raw meat and can slip, creating a more or less thick layer. Result: the pieces are neither regular nor neat and the presentation will not resemble a carpaccio.

To fix this, simply place the meat in the freezer for ten minutes before slicing. This way it will be harder and therefore easier to cut. This also works for fish carpaccio like sea bass or grass carpaccio. No need to refrigerate for vegetable or fruit carpaccio. The master instrument is the mandolin, which should be tuned as finely as possible.

In the video: 5 tips and tricks to keep your fruits and vegetables fresher for longer

Mistake #4: Letting the sauce take over the flavor

Even if everyone does what they want, carpaccio is not usually eaten with mayonnaise and ketchup. This dish emphasizes meat, fish, vegetables or fruit as the main ingredient. So the sauce should remain fairly simple.

For meat and fish, a drizzle of olive oil, a little lemon juice and seasoning can be enough. It is possible to offer guests a bowl of sauce according to taste. In this case, some olives, tomatoes, one onion, olive oil and lemon juice mixed together are perfect. Ideally, guests should be in control of their seasonings, even if that means offering several small bowls of one ingredient at a time.

For vegetables, olive oil with a little seasoning is ideal. For fruits, fruit juice with cinnamon or currants is enough.