I have just made some home-made Carpaccio from thinly sliced beef rump, lemon juice, olive oil and Parmigiano. Is it safe to keep the Carpaccio in the fridge for 24 hours?
I'm making whale carpaccio tomorrow for a friend's birthday, and I don't know what type of spices and garnish I should use for this delicate and flavorful meat. What are some good flavour pairings ...
I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?