Test Kitchen tips: Chilling meats before slicing - Los Angeles Times

ernstiryastrov.blogspot.com

Test Kitchen tips: Chilling meats before slicing Los Angeles Times Last week, we tested a potential recipe for our Culinary SOS column. The recipe was for tuna tartare, and it called for the tuna to be cut into a brunoise (a French term for a fine dice, typically 1/8-inch cubes). Because the tuna fillet was soft, ...