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When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.
When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.
Claire Saffitz
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