The texture given by the use of raw meat is to close to the texture of a sausage. It is necessary to
use another kind of meat or to add another solid layer.
III.15.4. Trial with a raw fillet of beaf, in carpaccio.
· 250 g of beef meat.
· A deep freeze.
· An electric chopper (graduation of 0,5mm; Precision 0,1 mm).
· A sheet of greaseproof paper (40 cm x 60cm).
· A rolling pin.
· 30 g of tasty melted butter.
· Confectioner's paintbrush.
1. Put the meat in the deep freeze.
2. Once frozen, cut thin slices of meat (about 0.5 mm)
3. On a sheet of greaseproof paper, put the slices side by side.
4. Brush the sheet of greaseproof paper with some butter.
5. Fold the meat in three in the length.
6. Repeat the steps 4 and 5 as often as possible to increase the “feuilletage”.
7. Slice the “millefeuilles” and serve.
We realized a “millefeuilles” by folding the meat 4 times, which gave 34 = 243 sheets of butter and
meat. The different slices adhere suitably between them. However, we can’t see the “feuilletage” clearly,
the different sheets don’t appear distinctly.
III.15.4.4. Discussion/ Interpretation:
It was hard to slice this “millefeuilles”. Also, it’s impossible to re-freeze it because of the risk to
develop cryophyl bacteria.
The taste of the different ingredients doesn’t become impaired but in terms of texture, the result
doesn’t give a particular sensation in mouth.
Indeed, the different layers of the “millefeuilles” are not clearly distinguished, it looks more like
some minced meat. It may be necessary to cut thicker slices of meat without freezing it, then freeze the
“millefeuille” and cut thin slices of it.
Here, the butter was without any particular taste, in order to check if the meat taste wasn’t
impaired. In a second time, we can use a tasty butter, to add some other taste to the recipe.
If we want to mix different meats, we have to take into account their different texture and
tenderness in the realization of the “millefeuilles”.