Wednesday, December 14, 2011

Word of the Week: Carpaccio

Salmon carpaccio
Carpaccio, pronounced Ka-pa-show, is raw meat, usually beef or fish, thinly sliced and served as an appetizer. It is named after a 15th century painter called Vittore Carpaccio by a chef who was reminded of the painter on seeing the colour of raw beef.


"Dream of St Ursula" by Vittore Carpaccio

See my Beef Carpaccio, done Vietnamese Style and done Western style. Here are some preview photos.

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Word of the Week features a culinary term each week, usually on a Wednesday. I picked up this practice from the culinary school and have continued with this learning journey after I graduated. See previous Word of the Week:-

Mirepoix
Chiffonade
Confit


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Posted by at 9:00 AM
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2 comments:

  1. AnonymousApril 21, 2012 at 9:03 AM

    which butcher do you use?

    ReplyDelete
  2. Extra Virgin ChefApril 21, 2012 at 2:44 PM

    For carpaccio, Swiss butchery or Meat the butcher.

    Which name do you use for yourself?

    ReplyDelete

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