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4 hours ago, jmacnaughtan said:
This may be a silly question, but why would you microplane foie gras?
David Chang has a 2 Michelin Restaurant in NY where he simply microplanes frozen Foie Gras Torchon. It's supposed to taste amazing. It's a torchon so he preps it by salting and curing it before freezing it. I'm guessing the salt kills bacteria?
Perhaps a better question is, can I safely eat raw Foie Gras? If I microplane the frozen Foie Gras, I'm essentially eating it raw.
4 hours ago, jmacnaughtan said:
This may be a silly question, but why would you microplane foie gras?
David Chang has a 2 Michelin Restaurant in NY where he simply microplanes frozen Foie Gras Torchon. It's a torchon so he preps it by salting and curing it before freezing it. I'm guessing the salt kills bacteria?
Perhaps a better question is can I eat safely eat raw Foie Gras? If I microplane the frozen Foie Gras, I'm essentially eating it raw.
