“Steak Tartare”

Name: “Steak Tartare” (Compressed Watermelon and Hayden Mango “Yolk”)
Yield: Makes 4 servings
Cuisine: American
Ingredients: Extra virgin olive oil; 250 grams mango juice; 1.6 grams Kelcogel F (Sources); 0.4 gram ascorbic acid; Kosher salt; ¼ ripe seedless watermelon, rind removed; 30 grams calcium gluconate (Sources); Freshly ground black pepper; ½ lime; 75 grams granulated sugar; 0.4 gram sodium hydroxymetaphosphate (Sources)

Compressed Watermelon and Hayden Mango “Yolk”

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Watermelon

¼ ripe seedless watermelon, rind removed
Kosher salt
Extra virgin olive oil

Americas
United States
Main course
Gluten-free
Vegan

Method

Ferran Adrià, chef-owner of the renowned El Bulli outside Barcelona, brought the technique of spherification, using alginate and calcium gluconate to gel the exterior of a liquid, to fine dining. Ferran’s technique piqued our interest in spherification and its applications. The great team at CP Kelco in San Diego helped us to develop this one, using different hydrocolloids—natural substances th