Red caviar is a favorite delicacy on holiday tables. It is not only very tasty, but also healthy. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and easily burst on the teeth. It should be thick and smell good. But what if the caviar is a little stale, with an off-odor, or is simply oversalted? Since the product is quite expensive, it is a pity to throw it away. You can try to revive the caviar.
It is necessary
- - water,
- - brewing,
- - milk,
- - gauze,
- - a sieve and two deep containers.
Instructions
Step 1
If the caviar is too salty, then this case is easily fixable! You can make it tasty with rinsing as follows. Place the caviar in a deep bowl. Pour it with warm boiled water (not hotter than 35 degrees) at the rate of 2 parts of water to one part of caviar. Stir gently in water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar with water, to strain, through cheesecloth or a fine sieve over a sink or saucepan. Leave on a sieve or cheesecloth for 10 minutes to drain unnecessary liquid. Place the caviar in a bowl or saucer. She is ready to eat.
Step 2
Caviar with a foreign smell can be rid of it. Brew a strong brew in any container. Strain the brewed liquid, separating it from the tea leaves. Tea leaves are not needed, throw them away. The heat of the brew should be no more than 30-35 degrees, so that the caviar is simply not cooked in it. Pour the strained tea into caviar at the rate of one part of caviar for one part of brewed tea, or one part of caviar for two parts of tea, depending on how strong the smell is. Rinse in the infuser for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve, let it drain. Taste it. If you've rinsed it out enough, you can serve it. If the caviar is still salty, repeat the rinsing procedure.
Step 3
It also happens that you have bought already stale and rather stale caviar. You can try making it fresh with boiled or pasteurized milk. Boil regular milk or heat pasteurized milk. Its temperature should be no more than 40 degrees. Wash the caviar in this milk for 10-12 minutes. Drain the milk through a cloth or fine strainer, leave the caviar unrolled on a strainer or cloth for 10-15 minutes to allow the remaining milk to glass. After all the milk has drained, the caviar can be placed on a saucer and served.
Step 4
Do not rinse caviar with fresh cold water! It will become tough and tasteless. Also, do not rinse it in very hot water, the caviar will become whitish, as the protein in the eggs will curdle.
