Red caviar is a capricious delicacy that quickly loses its appearance and taste in an unsealed or open package. But you should not despair, because it is quite easy to extend the shelf life of the product and give it an appetizing look at home.
It is necessary
-
- - vegetable oil,
- - plastic packaging with a sealed lid,
- - mineral water with gas.
Instructions
Step 1
Take caviar and take a closer look at the eggs on the topmost layer. As a rule, at room temperature, the coating of the eggs begins to dry out after five hours. In the refrigerator, caviar in an open container will become unusable in an hour. If a dense crust has formed on top, then it should be removed and all hard eggs selected. Caviar has another important feature: if a dense crust of eggs forms on top, then inside this peculiar cocoon the product retains its moisture level and is quite suitable for eating. When choosing dense eggs, you should leave those that have dried out and slightly deformed, but have retained their natural color.
Step 2
Transfer the caviar to a clear plastic bowl and sprinkle with a little mineral water and gas. Stir the caviar with a wooden spatula lightly, without crushing the contents of the jar. In this state, the product should stand for at least 10 minutes at room temperature. Then add a small amount of vegetable oil and let the product steep. As a rule, after this stage, the caviar returns to its natural form: the eggs are rounded, and the shell acquires shine and elasticity. But if caviar sticks together in dense layers and does not separate with stirring, then it should be reanimated in cardinal ways.
Step 3
Place the vessels in the freezer. Thus, caviar can be stored for a long time. But in order for the caviar to regain its appetizing appearance after freezing, the vessels must be allowed to thaw at room temperature. After deep freezing, caviar is not recommended to be thawed in a microwave oven or by heating. So the shell of the eggs can burst and collapse.
Step 4
Defrost the caviar and only after the ice has thawed completely, remove the sealed lid from the vessel. Be prepared that this process can take more than 10 hours. Add a small amount of vegetable oil at the rate of 1 tablespoon per 200 g of caviar. Leave the caviar in the oil for half an hour in a loosely sealed container. Then stir with a wooden spatula.
