Well, tell me, which of us would like to pamper ourselves with red or black caviar? There are no such people! But even the most inveterate connoisseur of this delicacy, to put it mildly, will not be delighted if it turns out that the cook, when cooking the caviar, went too far with salt. Well, this is not a reason to throw away the product: caviar can be made less salty.
It is necessary
-
- caviar;
- milk or mineral water;
- carrot;
- grater.
Instructions
Step 1
Carefully so as not to crush the eggs, remove the caviar from the jar and place in a larger glass container. You can also use an enameled container, but in no case do not take a plastic one: a salty solution can cause an undesirable reaction with plastic.
Step 2
Pour cool fresh milk over the caviar. The fat content of the milk does not matter. You will need enough milk to completely cover the eggs. The eggs should not "look out" outside. At the same time, it makes no sense to pour too much liquid: it will result in a senseless overspending of the product.
Step 3
Soak caviar in milk, depending on the degree of salinity; the minimum soaking time is two hours. In the worst case, you can leave the milk overnight. It should be drained in the morning.
Step 4
If the caviar is still, in your opinion, too salty, mix it with grated raw (or boiled - to your taste) carrots on a fine or medium grater. Beets are also suitable instead. You can take the ratio of vegetables and caviar 1: 1, but if there are a little more root crops, it's not scary - they will not kill the taste of caviar.
Step 5
If for some reason you don't want to pour milk into the caviar, you can use mineral water. Choose those varieties of mineral water in which there is a minimum amount of salts. Carbonated mineral water is preferable. But at worst, you can use ordinary boiled chilled water.
