When salting caviar, it is often necessary to clean it from films called ovaries. Otherwise, its taste will suffer greatly - it will taste bitter.
Instructions
Step 1
Prepare the caviar brine. For one liter of purified water, you will need about three tablespoons of salt. If the caviar has been frozen before, defrost it in cold water beforehand.
Step 2
Take such an amount of brine so that you can then completely immerse all the caviar prepared for processing into it. An enameled container is best suited for these purposes.
Step 3
Bring the brine to a boil over medium heat and refrigerate slightly. Check the temperature - throw a small piece of caviar with a film into the brine. If the film turns white, but the caviar itself does not change its color, then the temperature is right. If it changes color abruptly and, moreover, hardens - the water is still too hot and you will have to wait until it cools down to the optimal temperature (about 60 ° C).
Step 4
After the temperature reaches the required limit, place all the eggs in the solution for about 30-35 minutes. Then taste it. If it seems to you that there is not enough salt yet, the time for keeping the eggs in the solution should be increased. And if you decide that there is too much of it, rinse the caviar 1-2 times under a weak stream of water.
Step 5
When the quality of the salting matches your taste, proceed further. Take a regular kitchen whisk and begin to gently stir the caviar. The largest films will remain on the rim. Remove them while stirring.
Step 6
Gradually spread the caviar, already freed from the films, on cheesecloth in order to glass the water. If the films are not completely removed, take a paper towel and lightly press it on the cheesecloth with laid out caviar. This will help you both dry it and clean it almost completely.
Step 7
Hang the cheesecloth with caviar for half an hour to completely drain the water. With a teaspoon, carefully collect the prepared caviar in a jar and refrigerate.
