Red caviar - salmon caviar is a tasty, healthy and nutritious product. It contains a large amount of valuable proteins, vitamins, fats. The main culinary method is the ambassador.
Instructions
Step 1
Of course, caviar, like sturgeon, does not have a second freshness. However, quite often it happens that after opening the coveted jar, you are disappointed to find that the product seems to be normal, fresh, but does not look very aesthetically pleasing.
Step 2
If the caviar looks dry, the eggs are deformed, with dents, strongly stuck together, add 1-2 teaspoons of mineral water - "Borjomi", "Essentuki" or "Narzan" to the jar with caviar. Cover with a lid or cling film to keep it dry and refrigerate overnight. The mineral water will be absorbed into the caviar, it will again become dense, juicy and radiant.
Step 3
If the caviar turns out to be too salty in taste, fill it with lukewarm, boiled water, leave for a while (no longer than 7-10 minutes). Place the caviar on a sieve and drain the water. Try it: If it's still too salty, rinse it again with boiled water.
Step 4
To enhance the look and taste of canned red caviar, especially if it had to be rinsed, add a small amount of vegetable oil. It is better to use deodorized oil, but there are lovers who prefer sunflower oil with the scent of seeds.
Step 5
If the caviar has a normal appearance, but a slight sour taste has appeared, and it is a pity to throw it away, try rinsing it in a fresh brew of black tea. You can also use boiled milk for these purposes (instead of tea leaves).
