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Како солити црвени кавијар: рецепт. Видео
Caviar is one of the most nutritious, delicious and healthy dishes. However, such a delicacy is by no means cheap. At the same time, it is quite possible to prepare caviar on your own. This will make it even tastier and healthier.
How to salt red caviar: a recipe
Red caviar, despite its popularity, still sometimes remains a product inaccessible to many. But it is very useful, and not only by itself, but also as an addition to dishes – pancakes, salads, etc. To save money, but at the same time to pamper yourself, it is better to prepare such a delicacy yourself.
How to cook caviar yourself
Caviar can be purchased fresh or frozen. Usually, fish markets sell fresh caviar. With fresh caviar, everything is clear, you can immediately start salting it. But as for the frozen, the situation is somewhat more complicated. First, you need to properly defrost the caviar. To do this, put it in a bowl and refrigerate. She must stand there for at least 10 hours. Take your time, rush to salting caviar is not good.
Remember that if you hurry up and start defrosting caviar in the microwave or immediately expose it to the air, you risk spoiling the taste. It can become rancid and lose its juiciness.
After 10 hours, remove the caviar from the refrigerator and let it defrost until the end at room temperature. Regardless of what kind of caviar, fresh or thawed, you will use, it is imperative to remove the films from it. And this task is quite laborious and difficult. It is best to take a film with caviar in your hand, and place a mixer with a snake-shaped attachment in the other. Press the film with eggs to the mixer attachment so that the film is almost completely covered by your hand, and turn on the mixer at low speed. As a result, the film will wrap around the nozzle, and the eggs will end up in the bowl.
Covering the film with your hand is necessary so that the eggs do not scatter throughout the kitchen. Collecting them will be quite problematic.
When you free all the eggs, you can start salting. Prepare the brine first. For 2 kg of caviar you will need: – 1 liter of boiled warm (its temperature should be about 45 ° C) water; – sea salt. The optimal amount of salt must be determined empirically. Dip a raw egg into the solution. If it has surfaced even a little, then the solution is perfect.
Pour the brine into a bowl of caviar and leave to infuse for 10 minutes. Then drain it through a fine sieve, on which the eggs will remain. Start stirring them so that all the liquid is glass.
It remains only to spread the caviar in sterilized jars and close the lids. Then put the blanks in the refrigerator for several hours. And that’s it, the caviar is ready!
Things to Consider When Preparing Caviar
Usually they strive to salt pink salmon caviar at home. It is easier to buy it, and it is not so expensive when fresh. However, when choosing, look very carefully at the quality of the original product. The caviar should be clean, not crushed. And, naturally, it shouldn’t have an unpleasant odor. If you choose a fresh product, then the final product will turn out to be very tasty.
Read on for an interesting article on the use of orange peels.