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Red caviar: how can you rinse it? Video
Sturgeon and salmon caviar, black and red, is one of the favorite delicacies. Black caviar was not always the case, because the origins of the sturgeon fishery go back to the time of Ivan the Terrible, therefore, up to the beginning of the twentieth century, there was plenty of it. A completely different matter is salmon caviar, or red caviar. It has always been considered a gourmet dish, because the Far East was annexed to Russia relatively recently. At the beginning of the last century, the Japanese were the first to start harvesting red caviar, and then the Russians invented their own way of salting.
Red caviar: how to wash off the salt
Red and black caviar contains potassium, calcium, magnesium, vitamins A, C, group B. It is no coincidence that nature itself has laid all the nutritional components in “fish eggs” so that they are enough for the development of large and strong fish. Some of this nutrient package is of great value to the human body.
Quality caviar consists of large eggs of the same color and size, which burst in the mouth. When buying a delicacy, it is better to opt for caviar packed in glass containers, because it is clearly visible. If you happen to acquire low-quality caviar that has an off-smelling, stale appearance or is highly salted, you can rinse it.
How to get rid of excess salt
Excess salt from caviar is well washed off. To do this, place salted caviar in a deep container and pour warm boiled water (below 35 ° C), it should be exactly 2 times more than caviar. Stir the eggs gently for 3-4 minutes. During this time, the salt will dissolve. Then, through a sieve or cheesecloth, drain the water over a sink or deep saucepan and leave for 10 minutes to drain all the remaining liquid. The caviar will not be too salty.
How to remove foreign smell
In order to get rid of the bad smell, you need to make a strong brew. Then strain it through a sieve, separating it from the tea leaves. Throw away the tea leaves, they will not be needed. Cool the tea leaves to room temperature.
To prevent the eggs from boiling, the brewing temperature should not exceed 35 ° С
Pour caviar with prepared tea leaves at the rate of 1 part of caviar for 1 part of tea leaves. If the smell is strong, it is necessary to double the amount of infusion, i.e. 2 parts of tea leaves for 1 part of caviar.
Leave the caviar in the liquid for 5-7 minutes, stirring it gently so that the eggs do not burst. Strain the caviar through a sieve or cheesecloth and leave for a while, allowing the remaining liquid to drain.
How to make caviar look beautiful
When buying caviar, you should always pay attention to its appearance. Sometimes it turns out to be impossible, because many manufacturers pack it in cans. If it happened that you bought caviar that looks stale, you can try to correct such a defect.
To do this, heat the pasteurized milk to 40 ° C. Boil the village milk and cool to the same temperature. Rinse the caviar for 10 minutes. Throw on a sieve or drain the milk through cheesecloth, leave for a few minutes to remove excess liquid. The delicacy will take on a beautiful look.
In no case should the caviar be washed with cold fresh water, as this will make it tasteless and tough. And from hot water, the eggs will acquire a whitish hue due to the fact that protein curls in them.