Advice 1: How to wash red caviar

Red caviar is a favorite delicacy on the festive tables. It is not only delicious, but also useful. Good quality caviar should consist of large eggs of the same size and colors that do not stick, easily and easily burst on the teeth. It should be thick and smell good. But what if the eggs got a little stale, with a foreign smell, or simply overdone? Since the product is rather expensive, throw it a pity. You can try to spice up the eggs.
How to wash red caviar
You will need
  • - water,
  • - welding,
  • - milk,
  • - gauze,
  • - sieve and two deep tanks.
Instruction
1
If the caviar is too salty, then the matter is easily fixable! Make it tasty by flushing as follows. Place the eggs in a deep bowl. Fill it with warm boiled water (no hotter than 35 degrees) at the rate of 2 parts water to one part of your calf. Gently mix in the water for 3-4 minutes to unnecessary salt left in the water. Pour the eggs with water to strain through cheesecloth or a fine sieve over a sink or pan. Leave for 10 minutes on a sieve or cheesecloth to drain unwanted fluid. Put the eggs in a bowl or on a saucer. It is ready for use.
2
Having strangers smell the eggs from him to deliver. Brew strong brew in any capacity. Decant the brewed liquid, to separate it from tea leaves. Tea leaves don't need, throw them away. Heat welding should not be more than 30-35 degrees, so the eggs simply it is not cooked. Pour strained tea eggs at the rate of one of the eggs to one part brewed tea, or one of the eggs on two pieces of tea, depending on how strong the smell. Rinse the leaves for 5-7 minutes, stirring gently to not burst the eggs. Strain the eggs through cheesecloth or a sieve, allow to drain. Taste. If you clean it enough, you can bring to the table. If the caviar is still salty, repeat the flushing procedure.
3
It happens sometimes that you bought is already stale and rather stale eggs. You can try to make it fresh boiled or pasteurized milk. Ordinary boil or heat pasteurized milk. The temperature should be not greater than 40 degrees. Rinse the milk with the eggs for 10-12 minutes. Drain the milk through a cloth or fine sieve, leave the eggs thrown on a strainer or cloth for 10-15 minutes to the rest of the milk glass. Once all the milk has drained, the eggs can be put on a platter and serve.
4
Do not rinse the eggs in fresh cold water! It will become tough and tasteless. Also, do not wash it in very hot water, the eggs will be white, as it will curdle the eggs are in the protein.
Note
Caviar is a perishable product. Not long to store already opened the eggs.
Useful advice
Tightly cover the jar of caviar and store it in the refrigerator. If you buy the eggs, be sure to see the terms of its storage and production.

Advice 2 : How to separate pink salmon caviar from the film

Pink salmon caviar is found in the stores quite often. Eggs you want to pickle, however, there arises the problem of how to separate it from the films. Caviar of pink salmon is quite large, as all salmon. Therefore, the best method is the washing with water through a sieve.
How to separate pink salmon caviar from the film
You will need
  • - 2 sieves;
  • - plug;
  • - 2 large bowls or pelvis;
  • - water.
Instruction
1
Take 2 sieves. One has to be with cells of such size that they freely pass the egg. The second - with smaller holes. Methods of processing of caviar of salmon fishes all about the same. A sieve with larger cells placed in the bottom of the basin or bowl. The dishes take a plastic or enameled. It is desirable to use an aluminum bowl. The plug is preferably made of stainless steel.
2
Remove the eggs. It can be in a plastic bag. If so, gently peel the film with a fork and vsporite bag. Try not to damage the eggs. Put the eggs in a sieve, distributing it more or less even layer.
3
Pour a layer of caviar clean, cold water. Sieve this should not be completely under water. The eggs may float freely, but don't fall into the pelvis through the top, otherwise the procedure will lose all meaning, because exactly the same on the walls will float and foreign particles. Carefully, trying not to crush the eggs, stir a few times the contents of the sieve. Large debris, blood clots and part of the films will separate themselves. Remove them with a fork. If the cells are large enough, the eggs will fall through them into the bowl, and all the junk will stay on the grid.
4
Take a more fine sieve. With it, strain the eggs in another bowl. Drain the water and replace with clean. Rinse the eggs directly in the pelvis, in the same way by removing the film and debris with a fork. Procedure is carried out until until the washing water does not become completely transparent, and among eggs not meet debris, membranes and clots. Remove dead eggs. You will see them immediately, they have a white or brown color. After you verify that no debris, and no films no more, and the water drains perfectly clean, put the eggs in a bowl for pickling.
Note
Repeated washing of the caviar before salting is a mandatory procedure. Along with films and other foreign objects in the calf can occur protecting - the larval stage of the tapeworm threat. In case of wrong cooking techniques she enters the human body.

Salted eggs must endure the quarantine period. It depends on the salt concentration.
Useful advice
Some recommend before washing rinse the eggs with boiling water. This method allows you to quickly separate the film, but caviar is actually welded and loses its properties. Dead white eggs becomes longer than during normal washing.

Advice 3 : How to release the eggs from the film

At salting of caviar, it is frequently necessary to clean it from the films, which are called ovaries. Otherwise, its taste will suffer - it will taste bitter.
How to release the eggs from the film
Instruction
1
Prepare the brine for caviar. In one liter of purified water you will need about three tablespoons of salt. If the eggs were previously frozen, pre-defrost it in cold water.
2
Take this amount of brine, so that you can fully load it all prepared to handle the eggs. It is best for this purpose, suitable enameled container.
3
Bring to medium heat the brine to boiling and a bit of his cool. Check the temperature - drop in the brine a small piece of ROE with the film. If the film turns white, and the ROE will not change its color means the temperature is just right. If she abruptly changed color, and, moreover, hardened the water is still too hot, and you have to wait for it to cool to optimum temperature (approximately 60°C).
4
After the temperature reaches the required limit, place all the eggs in the solution for about 30-35 minutes. Then check for taste. If you think salt is not yet enough, the time of incubation of the eggs in the solution should increase. And if you decide that its too much, rinse the eggs 1-2 times under a gentle stream of water.
5
When the quality of the Ambassador will fit your taste, let's move on. Take an ordinary kitchen whisk and gently start to stir the eggs. The biggest film will remain on the rim. While stirring remove them.
6
Gradually lay eggs, released from the films on the gauze to drain the water. If the film is not completely removed, take a paper towel and gently press it on with gauze lined with caviar. This will help you and dry it, and clean up almost completely.
7
Hang the cheesecloth with eggs for half an hour for the water to finally glass. With a teaspoon carefully assemble the finished eggs in a jar and refrigerate.
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