HOW TO SALT TRUT CAVIAR

seafood 632 Last Update: Aug 04, 2021 Created: Aug 04, 2021 0 0 0
HOW TO SALT TRUT CAVIAR
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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Попробуй солить икру в домашних условиях! Это не сложно! Как правильно солить икру форели знают не многие. А ведь это с успехом можно сделать самостоятельно и угощать родных. С процессом справится даже начинающий кулинар, все предельно просто! Для приготовления понадобится собственно сама икра и рассол. В конце необходимо добавить немного подсолнечного масла. Оно должно быть рафинированным. Мало с запахом испортит блюдо!

Ingredients

Directions

  1. Pour water into a kettle or a saucepan. We send it to the fire, bring it to a boil. When the water boils, turn off the fire.
  2. Pour the specified amount of salt into warm water. Stir until the crystals are completely dissolved. This is a pickle. We set it aside for now.
  3. Pour some more salt into the bowl, which will be needed to process and prepare the caviar. Two level tablespoons of salt will be enough.
  4. So, poured salt, fill it with hot water. We mix. Put the caviar in this bowl. We leave for 1-2 minutes.
  5. After the specified time, wash the caviar and very carefully release it from the films. After the caviar has lain in salt water, this is not at all problematic.
  6. When all the caviar is scattered, cleaning is complete. If pieces of film float to the surface of the water, they must be removed. If possible, select all-all films.
  7. And now we put the caviar on a sieve and wash it right under running water. That's it, the caviar is absolutely clean and ready for salting.
  8. Put prepared caviar in a clean deep bowl. Fill with the brine prepared earlier. We leave for 15 minutes. If you plan to eat caviar right away, then you can keep it in brine for 5 minutes. For storage for 4-7 days, 10 minutes is enough. Well, 15 minutes of salting can be stored for about a month.
  9. Line the sieve with a paper towel. On the working surface, we prepare a couple more towels, folded in a pile.
  10. We put the caviar on a sieve, let the liquid drain. Gently lift the ends of the paper towel and transfer the caviar to a stack of dry paper towels. Dry the eggs carefully. They should crumble. Excess moisture is not needed.
  11. We put the caviar in a container for storage. This can be a glass jar or tray. Add sunflower oil, mix.
  12. We store caviar in the refrigerator. The shelf life depends on the time of salting.

HOW TO SALT TRUT CAVIAR



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

Попробуй солить икру в домашних условиях! Это не сложно! Как правильно солить икру форели знают не многие. А ведь это с успехом можно сделать самостоятельно и угощать родных. С процессом справится даже начинающий кулинар, все предельно просто! Для приготовления понадобится собственно сама икра и рассол. В конце необходимо добавить немного подсолнечного масла. Оно должно быть рафинированным. Мало с запахом испортит блюдо!

Ingredients

Directions

  1. Pour water into a kettle or a saucepan. We send it to the fire, bring it to a boil. When the water boils, turn off the fire.
  2. Pour the specified amount of salt into warm water. Stir until the crystals are completely dissolved. This is a pickle. We set it aside for now.
  3. Pour some more salt into the bowl, which will be needed to process and prepare the caviar. Two level tablespoons of salt will be enough.
  4. So, poured salt, fill it with hot water. We mix. Put the caviar in this bowl. We leave for 1-2 minutes.
  5. After the specified time, wash the caviar and very carefully release it from the films. After the caviar has lain in salt water, this is not at all problematic.
  6. When all the caviar is scattered, cleaning is complete. If pieces of film float to the surface of the water, they must be removed. If possible, select all-all films.
  7. And now we put the caviar on a sieve and wash it right under running water. That's it, the caviar is absolutely clean and ready for salting.
  8. Put prepared caviar in a clean deep bowl. Fill with the brine prepared earlier. We leave for 15 minutes. If you plan to eat caviar right away, then you can keep it in brine for 5 minutes. For storage for 4-7 days, 10 minutes is enough. Well, 15 minutes of salting can be stored for about a month.
  9. Line the sieve with a paper towel. On the working surface, we prepare a couple more towels, folded in a pile.
  10. We put the caviar on a sieve, let the liquid drain. Gently lift the ends of the paper towel and transfer the caviar to a stack of dry paper towels. Dry the eggs carefully. They should crumble. Excess moisture is not needed.
  11. We put the caviar in a container for storage. This can be a glass jar or tray. Add sunflower oil, mix.
  12. We store caviar in the refrigerator. The shelf life depends on the time of salting.

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