Relations with this tender product, reminiscent of a scattering of red beads, are recommended to be built almost according to a romantic scenario: first flirting - a few eggs for appetite before eating, then a little temptation - from caviar with pancakes cream mass and, finally, real pleasure - a couple of spoons "with a slide "Directly from the crystal, silver or silver ferns," sitting "on the podikornitsu with ice chipped. In cases especially triumphant triumph delicacy revels in a vase of real ice! The main thing is for the caviar to be real!
Caviar etiquette
"At the same table" with red caviar - an expensive and capricious guest, it is allowed to be very few dishes: a piece of white bread with butter, toast, half hard boiled egg or pancakes. Sometimes it is served as a garnish (!) To salmon smoked, it is decorated with some salads, mostly from seafood, with it make sushi. But generally caviar is an extremely capricious guest. She agrees to form a vodka company of noble bloods or "a young and refined Frenchman" from the Chardonnay dynasty. However, the knight of her heart from the province of Champagne - a real brut: only he is able to exalt his lady - caviar - an expensive and capricious guest to infinity.
Caviar of Ranks
Red caviar (unlike the black caviar, which is extracted from sturgeon) is obtained from salmonids. The main thing in its processing is strict adherence to the procedure. The most refined is caviar ketovaya. Its orange grains with a red glimmer, rather large, hide in a thin elastic film, slightly watery and contain little fat. Eggs of pink salmon are light yellow and orange, shiny and round, it is on our table that you can meet them most often. "Eggs" sockeye salmon are rather small, have a peculiar piquant taste, with a slight bitterness, which the gourmets of our latitudes do not like. But Europeans liked it. Eggs differ dark red, beetroot color and soft film, in this caviar there are a lot of fats. Trout gives us elastic eggs of medium size and bright red color. They are slightly sticky and fairly salty.
Caviar Recipe
Besides caviar is tasty, it is also very useful. That is why caviar is recommended to "indulge" future mothers, it is prescribed for weakened people who have undergone serious illnesses or surgery. True, the delicacy is quite salty, and in large quantities can cause food allergy. So if you really have spoons, it's very rare and very small! Let remains an exquisite delicacy!
Cavouring Games
Thanks to new technologies, the eggs have learned to "grow" in artificial conditions. This is an alginate caviar, based on agar or alginate derived from seaweed. From this jelly and form eggs. They say the product is useful, but ... It was possible to forge everything, except for the aroma and consistency. However, the surrogate can be found at a price - it is twice cheaper. But recently, few people ever think of giving it away as a natural product. It is very easy to "expose". Egg to the eggs. The color and tenderness of the eggs depends on the maturity of the fish and on the harvest season: the "older" the fish, the paler and harder the fish grains. The best caviar is extracted at the end of summer. Therefore, you need to choose a jar, which extruded the production date from July to October. Tin cans hides pink salmon, its time is June-July. In glass containers, as well as by weight, they are exposed to the more expensive coarse-grained - its time is September-October.