Red caviar is a whimsical delicacy, which in an unpressurized or open package quickly loses its appearance and taste. But you should not despair, because to extend the shelf life of the product and give it an appetizing look is quite simple at home.
Pick your recipe
You will need
-
- - vegetable oil,
- - plastic packaging with a sealed lid,
- - mineral water with gas.
Instruction manual
1
Take the eggs and look at the eggs on the topmost layer. As a rule, at room temperature the coating of eggs begins to dry out after five hours. In the refrigerator, caviar in an open bowl will become worthless in an hour. If a dense crust forms on top, then it should be removed and all hard eggs should be selected. Caviar has another important feature: if a dense crust of eggs forms on top, then inside this peculiar cocoon the product retains its moisture level and is quite suitable for eating. When choosing dense eggs, you should leave those that have dried and slightly deformed, but have retained their natural color.
2
Put the eggs in a transparent plastic bowl and sprinkle with a little mineral water and gas. Lightly stir the eggs with a wooden spatula without crushing the contents of the can. In this condition, the product should stand for at least 10 minutes at room temperature. After that, add a small amount of vegetable oil and let the product brew. As a rule, after this stage, the caviar comes into its natural appearance: the eggs are rounded, and the shell acquires luster and elasticity. But if the caviar sticks together in dense layers and does not separate when mixed, then it should be reanimated by cardinal methods.
3
Place the vessels in the freezer. Thus, caviar can be stored for a long time. But in order for the caviar to regain its appetizing appearance after freezing, the vessels must be allowed to thaw at room temperature. After severe freezing, caviar is not recommended to be defrosted in a microwave oven or by heating. So the shell of eggs can burst and collapse.
4
Defrost caviar and only after completely thawing the ice, remove the sealed lid from the vessel. Be prepared for the fact that this process can take more than 10 hours. Add a small amount of vegetable oil at the rate of 1 tablespoon per 200 grams of caviar. Leave the caviar in the oil for half an hour in a loose container. Then mix with a wooden spatula.