How to remove excess salt from over-salted caviar

Caviar is a delicacy beloved by many. Red caviar on par with salad "Olivier" and "herring under a fur coat" has long been an obligatory attribute of the holiday feast. Few people will remain indifferent to the smooth round transparent caviar, easily bursting in the mouth, with a pleasant aroma and slightly salty taste. But, unfortunately, it can happen that due to improper or too long storage the product does not have a very pleasant taste and smell and becomes too salty. In addition, over-salted delicatessen can initially at the stage of production. Send in the trash such an expensive product because of small flaws is not desirable. Therefore, it is definitely worth trying to reanimate the dish. You can do this in several ways.

Improving the taste of over-salted caviar with water

If the caviar is simply over-salted and has not yet acquired extraneous flavors, you can remove excess salt with plain water. To do this, you will need:

• a deep clean bowl;
• Clean drinking water at room temperature;
• gauze or a strainer.

Everything is simple enough. Caviar should be transferred to a large deep bowl and pour water at room temperature (this is important!) at the rate of two parts water to one part of the product. Then you need to keep the caviar in the water, gently (so as not to damage the eggs) stirring, for 3-5 minutes. Then drain the excess water, put the caviar on gauze or a sieve and leave in this form until the excess liquid is completely removed. Then it is recommended to let the dish "rest" at room temperature for 10 minutes to stabilize its taste. After this time it can be served.

Rescuing over-salted caviar with black tea

Sometimes excess salt in caviar can provoke an unpleasant smell. Simple water will not cope with the smell anymore. However, even such caviar can still be saved. Black tea will help. The set of necessary things is almost the same as in the previous method, only instead of water you need black tea.

So, you need to brew strong tea. It is very important that the tea be free of flavorings and aromatics. Then it should be carefully strained (hardly anyone will be pleased with the presence of particles of brew in the caviar) and allowed to cool to room temperature. Then everything happens according to the already described scheme: the caviar is poured with tea in a 1/1 ratio if the smell is hardly perceptible and 2/1 if it is well perceptible. Soak the eggs in a solution with constant stirring (the main thing is not to damage the eggs!) for 5-7 minutes. Then the tea is drained, the excess liquid is eliminated with gauze or a sieve. And you can conduct a tasting. If the taste of the product is still not satisfied, we should repeat the above manipulations.

Improving the taste of stale caviar with milk

Sometimes an unpleasant odor can form if the caviar has been stored for too long. In such a case, removing excess salt from the product will not be enough. However, you can still try to save the holiday dish.

To do this, you need to prepare in advance:

• a deep bowl;
• milk;
• gauze or sieve.

The milk must be boiled in advance and cooled to a temperature of 20-30 degrees. If its temperature is higher, there is a risk that the protein in the eggs will curdle and the caviar will simply boil.

When the milk is ready, we add the caviar to the bowl. We keep the eggs for about 10-15 minutes. The "mixture" should be stirred constantly and gently, so that all the eggs are evenly washed. The milk will absorb all the bad smell and excess salt, and then it should be poured out, and the caviar itself to put in a sieve or gauze to get rid of impurities as well as possible. After that, if the taste of the product meets expectations, it can be used as intended.

How to remove excess salt with beer

Another interesting way to improve the taste of this delicacy. The essence of the method remains the same. Only caviar should be soaked in beer, mixing the ingredients 1 to 1. Then you need to mix the two products with special care until all the beer is absorbed into the eggs. This method will not only help to get rid of excess salt, but also make the caviar larger, softer and firmer. After these manipulations, the delicacy will look even better on the plate and on sandwiches.

Despite the fact that to "save" caviar requires a minimum set of products and tools, you should still be more careful in choosing provisions for your table and try not to buy products, the quality of which is questionable, as well as to observe the terms and conditions of their storage. In this case, cooked from them dishes will delight with their true taste and aroma.