Saturday, July 11, 2009

How to make caviar

Making dishes that have caviar as an ingredient or as garnish is not easy; the delicate taste of the fish roe needs space to develop and fully engulf the taste buds, otherwise it is wasted. Therefore, many chefs recommend that caviar be used very carefully and that real caviar dishes have as less as possible ingredients, in particular the ones with a strong flavor. Simply put, onions and shallots, perhaps even garlic, should not be used, but if used, then perhaps only as ingredients to some other component, such as a sauce, whereby the caviar should not a part from it, but sprinkled on top.The idea would be, for instance, when making salmon pasta, also known as the caviar pasta, it is best to keep the ingredients down to three or four. Use a saucepan and put in some sour cream, crŠme fraiche, or heavy cream. Chop up some smoked salmon and drop it in there, cook the whole thing. Cook the pasta separately, you can use any pasta you deem appropriate, vermicelli is fine. Once done, dry the pasta and when serving, put the sauce on it. Salmon caviar goes on top at the very last moment, whereby it does not matter if some of the eggs burst, it adds flavor to the pasta. Some chopped basil can be sprinkled over, just for the show.It is a well known fact, that caviar can be used as a garnish to almost any posh food. Interestingly enough, some pretty simple egg salads are perhaps the most favorite plates, where caviar is being used. For some reason, kitchen chefs seem to feel that chicken eggs and fish roe go well together. For some other reason some people feel that chicken eggs automatically require mayonnaise. It is very questionable if caviar, even the cheaper salmon roe kind, goes well with mayonnaise. Eating caviar properly is a whole new science. Some really high brow people find that individual caviar eggs need to be burst between the tongue tip and the palate, in order to experience the full flavor and beauty that caviar is. Unquestionably they would be talking about the beluga caviar, which is deemed the best under all fish roe, perhaps only because it is very expensive. The same goes for the centennial caviar, the roe which is derived from century old sturgeon fish, whereby again the beluga is crowned the most exclusive and expensive among all of edible fish egg delivering water dwellers. The latest craze is snail caviar, which was named a delicacy by the French and the rest of the world followed suit. Needless to say, snail eggs are almost as expensive as beluga.

Linus Orakles
http://www.authorclub.info/

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