Hello friends. In one of the previous posts, I disassembled Imitation of red caviar And very surprised the composition, for there were too many thickeners and stabilizers, which in my opinion is extra. I promised you that I would prepare caviar at home and share this cunning with you. But first a little instaborine.
What can I make imitation of caviar?
Imitation of caviar can be made from any liquid, which can be checked by agar, pectin or gelatin, even from vodka or coca-cola (with proper use of a gelling agent). Initially, I wanted to make a cavard from the borscht, but all the locks off all the curves. As you understand, you can cheat with any color and taste, it all depends only on your imagination.
What is it for?
These are the foundations of molecular cuisine. The direction is not new and from all sides is brought, but still popular. Cooks play with tastes, flowers, liquid nitrogen and all sorts of chemical additives giving birth completely unusual and amazing things.
As an example: pate in the form of mandarin, stones from any soup, pasta from any liquid, scrambled eggs from mango, beef ice cream, cheese sponges (washcloths), flying desserts, foams with various tastes and much more.
How to use it at home?
The cooking process is simultaneously and simple and complicated, so it is regular to do such things regularly - too lazy. But to surprise your loved ones or decorate this or that cold dish is quite possible. How else to apply caviar from anything - depends on the patient of fantasy.
Let's start cooking.
We will need: Black liquid 100ml. (What is this black liquid I will tell you at the end of the article), gelatin 5-10 mg. (Better of course to take agar, if any), vegetable oil is 1 cup.
Immediately put the oil in the freezer right in the glass and begin to prepare our liquid. We fall asleep in her gelatin and we are waiting for 10 minutes until he fell. Then put on the stove and completely dissolve it.
How to check whether you have added enough gelatin? Pour a drop of fluid on a plate / spoon and clean the fridge for a couple of minutes. If it grabbed - it means the rules, if not, add more.
After you warm up your liquid and completely dissolved gelatin, throw it into the fridge for ten minutes. We do not need hot liquid. After 10 minutes, we pull the liquid and the oil (which in the freezer), we recruit our black liquid into the syringe and begin to create ...
We drip down a drop of liquid into frozen vegetable oil and get eggs. Here the size and appearance already depends on your accuracy. Instead of a syringe, you can use a dispenser or a pipette, well, in the extreme case you can spit directly, but it turns out a caviar from the saliva, and we do not need it, right?
I am a manuscript in life, so I have all the different size. Yes, and the wife and his son stand behind and kick me.
Then we need to throw off the caviar on the sieve / Durslak / Bus and rinse well in cold water. The jet of water should not be too strong, otherwise you will remember and break the caviar.
Well, ready . You can crack. You have not guessed what fluid I used? It was an ordinary soy sauce. Somehow I want to make a cocktail whiskey cola, but whiskey will be in the form of eggs. You drink yourself a cold cola, and alcoholic caviar floats in it, I think it will be interesting to try such a thing and bite the board.
Perhaps this recipe did not surprise you, but I think that many people were wondering, so do not kick how much in vain. If it was interesting to you, then I can dig a little deeper into molecular cuisine and to avoid all sorts of powders and demonstrate to you how they work. At home, difficult recipes do not get due to the lack of equipment. But at least you would understand that this is the one or another E-scale as part. Almost all of these powders belong to the food additives of the category E, but are considered safe and allowed.
By the way, thanks to special powders that I do not have available at home, you can make caviar as a real, that is, with a liquid center inside, but it is already a more damped process.
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How to choose fish with caviar
Look for a female. She has a root head without a protrusion for males on the upper jaw.
Fresh cooled fish should be elastic with even and intact skurt, pink habies and shiny eyes. It smells naturally, nonresko.
Choose frozen with even and homogeneous ice cover.
What you need to know before soring the humpback caviar
- For quick arrangement methods (up to 15 minutes), take only chilled caviar. A more long ambassador is needed: you do not know how many times they were frozen and how the fish was stored.
- Use small or medium grinding salt without iodine and other additives.
- When you get caviar from fish, try not to damage the gallbladder. Otherwise spoil the taste.
- Decorate the caviar only in the refrigerator. Do not use warm water or microwave.
- Do not salt burst eggs and remove damaged in the cooking process.
How to remove the shell with caviar
If you do not remove the shell - the jaw, the caviar will be merging and, possibly bitter. You can get rid of the film during the preparation or already during the Slashing process - it all depends on the recipe.
Before removing the shell, rinse the ice bags if they are integer.
Method 1. Using screens, grills or grain
Screenshot is a special sieve for the separation of caviar grains from the shell. Put the jaw on it and begin to carefully wipe. Quite quickly, all the eggs will go through the holes, and the film will remain in your hands.
If there are no screens, use the outbreak of a large grater or grid with quite large cells.
Method 2. In salt solution
In 2 glasses of water room temperature, divert 1 tablespoon of salt. Put the jaws into the solution for a couple of minutes.
Then we slightly take the caviar with a fork or a wedge, until the shell gets away.
Method 3. With the help of a mixer
For a few seconds, beat the caviar with a liquid dough to the minimum speed.
The film should be wound on the whisk.
Be sure to cook 🐟
How to pickle pink salmon caviar in film
This is the easiest way: you simultaneously clean the caviar from the film and plant it. And in the end, get a gentle salty taste.
- 7 tablespoons of salt;
- 1 tablespoon of sugar;
- 1 l of water;
- 200 g of crude humpback caviar.
Couple salt, sugar and water. We boil, cool down to a temperature of 40-50 ° C and fill the yasters for 10-15 minutes.
All this time, slowly stir the caviar with a fork. When the film wounds on the teeth, just get it out.
Then beat the caviar to the colander or sieve and wait for the whole liquid. Remove the residues of the shell if they are.
How to quickly sleep the humpback caviar
In just an hour you prepare a delicious and crumbly salty caviar of the humpback.
- 1 l of water;
- 400 g salts;
- 300 g of purified humpback caviar.
Boil water with salt and cool down to room temperature.
In a deep bowl, put the gauze so that its edges be cut out. Put the caviar in it and pour with a solution for 7-8 minutes.
Raise the march by the edges, and then hang out or shutter in the colander. Leave for 30-40 minutes to water glass.
How to pick up caviar pumps with sugar
Another option to quickly salting with ingredients, which will be found in each kitchen. For the preparation of a delicious humpback caviar will take no more than an hour.
- 1 l of water;
- 200 g salts;
- 100 g of sugar;
- 200 g of purified humpback caviar.
Put salt and sugar in the water, and then boil 10-15 minutes.
Fill the caviar with a cooled solution for 6-7 minutes. After leakage on the colander and leave until all the fluid holds.
How to pick up caviar pumps with butter
A simple recipe with which Ikra will be ready for the night. The oil will give eggs a beautiful shine and a very appetizing look.
- 300 g salts;
- 3½ l of water;
- 200 g of purified humpback caviar;
- 1 teaspoon of olive oil.
Dissolve salt in water. Fold the caviar into a deep bowl, pour the brine and leave for 8-10 minutes. Periodically mix.
Catch off the caviar on the colander and rinse with cold water.
Cover the colander with food film, put in a bowl so that there is enough space for flowing fluid, and remove into the refrigerator.
After 8-12 hours, put the caviar into the glass jar, add olive oil and mix.
How to pick up caviar pumps with sugar and oil
Immediately after the zero, try the caviar will not work, you have to wait. But the taste will be saturated and in the measure of salty.
- 250 ml of water;
- 2 teaspoons of salt;
- 1 teaspoon sugar;
- 100 g of peeled humpback caviar;
- 1 tablespoon of olive oil.
Dissolve salt and sugar in cold water.
I caviar put in a glass jar and pour the brine to the edge. Close the can with a lid and put in the refrigerator.
After 3-4 hours, throw off the caviar on the colander and wait until all the liquid strokes. Add the oil and mix.
How to pickle pink salmon caviar without water
The peculiarity of this method is the lack of brine. Caviar salts without water under not too heavy negle, and therefore the taste is obtained more saturated compared to rapid ways.
- 250 g of purified humpback caviar;
- ½ tablespoon salt;
- ½ teaspoon sugar.
In a shallow bowl, put caviar. Add salt and sugar and mix.
Put the saucer on top, and put the glass on it, for example a glass with water. Remove the design to the refrigerator for 4-5 hours.
How to Snapely Caviar Gorbushi in Japanese
Icraine shells will be powered by sauce, and natural taste will remain inside. At the same time, the caviar will be a little darker.
- 3 tablespoons of soy sauce;
- 2 tablespoons of sake;
- 100 g of fresh peeled hubby caviar.
Mix soy sauce and sake. Boil, and then cool down to room temperature.
Fold the caviar into the plastic container or glass jar. Pour the brine so that it is covered completely.
Close the lid tightly and put in the refrigerator for 12 hours.
How and how much to store salty caviar humpback
Keep the salty caviar of the humpback in the refrigerator no more than 1-2 days. Due to the lack of preservatives, it cannot lie long.
To extend the shelf life of up to 5-7 days, use olive oil. Fold the caviar into the glass jar to the top of the top, lose weight and pour about 2-3 tablespoons of oil. If caviars are not enough, the oil simply tracks down and the protective film is not formed.
Close the can with a lid and clean the refrigerator. After printing, try to eat caviar in 1-2 days.
To keep salty caviar for 1-2 months, spread it on small plastic containers. Close the lids, leave in the refrigerator for 12 hours, and then remove in the freezer.
Before use, defrost in gentle mode: Leave for 10-12 hours in the refrigeration compartment.
What to do if Ikra seems too salty
Put a little caviar in a bowl and fill with cold boiled water. Mix gently. After 5-7 minutes, try to taste. If you like, drain the water. No - wait yet, and after throwing it on a colander or gauze to all the glass liquid.
Do not rinse the whole saline caviar in advance, otherwise it will quickly deteriorate.
This is a delicacy at all times is considered a delicacy. But the wrong salt can spoil his taste. We will tell you how to make caviar at home: to sleep well, getting a delicious dish, and even cook artificial red and black caviar in cases where it needs a lot (for decorating a hepatic cake or a filling for a huge number of cakes).
By the way, it is necessary to stock fragrant, fresh bread and natural creamy oil.
Homemade no worse
Despite the great benefit of red caviar for the human body, not everyone has the opportunity to buy red caviar kilograms for feasts. Of course, we poke yourself and guests sandwiches. But what to do when caviar needs to decorate a snack or fish salad?
Tell about how to make a red artificial caviar at home. The main ingredient of such a dish is gelatin. Among the components:
- Raffined oil and deodorized.
- Fish broth.
- 10 g gelatin.
- Some water.
- Tomato paste for staining.
- The syringe (needle is not needed).
200 ml of vegetable oil is a little frozen. To do this, leave it in the freezer for 60-80 minutes. At this time, we prepare gelatin. It needs to fill 20-25 ml of cold water and leave to be soared.
Broth can be cooked from the heads. It must be saturated. At the very end of the cooking, put a laurel, salt, we throw a couple of black pepper peppers.
Enough to slaughter just half an hour and retain from the stove. After it cools, add some thick tomato paste (you can use an orange food dye, but it should be added later). As a result, you definitely flash broth.
By that time, the gelatin will swell. It should be connected to 250-300 ml of broth and heat the mass on slow heat. Gelatin will quickly dissolve. No need to boil the mixture.
The highest moment has come. Give vegetable oil from the refrigerator, overflow it into a transparent glass. We recruit a slightly finished broth mixture into the syringe and we introduce into the oil in the droplets. Finding eggs.
As soon as the necessary mass of the product is achieved, the newly new caviar should be thrown into the colander to send the oil. Under the bottom it is desirable to substitute the saucepan and the preserved oil to then use to create a new portion of caviar.
The resulting product must be rinsed in ice water. There will be no stored such caviar for a long time. It must be applied immediately after cooking.
How to make black caviar at home? To taste, it will not look like an artificial red caviar, since the main component in the composition, which gives black, soy sauce.
- 150-200 ml of soy sauce.
- 2 g of agar-agar or 10 g gelatin.
- Vegetable oil.
- Pipette or syringe.
A glass with butter put in the freezer. Machine gelatin. Agar-agar can be added to the soy sauce immediately, without soaking. Heat the mixture and bring it to a boil stirring. Immediately remove from the fire and cool.
Next, we do the same manipulations, which are described above for the preparation of red artificial caviar.
Solim Natural Fresh Icru
This dish is desired on any festive table. Red and black caviar Products are expensive, but there are varieties of fish with cheaper caviar. For example, you can make trout caviar at home. It will take a cape or even a few carcasses.
To begin with, remove the contents. It is done very carefully, otherwise the product will be spoiled.
It is advisable to remove the caviar by non-parts, but entirely, along with an air bubble. In the same way, Icra is made from the humpback and other fish varieties at home.
Preparation for salt
Very good in the salty form of caviar pike, perch, carp, bream. We will tell how to make pike caviar at home, since the remaining types of caviar are made in the same way.
For the first time, it is enough to take 150-200 g of the product, shifting it into a colander with large holes. Wipe the caviar. If the film in some sections of the joints remains, it can be sworn in a knife.
It will take a lot of rape. 100-120 g salt per liter of water. You can take 50 g per liter floor, if there are not a lot of caviar. We mix, boil and immediately pour in caviar.
Mix well, let it brew for 3 minutes, merge the rap. We repeat the same twice. We give the product to drain and stand in the sieve.
In a liter bank, we pour 20 ml of vegetable oil, we fall asleep caviar. Add a spoonful of salt and mix. Top from above some more oil.
We close the lid and put on the front of the refrigerator. Nutro Caviar is ready, you can make sandwiches for breakfast.
Tricks that need to be considered
The fatty fish, the tastier saline caviar. Salt, by the way, is desirable to use from a number of "Extra".
When singing, you need to take only a very fresh product and it is forbidden to use metal containers. Only glass jars, clay or porcelain dishes.
Photo of homemade caviar
Which of us did not dream to write a phrase: "Life succeeded!" red caviar in black? Now such an opportunity exists. To implement the idea, it is even spent especially. Buying an artificial caviar with a mass of preservatives is not offered. Make it easily at home from natural products. The method is extremely simple. Having mastered it, it is possible to set the mountain of sandwiches with caviar or make the original decoration for salads.
For cooking you will need:
- 1 cup of vegetable oil (ideally odorless)
- 1 cup of water (for taste it is better to replace fish broth)
- 1.5 h. Spoons of agar-agar (when replaced by the gelatin, the number is increased by 4 times)
- 1.5-2 art. spoons of tomato paste or ketchup
- Salt to taste
- disposable syringe without a needle
To begin with, we put a glass with an oil in the freezer, and then go to the rest of the actions.
Pour liquid into the container, add tomato paste, salt and agar-agar, mix well and send on fire.
As soon as the content boils, turn off.
We transfix in a comfortable container and wait until the liquid cools to room temperature.
Take out a glass with oil from the freezer and type cooled fluid into the syringe.
Then everything is extremely simple: keep the syringe over the glass and send separate drops of liquid into it.
Oil will not give the icons to glue. Each of them will fall on the bottom separately. If caviar is planned to do a lot, it is better to use 2 glasses, as the oil should be cold enough. If the base for the caviar begins to thicken, the liquid must be warm in the microwave or on the stove, and then continue to work.
The finished caviar is filtering through the sieve. It is ready for use almost immediately.
A similar way to black caviar. As a dye, you can use soy sauce or food coal.
More details regarding cooking red caviar in video:
As a bonus, another video with caviar:
In the "Recipes of Icres" 18 recipes
Casserole from baccas - an unusual dish for which approximately 300g raw caviar. Prepare it in the oven - one pleasure. The taste of casserole will like even to those who fall to new dishes. In addition, the Iborn casserole is beautiful ...
Have you bought a river fish, and she was with caviar? Of course, caviar can be fed or boiled together with fish, but it is better to cook delicious pancakes - Iquareniki. In this recipe they are fried from caviar. To get the dough of the desired consistency, add to the calf ...
Cutlets made from fresh caviar crucia, not only delicious, but also useful. For a variety in the ignoring mass, in addition to the standard set of products, the chopped greens of dill are put. With him, caviar cutlets are even tastier.
Good afternoon, dear readers! My households love caviar very much. And for this delicacy it is not necessary to overpay, buying it in the store. Today I will tell you how to prepare a red caviar at home yourself. It will turn out even more delicious than factory production. I buy fish on the market, I choose uncompressed females. If the abdomen is dense, it is likely to find a jaws there - Ikrinka in the shell. The delicacy is preparing simply and quickly, especially by the recipe "five-minute". The main thing is to spend the water. I like to prepare in a tuzluk - a concentrated saline solution. But there are other options.
The dish is considered a delicious and useful snack, decoration of the festive table. If you are just going to convene your first dinner, I will tell you that you can cook with it. For Easter - Wrap your own dispute product into ordinary pancakes. For a birthday - put tartlets with butter in the snack bar. For the New Year - a snack cake made of wafer corteans, a win-win classic. And if you want to surprise everyone - add to salads, for example with red fish or seafood.
And whether you had to try artificial caviar, which can be both red and black? This recipe I also described in detail in the article. Dishes with it will turn out beautiful, satisfying and tasty. Guests will experience gastronomic delights behind your table. I recommend trying!
Fast recipe for red caviar cooking from frozen humpback
The finished dish has a very gentle and rich taste. Of the 300 g of frozen jaw after it melts and the film will be removed, it will turn out about 125 g of the finished product.
- You will need:
- jaw pink salmon;
- boiled water;
- ½ CHL salts;
½ CHL Sahara.
How to cook: one.
Free the product from the film. To do this, pour a little boiling water into a saucepan, slightly satisfy the water and lower the jaws there. This is a quick way of defrosting. With it, some eggs can be worn.
I recommend to wait until the fish is fully understood at room temperature. The product output will be more. 2.
Gently stirred by a fork or a wedge until the film starts separated. 3.
Put the resulting eggs into a sieve. Remove the remnants of the film. four.
Place the product in the dish, add salt and sugar. five.
Mix everything thoroughly and send to the refrigerator for 5-6 hours.
After that, you can do sandwiches and other delicious snacks 🙂 if you fill 2 tbsp. vegetable oil, delicacy will be stored in the refrigerator for about a week.
How to cook a red caviar trout at home?
- This is a quick way to salmon. Ikrinka trout of a small size in diameter, they look great in small tartlets with butter. The dishes get a pleasant taste with a light mustard.
- Jazesk trout;
- Warm water;
- 1 tbsp. salts for salting;
Salt to remove the film.
How to cook: How to cook:
I recommend to wait until the fish is fully understood at room temperature. The product output will be more. Pour warm water into the container. Pour salt to remove the film and mix.
Gently stirred by a fork or a wedge until the film starts separated. Lay out an awesome in a liquid and let it stand for about 15 minutes.
Put the resulting eggs into a sieve. Remove the remnants of the film. Clean it from the film: a jaw can wipe through a metal grid with medium cells, for example, from a slow cooker or make it with your hands.
Place the product in the dish, add salt and sugar. Rinse the product right in the grid under warm running water. See that there are no remnants of the film.
In a liter of warm boiled water (temperature 45 degrees), add 1 tbsp. Salt. Stir carefully. 6.
Fill the product with a solution, mix the spoon and leave for 10-20 minutes. 7.
Drain the brine, beat the eggs on the colander, let the drain of excess moisture. It will take about 20 minutes to an hour. You can shift on a cotton cloth.
In order for the dish longer the taste, add a bit of olive or sunflower oil.
Recipe for making artificial red caviar with agar-agar
The dish has an unusual pleasant taste. The finished product can be smeared on sandwiches with bread or butter, as well as serve to vegetables or salad. The big plus is that it has a homogeneous structure. And after cooking does not flow and does not melt.
- 200 g of cranberry morse;
- 200 g of sunflower oil;
- 1 tsp. agar-agar (or gelatin 1 tbsp);
How to cook: Step-by-step cooking with photos:
I recommend to wait until the fish is fully understood at room temperature. The product output will be more. In the glass, pour sunflower oil and put in the freezer for 30-40 minutes.
Gently stirred by a fork or a wedge until the film starts separated. Pour in Morse Kushka, put on a small fire, add agar-agar. Thoroughly stir the wedge, until the last dissolution of the latter.
Put the resulting eggs into a sieve. Remove the remnants of the film. When the mixture begins to throw, reclose the liquid into another dishes, let it cool to room temperature.
Place the product in the dish, add salt and sugar. Remove oil from the freezer in a glass. Type liquid into the syringe and carefully squeeze into cold oil. The needle is not needed. Drops, falling into it, will quickly stick, forming small eggs.
Strain all through fine sieve, giving stroke oil.
With the form of the product is no different from the present. Of course, to taste with the real there is a difference. But as decoration on a snack cake or for tartlets, it will very much even come down.
How to make a delicious caviar of the Goltz "Five minutes"?
The main advantage of this recipe is that the delicacy on it is prepared only 5 minutes. Salt the product in a tuzluk - saline solution. Excellent recipe if guests are on the threshold. There is her better immediately after singing. Then the dishes and its excellent taste is guaranteed.
- It will take:
- Icra Golts;
- 600-700 g of large salt;
1 liter of water.
How to cook: How to Solish:
I recommend to wait until the fish is fully understood at room temperature. The product output will be more. Sawn get out of the fish. Do not rinse, just put in clean dishes.
Prepare a tuzluk - pour salt into the water, mix. After that, put the solution on the stove, let it boil for 5 minutes.
Gently stirred by a fork or a wedge until the film starts separated. The volume of water should be 2-3 times more than caviar. Salt roll until it dissolves. As soon as stopped, the concentrate is ready.
Put the resulting eggs into a sieve. Remove the remnants of the film. Remove the saucepan from the fire and put it in cold water. Salt should crystallize and fall into the sediment.
Place the product in the dish, add salt and sugar. In a separate dishes separate the fresh caviar from the film, you can use a special sieve - screens.
After gauze, drain Tuzluk into a clean bucket. Put the caviar there. Candle 5 minutes, mix all the time with your hands or a large spoon, drain the liquid.
In a liter of warm boiled water (temperature 45 degrees), add 1 tbsp. Salt. Stir carefully. If you want a delicacy to be stored longer - increase the exposure time in brine up to 15 minutes.
Hands transfer the product into a sieve and leave for an hour to the extra layer of glass.
If the product turned out too much, put it in the container or spread it on jars. Slide with a vacuum typewriter. You can freeze it only once, otherwise flows.
Classic recipe for boiled red caviar from mankey and herring
The product, due to its low cost and ease of preparation, was very popular in Soviet times. It is known in other countries. The dish cooked on video recipe is obtained delicious and satisfying. And most importantly - environmentally friendly, without impurities and preservatives. Be sure to try!
Caviar is considered a very useful dish. It contains vital microelements, carbohydrates are practically absent, and the protein is easily absorbed by the body. Cooked at home, it preserves its qualities better, and you can be confident in the freshness of the product.