Red caviar started to smell, what should I do? How to remove excess salt from over-salted red caviar

Not long ago I encountered a problem - my husband bought caviar, and not only did it turn out to be too salty, it also had a mediocre taste, the caviar was crushed... In general, half a kilo, it’s a pity to throw it away, there’s no desire. I began to think about how to correct the situation, I heard that it could be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take the risk, if it doesn’t work out, then “into the furnace!” I did everything according to the instructions, the result simply shocked me! The taste has improved, the excess salt has gone, and most importantly, caviar to caviar!

I understood how unscrupulous manufacturers and marketers can improve the appearance and taste of a product, so that it would never even cross my mind to doubt its quality. In short, I propose a proven, “tested on dogs” method of correcting red caviar, in case it comes in handy.

Red caviar is a favorite delicacy in festive tables. It is not only very tasty, but also healthy. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and burst easily on the teeth. It should be thick and smell good. But what to do if the caviar you get is a little stale, has a foreign smell, or is simply too salty? Since the product is quite expensive, it’s a shame to throw it away. You can try to revive the caviar.

You will need:

• water,
• welding,
• gauze,
• two deep containers.

If the caviar is over-salted, then this is an easily fixable problem! You can make it tasty by washing it as follows. Place the caviar in a deep bowl. Fill it with warm boiled water ( not hotter than 35 degrees) at the rate of 2 parts water to one part caviar. Gently stir in the water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar and water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave on a sieve or gauze for 10 minutes to drain off any unnecessary liquid. Place the caviar in a vase or saucer. It is ready to eat.

Caviar that has a foreign odor can be removed. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. The tea leaves are not needed, throw them away. The brewing temperature should be no more than 30-35 degrees so that the caviar simply does not cook in it. Pour the strained tea over the caviar at the rate of one part caviar to one part brewed tea, or one part caviar to two parts tea, depending on how strong the smell is.

Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve and let it drain. Taste it. If you have washed it enough, you can serve it. If the caviar is still salted, repeat the washing procedure.

Do not wash caviar with fresh water cold water! It will become tough and tasteless. Also, do not wash it in very hot hot water, the caviar will turn whitish, as the protein in the eggs will coagulate.

Not long ago I encountered a problem - my husband bought caviar, and not only did it turn out to be over-salted, it also had a mediocre taste, the caviar was crushed... In general, half a kilo, it’s a pity to throw it away, there’s no desire. I began to think about how to correct the situation, I heard that it could be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take the risk, if it doesn’t work out, then “into the furnace!” I did everything according to the instructions, the result simply shocked me! The taste has improved, the excess salt has gone, and most importantly, caviar to caviar! I understood how unscrupulous manufacturers and marketers can improve the appearance and taste of a product, so that it would never even cross my mind to doubt its quality. In short, I propose a proven, “tested on dogs” method of correcting red caviar, in case it comes in handy. Information from kakprosto.ru

Red caviar is a favorite delicacy on holiday tables. It is not only very tasty, but also healthy. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and burst easily on the teeth. It should be thick and smell good. But what to do if the caviar you get is a little stale, has a foreign smell, or is simply too salty? Since the product is quite expensive, it’s a shame to throw it away. You can try to revive the caviar.

You will need:
water,
welding,
gauze,
a sieve and two deep containers.

Instructions

1

If the caviar is over-salted, then this is an easily fixable problem! You can make it tasty by washing it as follows. Place the caviar in a deep bowl. Fill it with warm boiled water ( not hotter than 35 degrees) at the rate of 2 parts water to one part caviar. Gently stir in the water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar and water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave on a sieve or gauze for 10 minutes to drain off any unnecessary liquid. Place the caviar in a vase or saucer. It is ready to eat.

2

Caviar that has a foreign odor can be removed. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. The tea leaves are not needed, throw them away. The brewing temperature should be no more than 30-35 degrees so that the caviar simply does not cook in it. Pour the strained tea over the caviar at the rate of one part caviar to one part brewed tea, or one part caviar to two parts tea, depending on how strong the smell is. Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve and let it drain. Taste it. If you have washed it enough, you can serve it. If the caviar is still salted, repeat the washing procedure.

To remove from red caviar extra salt no need to wash it in water. And the idea of ​​soaking caviar, like a herring, in milk, can only be a nightmare for a person who understands the principles of cooking.

If caviar is too salty, this does not mean that it was deliberately over-salted, because it was of poor quality to begin with. Maybe they just over-salted it when salting it.

If this is the case, then briefly washing the eggs in cold water will not remove excess salt - it is firmly absorbed into each egg. And the more you wash the caviar with water, the more beneficial substances will be washed out of the caviar. In addition, caviar will absorb water, which will not definitely improve its taste - it’s better to eat it salted on bread and butter.

However, there is one good way to remove excess salt from caviar. Transfer the caviar to plastic and place in the freezer for a week. During this time, the salt crystallizes onto the surface of the eggs. Now defrost the caviar in the plus chamber of the refrigerator, place it in a glass container and fill it so that just the surface is covered with medium-strength tea without sugar (make sure there are no tea leaves) and mix well. After ten minutes, drain the tea - the caviar will become lightly salted - all the excess salt will leave the caviar.

There is another method that was used in Soviet restaurants, although not for the purpose of removing excess salt from caviar, but for a completely different purpose.

Transfer the caviar into a glass container and add one to one (or slightly less) volume of freshly opened beer. Stir with a spoon until the beer is completely absorbed into the caviar. The caviar will become larger, softer and tastier. Salt is compensated almost twice.

Perhaps others good ways There is no way to remove excess salt from caviar.

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Comments

I can hardly imagine how caviar can be washed in water (like buckwheat or what?) or soaked in milk)) Probably, you can throw it away immediately.
Caviar, eggs are fat and protein. It is impossible to wash anything out of fat. Probably the cold is the best helper in this case.
I wonder if sugar will help? The salty taste is sometimes corrected with sugar.

It’s even better to freeze, defrost (certainly the quality and beneficial properties will increase), and then still rinse in tea/beer... Apparently, both a drink and a snack at once..

It’s better, of course, not to do any soaking/rinsing/freezing... this won’t add to the quality. But the question is asked - how to remove salt? We have to find ways out...
In mineral water, at least, people do and seem to do nothing, eat. Friends shared this method; they often receive caviar from the Far East..

Perhaps someone soaks it in beer. People do weird things in different ways. And that is also a method that has a right to exist...

Restaurants used to use the Moscow tax to obtain unearned income. mineral water for black caviar and beer for red. Unlike some consultants (I don’t specify personally in order to avoid violating the rules of the site), I write only about what I know. Now about the freezer. Caviar is a perishable product. It is transported frozen. I also know this absolutely for sure. If caviar is not stored in the freezer, then it contains preservatives. As for adding granulated sugar to salted caviar, it won’t work - it won’t dissolve in the caviar and will grate on your teeth.

Author's text: " Not long ago I encountered a problem - my husband bought caviar, and not only did it turn out to be over-salted, it also had a mediocre taste, the caviar was crushed... In general, half a kilo, it’s a pity to throw it away, there’s no desire. I began to think about how to correct the situation, I heard that it could be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take the risk, if it doesn’t work out, then “into the furnace!” I did everything according to the instructions, the result simply shocked me! The taste has improved, the excess salt has gone, and most importantly, caviar to caviar! I understood how unscrupulous manufacturers and marketers can improve the appearance and taste of a product, so that it would never even cross my mind to doubt its quality. In short, I propose a proven, “tested on dogs” method of correcting red caviar, in case it comes in handy.

Red caviar is a favorite delicacy on holiday tables. It is not only very tasty, but also healthy. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and burst easily on the teeth. It should be thick and smell good. But what to do if the caviar you get is a little stale, has a foreign smell, or is simply too salty? Since the product is quite expensive, it’s a shame to throw it away. You can try to revive the caviar.

You will need:
water,
welding,
gauze,
a sieve and two deep containers.

Instructions
1
If the caviar is over-salted, then this is an easily fixable problem! You can make it tasty by washing it as follows. Place the caviar in a deep bowl. Fill it with warm boiled water (not hotter than 35 degrees) at the rate of 2 parts water to one part caviar. Gently stir in the water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar and water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave on a sieve or gauze for 10 minutes to drain off any unnecessary liquid. Place the caviar in a vase or saucer. It is ready to eat.
2
Caviar that has a foreign odor can be removed. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. The tea leaves are not needed, throw them away. The brewing temperature should be no more than 30-35 degrees so that the caviar simply does not cook in it. Pour the strained tea over the caviar at the rate of one part caviar to one part brewed tea, or one part caviar to two parts tea, depending on how strong the smell is. Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve and let it drain. Taste it. If you have washed it enough, you can serve it. If the caviar is still salted, repeat the washing procedure.
3
Do not rinse caviar with fresh cold water! It will become tough and tasteless. Also, do not wash it in very hot water, the caviar will turn whitish, as the protein in the eggs will coagulate."

Elimination of salt and odor

To wash off excess salt from red caviar, place it in a deep bowl and fill it with warm boiled water, the volume of which should be twice the amount of the product. Gently stir the caviar for 3-4 minutes, wait until the salt dissolves, then drain the water through cheesecloth or a sieve into the sink and wait another 10 minutes until the remaining liquid has completely drained. Then place the washed caviar on a saucer and eat - after these manipulations it will lose its salty taste.

If the purchased red caviar has a foreign odor, brew strong tea leaves in any container and strain it so that no, even the smallest, tea leaves remain in the liquid.

Carefully strain the tea leaves over the unpleasant-smelling caviar, based on the following proportions: one part of brewed tea to one part of caviar - or two parts of tea to one part of caviar, if the smell is too strong. Rinse the caviar in the tea leaves for 5-7 minutes, remembering to gently stir it with a spoon and making sure that the eggs are not crushed. After the expiration date, carefully place the washed caviar in a sieve or gauze bag, wait for the brewed tea to drain and taste the caviar - if the smell has disappeared, they can be consumed. If an extraneous aroma is still felt, brew a fresh brew and repeat the washing procedure - the strength of the tea can be made weaker so that the caviar does not lose its original aroma.

Appearance of caviar

Since store-bought caviar is usually sold in packaging - tin cans, the buyer cannot determine its freshness, quality and visual appeal by eye. Therefore, sometimes you can bring home caviar, which is a shame to serve to guests because of its dull color, crushed appearance, and so on. Regular pasteurized or boiled milk. Boil it if it is raw, or simply heat it already pre-processed to a temperature not exceeding 40 degrees. Place the caviar in a deep container, add milk and rinse the product for about 10-12 minutes.

After rinsing, carefully pour the milk into the sink, place the red caviar on a fine strainer or gauze cloth and wait about 10-15 minutes until the remaining milk has completely drained. Then place the caviar on a saucer and serve or place it in a glass jar, close it tightly with a lid and place the product in the refrigerator. Never rinse eggs to remove excess salt or foreign odors with cold fresh or hot water. In the first case, red caviar will become hard and lose its original taste. In the second case, the beautiful bright color of the eggs will become unappetizing and whitish, since the protein included in their composition will coagulate under the influence of high temperature.