Snacks
How to make artificial red caviar at home. Today I'm checking the recipe and preparing artificial caviar. .
Ingredients
cake from 2 carrots juice of 2 carrots 150 grams of seaweed 200-250 ml of vegetable oil. Syringe 20 ml. (or more if you find it). 200-250 ml water 0.3-0.5 tsp. salt 50 ml water (can be filled with carrot juice) 1.5 tbsp. gelatin The total volume of decoction liquid + carrot juice should be 250 ml.
Homemade is no worse
Despite the great benefits of red caviar for the human body, not everyone has the opportunity to buy kilograms of red caviar for feasts. Of course, we pamper ourselves and our guests with sandwiches. But what to do when you need to decorate an appetizer or fish salad with caviar?
Let's talk about how to make red artificial caviar at home. The main ingredient of this dish is gelatin. Components include:
- The oil is refined and deodorized.
- Fish broth.
- 10 g gelatin.
- Some water.
- Tomato paste for coloring.
- Spices.
- Syringe (no needle needed).
Freeze 200 ml of vegetable oil a little. To do this, leave it in the freezer for 60-80 minutes. At this time, prepare the gelatin. It needs to be filled with 20-25 ml of cold water and left to soak.
Broth can be made from the heads. It should be rich. At the very end of cooking, add bay leaf, salt, and throw in a couple of black peppercorns.
It is enough to boil for only half an hour and set aside from the stove. Once it has cooled, add some thick tomato paste (you can use orange food coloring, but add it later). Finally, be sure to strain the broth.
By then the gelatin will swell. It should be combined with 250-300 ml of broth and the mass should be heated over low heat. The gelatin will dissolve quickly. There is no need to boil the mixture.
The most important moment has arrived. We take the vegetable oil out of the refrigerator and pour it into a transparent glass. We take a little of the prepared broth mixture into a syringe and add it drop by drop into the oil. You get eggs.
As soon as the desired mass of the product is reached, the new caviar should be placed in a colander to drain the oil. It is advisable to place a pan and preserved oil underneath, so that you can then use it to create a new portion of caviar.
The resulting product must be washed in ice water. Such caviar will not be stored for long. It must be used immediately after preparation.
How to make black caviar at home? It will not taste like artificial red caviar, since the main component in the composition that gives the black color is soy sauce.
Ingredients:
- 150-200 ml soy sauce.
- 2 g agar-agar or 10 g gelatin.
- Vegetable oil.
- Pipette or syringe.
Place the glass of butter in the freezer. Soak the gelatin. Agar-agar can be added to soy sauce immediately, without soaking. Heat the mixture and bring it to a boil, stirring. Immediately remove from heat and cool.
Next, we perform the same manipulations as described above for preparing red artificial caviar.
A quick recipe for making red caviar from frozen pink salmon
The finished dish has a very delicate and rich taste. From 300 g of frozen yastyk, after it has melted and the film has been removed, you will get approximately 125 g of the finished product.
You will need:
- pink salmon oyster;
- boiled water;
- ½ tsp. salt;
- ½ tsp. Sahara.
How to cook:
1. Release the product from the film. To do this, pour a little boiling water into the pan, add a little salt to the water and lower the saucepan into it. This is a quick way to defrost. This may cause some eggs to burst.
I recommend waiting until the fish is completely defrosted at room temperature. The product yield will be greater.
2. Stir gently with a fork or whisk until the film begins to separate.
3. Place the resulting eggs in a sieve. Remove any remaining film by hand.
4. Transfer the product to a dish, add salt and sugar.
5. Mix everything thoroughly and refrigerate for 5-6 hours.
After this you can make sandwiches and other delicious snacks
