St. Petersburg told how to pickle caviar in 20 minutes

In St. Petersburg, the New Year mood slowly appears: the first snow rain fell the other day, and the streets of the city are decorated with festive trees. In this regard, St. Petersburg residents have a need to prepare for the New Year - for example, to salt their eggs at home. However, if there is no time for salting, it can be done on December 31. Soo-chef, catering technologist Ivan Maslov in an interview with FederalPress said that it can be done in literally 20-30 minutes.

“Salting will require a pot, a sieve, dishes and a refrigerator, and most importantly, cold brine and completely cleared of caviar film. Caviar is spoiled most often by salt and temperature. They pour hot brine and get porridge. The brine should be cold, and the caviar should be dry, clean and completely released from the film, the expert explained.

The main mistake the cook called excessive salt. If expensive caviar is salted, it will lose its taste. Also, the chef recommended the use of large sea salt: small too salty, and iodized gives a chemical flavor. In addition, the expert warned that warm or hot water should not be used to salt caviar.

It is important to remember that any mistake can be costly. Therefore, Maslov recommended spending only 20 minutes cooking caviar using cold brine. Caviar with butter can be stored in the refrigerator for no more than two to three days, but it is better to consume it on the first day.