How are you supposed to cook caviar?!
I wanted to try it for my moms birthday!. Idc how much it costs i just want it to taste good!.Www@FoodAQ@Com
Answers:
You "cook" caviar as little as possible!. Caviar can be eaten straight out of the container since it's an already-prepared food!. You can put some in an omelet!. Or boil eggs and cut them in half, put a little creme fraiche on the egg artfully, then put a little dollop of caviar in the middle of the creme!. Or substitute blinis for the boiled egg!. Or small triangles of toast with the crust cut off!. Or you can just eat it straight out of the container with a spoon!. Oh, you should try not to use metal utensils with caviar--the liquid reacts to the metal and changes the flavor (or so they say; my caviar never stays around long enough to react to anything)!. They sell spoons specifically for use with caviar!.
As to what type, there are a lot of different ones!. Russian and Iranian caviar (sometimes repackaged with a French label) will be the most expensive but the best too; but there are other countries also doing caviar usually not so expensively!. Beluga, osetra and sevruga are from different species of sturgeon!. I like the osetra 'cuase it tastes a little nutty!. An ounce of any of these is going to VERY expensive but what most people think of when you say "caviar!." They also have salmon roe caviar (large orangy eggs) and flying fish row (very small eggs, also called "tobiko" and often found on sushi) and both of these will be less expensive but still not cheap!. You can sometimes find a caviar at the supermarket canned fish aisle but I've never tried them (these are usually not overly expensive)!. Prices are going to vary depending on what time of year (availability) and what your store's mark-up is!. My supermarket is selling osetra caviar for something like $125 for 2oz!. (which basically can be eaten in two level teaspoonfuls)!.Www@FoodAQ@Com
As to what type, there are a lot of different ones!. Russian and Iranian caviar (sometimes repackaged with a French label) will be the most expensive but the best too; but there are other countries also doing caviar usually not so expensively!. Beluga, osetra and sevruga are from different species of sturgeon!. I like the osetra 'cuase it tastes a little nutty!. An ounce of any of these is going to VERY expensive but what most people think of when you say "caviar!." They also have salmon roe caviar (large orangy eggs) and flying fish row (very small eggs, also called "tobiko" and often found on sushi) and both of these will be less expensive but still not cheap!. You can sometimes find a caviar at the supermarket canned fish aisle but I've never tried them (these are usually not overly expensive)!. Prices are going to vary depending on what time of year (availability) and what your store's mark-up is!. My supermarket is selling osetra caviar for something like $125 for 2oz!. (which basically can be eaten in two level teaspoonfuls)!.Www@FoodAQ@Com
Pasta With Salmon Caviar
Salt
1/2 pound dry tagliarini or fettuccine
2 tablespoons unsalted butter
1 shallot, minced
6 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon chopped tarragon
Freshly ground pepper
1/2 cup thinly sliced smoked salmon, cut into 1/2-inch ribbons
4 ounces salmon caviar
Directions:
1!. Bring a large pot of water to a boil and add a large pinch of salt!. Add the tagliarini and cook until al dente!. Drain the pasta, reserving about 1/2 cup of the cooking water!.
2!. In a large, deep skillet, melt the butter over moderate heat!. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring!. Add the creme fraiche, parsley and tarragon!. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper!. Add the pasta and smoked salmon ribbons and toss well!. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry!. Remove from the heat!. Add three-fourths of the caviar and toss gently!. Serve in shallow bowls, garnished with the remaining caviar!.
Yield: 4 servings
Enjoy!!!Www@FoodAQ@Com
Salt
1/2 pound dry tagliarini or fettuccine
2 tablespoons unsalted butter
1 shallot, minced
6 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon chopped tarragon
Freshly ground pepper
1/2 cup thinly sliced smoked salmon, cut into 1/2-inch ribbons
4 ounces salmon caviar
Directions:
1!. Bring a large pot of water to a boil and add a large pinch of salt!. Add the tagliarini and cook until al dente!. Drain the pasta, reserving about 1/2 cup of the cooking water!.
2!. In a large, deep skillet, melt the butter over moderate heat!. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring!. Add the creme fraiche, parsley and tarragon!. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper!. Add the pasta and smoked salmon ribbons and toss well!. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry!. Remove from the heat!. Add three-fourths of the caviar and toss gently!. Serve in shallow bowls, garnished with the remaining caviar!.
Yield: 4 servings
Enjoy!!!Www@FoodAQ@Com
Caviar is fish eggs!. They are supposed to be eaten raw!. like on top of a cracker with maybe some cream cheese or some other cheese!. They call it "tobiko" when they put it on sushi!. There's different varieties!. Www@FoodAQ@Com
````You do not cook caviar; you put it on something else!. I Have only had it 1 time and it was on top of Deviled eggs!. Remember it is fish eggs Www@FoodAQ@Com
Unless your Mom likes it, save your money!. It's very, very expensive!. You scoop it out of the tin onto crackers and eat it raw!.Www@FoodAQ@Com
idkWww@FoodAQ@Com