Red caviar"

Category: Cold meals and snacks
Red caviar

Ingredients

salt pepper
fish broth
food coloring 2 parts yellow, 1 part red
syringe
sieve
tumbler
vegetable oil
gelatin

Cooking method

  • First, pour the vegetable oil into a tall glass and put it in the freezer for at least 50 minutes. (it is in the freezer, and not in the refrigerator, if the temperature is -18 and higher, then 50-60 minutes is enough for cooling, if it is below -18 ° C, then it is advisable to leave the oil for a longer time. The colder the oil, the better the eggs )
  • Preparing a jelly solution. For sweet caviar (for sweet caviar: sugar, citric acid or juice) we make a delicious sweet and sour solution. I advise you to make a more acidic solution.
  • For fish jelly, dilute in fish broth with the addition of salt, pepper, seasoning for fish. Better to make a slightly salty solution. Also, you need to drop a few drops of fish oil into the vegetable oil (optional).
  • Do not forget to touch up 2 parts of yellow dye, 1 part of red.
  • In a glass of water, 2 drops of yellow, 1 drop of red dye.
  • The jelly solution should be concentrated, i.e. 10 grams per glass of water. gelatin. The taste should be too
  • it is pronounced, because when gelatin solidifies, the taste is lost.
  • We start (throwing) the preparation of our eggs.
  • We take out a glass of oil from the freezer, the oil must be super cold !!! It is important!!!
  • Cool the jelly solution slightly, put it in a syringe (or syringe) and drip it into the oil. DO NOT HURRY TO DROP! because the drops will not have time to cool! The drops begin to slowly descend to the bottom, turning into eggs.
  • Then, when all the jelly has been used up, a glass of butter and caviar, put another min in the refrigerator. on
  • 15. We take out the caviar, put everything on a sieve and wait for the oil to drain. Do not be alarmed if the eggs stick together, gently stir them with a spoon and they fly away from each other.
  • That's all! Now you can arrange cake or sandwiches or salad or any dish.


Psichika
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=24385.0
Please do not be offended, but before you post the recipe, use the search, this recipe has a whole topic. Why reproduce the same?
Ir4onok
Oh thank you!!!
I did not know that such a recipe already exists.
I will be more attentive!
izvarina.d
Quote: Psichika

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=24385.0
Please do not be offended, but before you post the recipe, use the search, this recipe has a whole topic. Why reproduce the same?

Maybe I'm, of course, in a tank ... maybe even under a germolyuk, but there "caviar" is sweet, and here it is salty. The technique is the same, the recipes are different.
Vasilica
She, there, too, the girls wrote about "salted" caviar.
LLika
I made a sweet dozen times before I thought of salty.
And what to learn was written in the subject "Jelly balls" about salted caviar, you need to read all 17 pages. I don’t remember reading about it.
I think the recipe Ir4onok should live on the forum as a separate topic
izvarina.d
Quote: Vasilika

She, there, too, the girls wrote about "salted" caviar.

They wrote about ... and the full placement of the recipe are different things. Yes Aunt Besya at the very beginning of the topic she wrote: "... I have personally known the technology of making" fake caviar "for more than 20 years. In the hungry 90s, when I had to make sprats from capelin, truffles from infant formula" Baby ", cheese from milk and cottage cheese - Our savvy Russian women made this recognized delicacy from Ivasi herring, milk, gelatin and vegetable oil. And I included ... "And I also gave a link, where the dyinka shares ideas on how to make salted false caviar.
Lisss's
let the salted caviar remain separately, everything is so well painted here, the recipe was useful to me
Elena Bo
Ir4onok, well, when will you exhibit your photos, and not from the Internet? It seems to me that you did not cook anything from this. Please note the moderators. And all the recipes are like that.
batta
Quote: Elena Bo

Ir4onok, well, when will you exhibit your photos, and not from the Internet? It seems to me that you did not cook anything from this. Please note the moderators. And all the recipes are like that.
Medusa
Well if a girl syringe in ingredients enrolled, then offset! But in physical education ...
Sabrina

Even though I’ve been on the site for half a year somewhere, I didn’t even know that there is such "caviar" on the cakes in the photo I saw, but what it was and where did it come from ...

So if it were not for your recipe, then I would have been left without caviar, and even more salty

Thanks for the recipe !!!

Bulka
And if instead of gelatin you take agar-agar, then the eggs will be denser, harden faster (right on the move) and will not flow at room temperature ... here ... maybe someone will need my comment)
DirliMirli
Quote: Bulka

And if instead of gelatin you take agar-agar, then the eggs will be denser, harden faster (right on the move) and will not flow at room temperature ... here ... maybe someone will need my comment)
Thanks, of course, this information will come in handy
DirliMirli
Ir4onok thanks for the recipe, I was completely tundra thought it was real caviar put on cakes

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