What to do if there is a large amount of caviar left?
In this case, many people get confused, because they understand perfectly well that it will not be so easy to save it.
Therefore, it is worth figuring out whether it is possible to freeze caviar and what advice should be followed.
What you need to know
One of the reasons freezing caviar is controversial is that it can alter its texture and flavor.
Some people claim that after defrosting caviar, it becomes watery and loses its characteristic taste.
However, others believe that proper freezing can preserve the quality of caviar. The quality of the product is directly affected by the freezing method that was initially chosen.
What the experts say
According to research conducted on freezing seafood, including caviar, proper freezing can reduce quality loss. However, it is important to follow certain conditions.
How to freeze caviar correctly
First of all, you need to check its freshness. It is not uncommon for caviar to start spoiling and people decide to freeze it.
In this case, there is absolutely no point in wasting your time and energy. The caviar must be fresh – this is the key condition.
When freezing, it makes sense to follow a few basic tips:
1. It is better to use quick-freezing chambers. The whole point is that if the temperature is insufficient, ice crystals may appear, which will definitely negatively affect the taste.
2. Do not freeze a large amount of caviar at once, as this may prevent you from achieving a good effect.
3. It is important to use vacuum packaging. Thanks to this, the caviar can be stored frozen for a long time, and it will not absorb odors from other products.
4. It makes sense to add a little salt before freezing. This will help preserve the structure and taste.
Caviar can be frozen, but it is important to understand that it is not so easy to do this at home.
If there are special quick-freezing chambers, it is always easier to cope with this. If a regular freezer is used, then the freezing process cannot be called so comfortable.
Earlier we talked about why professional chefs sprinkle meat with powdered sugar.
Author: Valeria Kisternaya
