Free: Contests & Raffles.
Quote from: ctwiggs1 on October 15, 2020, 09:41:21 AMQuote from: pianoman9701 on October 15, 2020, 09:36:38 AMQuote from: ctwiggs1 on October 15, 2020, 09:29:42 AMHow do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.Seems like a "kids are out of the house" kind of project Teach your kids and you can just sit back and wait for the finished product!
Quote from: pianoman9701 on October 15, 2020, 09:36:38 AMQuote from: ctwiggs1 on October 15, 2020, 09:29:42 AMHow do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.Seems like a "kids are out of the house" kind of project
Quote from: ctwiggs1 on October 15, 2020, 09:29:42 AMHow do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.
How do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?
