The Best Way to Serve Caviar by Brett Kasa

About: caviargalore.com


Caviar is typically a very pricey dish that is quite uncommon, often because its expense excludes it use outside of very special occasions and more formal event such as banquets and wedding receptions.  If you’re having a dinner party, planning a reception, or just want to serve up some caviar for the hell of it, you’ll want to make sure it’s properly prepared so that you don’t throw those many dollars you spent down the drain.  Fortunately, caviar is actually quite simple to handle, at least if you know some basic facts about how to prepare and serve it.

First, know that caviar is often served as a standalone dish, and isn’t usually part of any greater ordeal.  There’s no point in covering a lean chicken breast or a fillet with caviar, as caviar alone is a delicacy unto itself.  Once you open up your caviar container, you need to remember to serve it rather quickly.  Caviar preserved with copious amounts of salt will last longer and will probably make it fine through your dinner or event, but malossol caviar contains much less salt and will perish very quickly.  If you don’t finish your caviar container and would like to eat some again at a later date, you’ll need to refrigerate it quickly.  If you serve caviar to your guests in a hot, dry area, be sure to cool the caviar rather than leaving it out in the open.

To avoid tainting the caviar with an unpleasant taste, serve the caviar from a spoon made of mother of pearl.  It may be tempting to just put any old serving spoon in there, but you and your guests will not like that taste that follows.  The taste is metallic, which is why nonmetals should always be used to serve this dish.  And yes, Sterling Silver spoons will still leave that metallic taste behind.

If you know these simple tips, you should be ready to serve caviar straight on to your guests, who will be treated to the delicacy of their lifetimes.

This article has been submitted to me by caviargalore.com and, as it stands now, is a subject of further study.  

Why and how should i culture a taste for caviar?

Tags

  1. caviar
  2. food

Comments


Mark de LA says
Lick it off the twat of a beautiful Eurasian sushi girl:


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