was watching a tv show and one of the chefs cooked the caviar he recieved. how messed up is this? i know caviar is fish eggs but maybe im not making the connection lol
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Let’s put it this way. Caviar has been around for centuries, if it tasted better cooked we would have done it already…
You know how when you cook regular chicken eggs, the insides turn solid? Think like “hard boiled eggs.”
fish eggs react similarly to heat, they harden and the flavor and texture that caviar is famous for is messed up. it turns into kinda gritty pellets that ruins the whole thing.
All ingredients should be treated with respect, and it’s an exceptionally expensive and rare ingredient – hence the dramatic outrage on food shows when someone makes that mistake.
Caviar tastes the way it does, and has the texture it does because it’s raw. Cooking it changes the flavour and texture. It would be like taking really nice ice cream and microwaving it until it’s a steamy liquid. It’s certainly still edible, but the characteristics that you bought it for are completely gone now.
“Why is it bad to cook steak to 165 degrees?”
“Why is it bad to put ketchup on scallops?”
“Why is it bad to pan sear a brisket?”
We’ve been cooking for a long time. Some things are best prepared differently than other things. Everything is different and you *can* do whatever you want. But at this point in human history we’ve gotten pretty good at making things taste good.
Probably only slight heating (or intense very short flaming) could lead to interesting taste transformation. I will try it next time I have some left.
What would be definitely ruining the taste is overcooking it and it is too easy for such small items. Consider scallops — they’re tasty when only slightly fried and a tasteless chewy mess when you miss the timer for a minute or so.
Anyway I guess there is no inherent ‘bad’ way of cooking things. If you can and want to eat the result its up to you.
Now if you’re knowingly (not as a part of experiment) wasting the food that is another story. While you’re free to use the things you own however you want, it’s always sad to me — first, too many people are still not eating enough and second, someone put their effort into growing or creating it.
You meant fancy black carviar or fish eggs in general? Black caviar is expensive, cooking it could lose their distinct taste. Also it’s small portion.
Cooking fish eggs is fine. There’s many dish in my cuisine doesn’t cooked the fish eggs and it’s tasty. Fried fish eggs with tomato sauce, fish noodle with boiled fish eggs, fried fish egg with betel leaf, caramelized braised fish egg, steamed fish egg with green onion, sour soup fish egg, fried fish egg with fish sauce,…
Caviar is cured fish eggs.
There are many ways to prepare fish eggs curing them is one option. For me, fish soup has to have fish eggs in it, but we use fresh eggs for it. Never caviar.
I guess it could work, but it would be a waste as caviar has it’s own taste.
If you look it up many cultures have use of fish eggs, mixing them vouldnt be the same as the original.
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