Just an idea I had this afternoon since I was making a miso soup as first course for my clients, if this would be a nice touch or "over the top" in a bad way for a broth. I know likely it would be added at the very end in a hot broth so as not to cook the caviar. Hmm, thinking of that, would it do for a cold soup also? What kind would you suggest?
2007-04-17 10:20:58 · 5 answers · asked by Journey 2 in Food & Drink ➔ Cooking & Recipes
I am personal chef, and my client particularly loves caviar which is not very expensive as you can find it in most local markets for perhaps $5-6 a jar. Though I am Russian, I don't like it myself. A cold soup would be a consideration, or as I said, another soup as a suggestion from those who actually do cook with an international flair or professionally.
2007-04-17 10:36:48 · update #1
Only if I were on Iron Chef :)
Seriously, though, I would not add caviar to any type of miso soup. The broth tends to be a little salty to begin with, and adding salty fish eggs would make both the soup and the caviar taste much saltier than normal.
2007-04-17 10:31:12 · answer #1 · answered by crazymatt1 1 · 1⤊ 0⤋
I'm not a fan of cavier and it seems like an expensive waste if you ask me. Have fresh prawns or crab in your soup and serve the caviar on the side in a chinese soup spoon on a toast point with chopped egg.
2007-04-17 17:25:15 · answer #2 · answered by JennyP 7 · 1⤊ 1⤋
Ehh. No. Caviar isn't really to great when you add it to other things like hot soup. Cold soup maybe.... That could be good.
2007-04-17 17:25:33 · answer #3 · answered by glimlach 5 · 0⤊ 1⤋
No, I can't stand caviar. Not only that.....this is an expensive item. Obviously you like caviar, or you wouldn't be considering adding it. Why not, because of the $$, enjoy is as an appetizer?
2007-04-17 17:30:28 · answer #4 · answered by sunshinek 2 · 0⤊ 1⤋
Ew that`s pretty discusting..
2007-04-17 17:29:59 · answer #5 · answered by Anonymous · 1⤊ 1⤋