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| Caviar History |
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CAVIAR is graded by color and size, with the lightest and largest being the best and therefore the most
expansive. The sturgeon eggs caviar are graded for color, with caviar | 000 indicating the lightest colored and 0 the
darkest. The US and other countries also produce caviar from the roe of salmon caviar, paddlefish caviar, whitefish caviar
and lumpfish caviar. Each type caviar has different standard and price is much lower than �true� caviar.
Caviars are available pasteurized or fresh. Pasteurization processing kills bacteria and fungi and
therefore caviar can be stored a period of time. Caviar should always be stored at 28 degrees to 32
degrees. True caviar can be held unopened under refrigeration for four weeks. Pasteurized caviars
will keep in the refrigerator unopened for several months. Once opened, all caviars should be consumed
within two to three days. |
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| Caviar Recipes |
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Blend together in a saucepan to a smooth consistency. Heat gently at a low temperature (this will speed up the
action), but not over 85 to 90� degrees. Remove from | | heat
and pour into a partially covered container. Store at 75� degrees for 6 to 8 hours or until the cream has thickened;
then mix, cover and refrigerate until ready to use. |
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| Green Tea Recipes
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GREEN TEA is non-fermented tea. Green tea has always been one of the most famous teas in ancient china, Japan and
Korea. It has been scientifically proofed that green tea | | may prevent
various cancers. Green tea provides natural tea flavor and
beautiful color of soup base. The disadvantage of using green tea is that green tea cannot be cooked in high
temperature and cannot be over-cooked. We will update this section from time to time. |
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