Discover how heat changes caviar, why it is often added at the last moment and how chefs use it as a finishing seasoning. Explore professional techniques and restaurant dishes to see what is possible when cooking with caviar.
Yes, you can put caviar on warm food, but prolonged or strong heat changes the eggs rather than simply warming them.
Read →Caviar as a Finishing SeasoningCaviar as a finishing seasoning means adding it to a completed dish just before serving, so its saltiness, flavour and separate beads become part of each mouthful.
Read →Chef Techniques with CaviarProfessional kitchens handle caviar as a chilled, ready-to-eat ingredient: keep it under controlled refrigeration, weigh each portion, and shape it with minimal pressure.
Read →Iconic Restaurant Caviar DishesJoël Robuchon's Caviar Impérial and Thomas Keller's “Oysters and Pearls” are recognised restaurant caviar dishes because their chefs made the roe part of a distinctive composition, not just a finishing garnish.
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