Wahlala ixesha elide eMpuma Ekude. Ndifuna ukwabelana nawe iresiphi ye-caviar ebomvu elunamanzi ekhaya. Khumbula le migaqo elandelayo engagxininiswayo. Kuzo zonke izigaba zokucubungula, i-caviar akufanele idibanise namanzi amanzi. Yonke imisebenzi kufuneka yenziwe ngekhwalithi kwaye ihlambuluke, ngokuhambelana nemimiselo nemigaqo. Ungasebenzisa ityuwa yeyokuqala okanye yesibini ukugaya emsebenzini. Musa ukusebenzisa ityuwa yokugaya. Phakamisa i caviar. Zama ukungacingi kwaye ungaphambuki kwimiyalelo yam kunye neengcebiso. Lungisa yonke into oyifunayo kwangaphambili.
I-caviar entsha ebomvu ihlala kumadlelo. I-Istyk yile filimu, apho iqela ngalinye linamathele khona. Into yokuqala yokuyenza ukuhlukanisa amaqanda kwi-ystyka. Eyona nto iqhelekileyo kwaye ikulungele ekhaya yindlela "eshushu".Ubilise amanzi, ungeze ityuwa kuyo, kodwa kungabi ninzi, ukuze u-salinity lufana namanzi olwandle. Nangona iphosa kwiqondo lokushisa lama-50-55 degrees, sukuma istik nganye emanzini abandayo abandayo. Geza ngokucophelela kunokwenzeka, kodwa ngokucophelela. Emva koko siyanciphisa emanzini afudumele afudumele ngomzuzu omnye. Sithatha kwaye sithathu ngokufanelekileyo phakathi kweentende zezitya ezithile ezicocekileyo. Amaqanda kufuneka ahluke kwifilimu aze athulule. Ukuba abahlukileyo bahlukileyo okanye akusiyo yonke into, phinda uphinde uphinde uphononise emanzini ashushu. Iifayili ezivela kwi-ystyka, ekhululiwe kumaqanda, ziphonswa ngaphandle. Sifumane sele sifana nesimo esifanayo nesiqhelo se-caviar. Nguye kuphela ongcolileyo. Kukho igazi, kunye namaqanda aqhekezayo, kunye neentsimbi ze-ystyk. Oku kuhlanjululwa ngokugqitywa kwi-gauze.
Lungisa amaqhekeza ama-2-3 e-gauze ecocekileyo malunga ne-50 nge-100 centimitha ngobukhulu. Thatha iqatha elinye, phakathi, ungatheli ngaphezu kwehafu yesitha ye caviar. UMarl uthatha iimilo ngezandla zombini aze aqoke i caviar ukusuka kwelinye icala kumgca we-gauze ukuya kwelinye. Uyabona ukuba ngeminithi nayiphi inkunkuma ebambelele kwi-gauze. Sitshintsha i-gauze. Sebenzisa i-gauze uhlambe ngokucokisekileyo emanzini abilisiwe ngamanzi. Gqithwa i-batch nganye ye-roe ubuncinane kathathu ngamaqhekeza ahlukileyo. Emva koko, ukuba i-caviar ihlambulukile, ilungele ukulungiswa kwe-salting. Ukuba i-caviar iyinto engcolileyo, yiphinda kwakhona okanye enye.
I-caviar isetyenziswe kwisisombululo saline, esibizwa ngokuba yi-brine. I-Tuzluk ivame ukupheka kwangaphambili. Oku kwenziwa njalo. Sibilisa amanzi kwisilinganiso seetre enye ngeyure nganye ye caviar. Xa ubilisa, yongeza ityuwa (yokuqala okanye yesibini). Ityuwa yongezwa ide iphele ukutshatyalaliswa. Ubilise isisombululo se-saline ubuncinane imizuzu eyi-10. Isisombululo sinokubonakala singcolile okanye sinamafu. Musa ukuyiqwalasela. Kuhlala kukho udaka oluninzi kwityuwa. Sifaka i-brine ipholile kwiqondo lokushisa. Ayikwazi ukuvuthwa, ukuguqulwa okanye ukuzanyiswa ngexesha lokupholisa. Xa ukupholisa kwi-brine, ifomu yefilimu yetyuwa, ehla ukuya ngasezantsi kwaye ihlunga isisombululo. Ungasebenzisi iiitatayi, amaqanda kunye nezinye izinto ukucacisa i-salinity (ubuninzi) be-brine, ezinye iingcali zincoma ngamanye amaxesha.
Phala ngokufanelekileyo, ngaphandle kokuphazamisa, uhlambele kwisitya, apho silala khona i-caviar yethu. Iilitha ye-brine akufanele ibe ngaphezu kweyure ye caviar. Siyaqhubeka, sivuselela, kungekhona ngaphantsi komzuzu omnye (ixesha elide i-roe in brine, i-salty is more). Emva koko udibanise i-brine. I-Caviar yalala phantsi kweengcezu ezicocekileyo ezilinganiselwa kuma-50 ngamasentimitha angama-50 kwisiqingatha seyure, kungekho, nganye kunye nokumiswa ngokucoca. I-Caviar kufuneka ikhuphe kwiimeko ezimiselweyo ubuncinane ezintathu, kodwa ezingekho ngaphezu kweeyure ezisibhozo. Yonke into, i-caviar ikulungele. Yigcine kwindawo efihliweyo, ukukhanya kunye nokushisa kwamaxabiso kuyaphikisana. Ukuphucula ukunambitha, unokongeza ioli yeoli. Ukuba i-caviar yenziwe ngetyuwa ngengozi, ngoko ngaphambi kokuba uphuze kufuneka udakise encinane kwitheyi entsha. Bon appetit!