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Which zucchini is best to use for making caviar: tricks you need to know
31.05.2024 02:10
When preparing squash caviar, some people make serious mistakes.
Particular attention should be paid to the selection of zucchini.
Therefore, it is worth figuring out which zucchini is best to use and what should be taken into account, says Yulia Arkhipova .
Why young zucchini are ideal for caviar
Young zucchini, no more than 15-20 cm long and up to 5 cm in diameter, are considered the best choice for making caviar. They have thin skin and small seeds that do not require removal.
Young vegetables have a delicate texture and a sweetish taste, which allows you to minimize the amount of additional ingredients and spices.
Using young zucchini allows you to reduce the cooking time, as you do not need to peel them and remove the seeds. They cook quickly and easily turn into a homogeneous mass, which makes the caviar more tender and homogeneous.
Medium sized zucchini
Medium-sized vegetables (20-30 cm long) are also suitable for cooking. Their skin is still quite thin, and the seeds are not too large.
They have a rich flavor and contain more nutrients than young ones.
Before preparing squash caviar from medium-sized fruits, they should be peeled and, if necessary, seeds removed. In this case, the cooking time increases, but the result will be pleasantly pleasing.
Overripe zucchini
Overripe vegetables (longer than 30 cm) have tougher skin and large seeds that need to be removed. Their flesh becomes denser and less juicy, which can complicate the process of preparing caviar.
They should be carefully peeled and the seeds removed. The flesh can be cut into small pieces and stewed longer to achieve the desired softness.
Adding a small amount of water or tomato juice will help prevent the caviar from drying out and give it the desired consistency.
The best varieties
Several features can be identified based on the varieties:
1. Zucchini is one of the most popular varieties for making caviar. They have a delicate texture and a pleasant taste that goes well with other ingredients. Zucchini does not require long cooking and easily turns into a homogeneous mass.
2. Yellow zucchini has a slightly sweet taste and bright color, which gives the caviar an original look. They also have a soft texture, so they can be cooked quickly.
3. Pattypan squash, with its interesting shape and texture, can also be used for cooking. It has a firm flesh and delicate flavor, making it a good choice for experimenting with traditional recipes.
Also, when choosing, it is worth paying attention to the appearance. For example, if there is mold or damage on the surface, you should definitely refuse to use them.
Earlier we talked about making muffins with kefir .
