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Caviar Creations with Chef Taxiera and Chef Moldovan at the Russian Tea Room

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Uploaded on Dec 9, 2008

http://www.behindtheburner.com As if Sturgeon a la Russe isn't the perfect ending to a fairytale, Chef Marc Taxiera finishes with a crown of Bemka Caviar. Parfait for a Princess. Watch Chef Petrous Moldovan marry sweet and savory for a lavish dessert.

Tip: Caviar is unique. It serves as a balancing agent in both sweet and savory dishes.
Tip: An onion needs to sweat. The juices and aroma of the onion release when onions are sautéed in a hot pan.
Technique: A dry white wine, such as a Sauvignon blanc, is recommended to deglaze in preparation for a la Russe sauce.
Trick: Add ingredients like black olives last. If you do it in the beginning it will overpower a dish by giving it a pungent, slightly briny flavor.
Technique: Always remove your pan from the burner before incorporating sour cream. Too much heat will break the structure and creaminess.

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