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How to Create Contemporary Caviar with Chef Marc Taxiera

As if Sturgeon a la Russe isn't the perfect ending to a fairytale, Chef Petrous Moldovan finishes with a crown of Bemka Caviar. Parfait for a Princess. Watch Chef Petrous Moldovan marry sweet and savory for a lavish dessert. Tips, Tricks and Techniques: -Caviar is unique. It serves as a balancing agent in sweet and savory dishes -An onion needs to sweat. The juices and aroma of the onion release when onions are sauteed in a hot pan
Contributor: Behind The Burner

Keywords: Contemporary Caviar with Chef Marc Taxiera , caviar , serving caviar , Behind the Burner , Bemka Caviar , Chef Petrous Moldovan , Contemporary Caviar , Divya Gugnani , Marc Taxiera , Russian Tea Room , Sturgeon a la Russe

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.

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