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{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-12-11T17:30:16Z","creator":null,"currently_editing_user":null,"description":"Salmon caviar is kind of a big deal here in the Pacific Northwest, home to a number of companies that salt-cure the red-orange eggs throughout the year. <i>Ikura</i> is the Japanese word for the eggs, which are larger than your typical roe and often encountered atop sushi rolls.\n\nFor caviar newbies, here\u2019s a quick vocabulary lesson: Everyone knows what eggs are\u2014a female reproductive cell that usually contains a developing embryo. \u201cRoe\u201d is the broad term that refers to the eggs from any fish or shellfish. \u201cCaviar\u201d applies to fish eggs that are salt-cured for human consumption. Traditionally, and still in some parts of the world, only salt-cured roe from the <i>Acipenseridae</i> (sturgeon) and <i>Polyodontidae</i> (paddlefish) families are classified as \"true\" caviar. More recently, however, the word has come to encompass edible salt-cured roe from any fish, including salmon.\n\nAll varieties of cured roe have unique textures and flavors. Salmon roe (Ikura) has a soft pop when bitten into, whereas flying fish roe (Tobiko) has an almost crunchy texture. \"True\" caviar, from sturgeon and paddlefish, is creamy and rich. You may have also heard salmon roe referred to as <i>sujiko</i>\u2014same kind of eggs, but sujiko is cured while still inside the large, clear egg sack, and then served as a mass, whereas with ikura, the sack is removed and the eggs are served as individual little orbs.\n\nAt ChefSteps, we use Ikura all the time\u2014we love the subtle brine and textural intrigue it adds to just about any dish. Here, we stuff ikura inside wee cones formed from pickled beets and serve them in our version of [link https://www.chefsteps.com/activities/salmon-crudo Salmon Crudo]. Use leftover roe to augment scrambled eggs, [link https://www.chefsteps.com/activities/chicken-tartare chicken dishes], [link https://www.chefsteps.com/activities/blini blini], and all sorts of [link https://www.chefsteps.com/activities/chicken-and-caviar-sauce sauces]. \n\nAnother idea for the beet cones: Fill them with a [link https://www.chefsteps.com/activities/smoked-trout-puree savory mousse] and a sprinkling of fresh herbs and present them as passed hors d'oeuvres at a party.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/ZbFLgyHVTBki4BVYlVfI\",\"filename\":\"beet_scone_ikura_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":670476,\"key\":\"5PC23V1TY6XWxVXt8Oxk_beet_scone_ikura_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":1952,"image_id":null,"include_in_gallery":true,"last_edited_by_id":42546,"likes_count":83,"published":true,"published_at":"2014-05-06T22:54:19Z","show_only_in_course":false,"slug":"ikura-cones","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"45 min","title":"Ikura Cones","transcript":null,"updated_at":"2014-05-14T21:57:47Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-12-11T18:35:23Z","creator":null,"currently_editing_user":null,"description":"There's no better way to showcase a great piece of fish than to serve it chilled, sliced, and gorgeously garnished, no cooking required. We use salmon, but you can substitute any other fish that's served raw\u2014just pick what looks fresh at the market. We rest the fish overnight in lemon oil, then slice it and serve with tangy horseradish cream and bright lemon curd, plus pretty little pickled beet cones stuffed with salmon roe. \n\nIt's the simple dishes, however, that sometimes require the most precision. You'll want to plate this crudo quickly, as temperature and timing are of the utmost importance with raw seafood. The best way to set yourself up for success is to think through the entire process in advance so that everything's good to go at assembly time. This is a great recipe for cooks who are looking to learn plating techniques, which is why we've included a number of assembly tips below the recipe. While some are specific to this dish, they'll be applicable to all sorts of preparations, and will come in super-handy when you're designing composed dishes of your own.\n\nAny questions? [linktocomments Ask here.]","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/zvXCtZWMQLiSYsIvrJtm\",\"filename\":\"plating-diagram.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1159998,\"key\":\"1oN6dSOZRj2g0CtWTqjU_plating-diagram.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":1957,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":147,"published":true,"published_at":"2014-05-06T22:58:18Z","show_only_in_course":false,"slug":"salmon-crudo","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"2 hours total, 1 hour active","title":"Salmon Crudo","transcript":null,"updated_at":"2014-05-13T18:58:55Z","yield":"4 portions","youtube_id":"P_EIvKmeX6g"}],"yield":"36 cones","youtube_id":"goI6ewxNmA4","tags":[{"id":168,"name":"beets","taggings_count":3},{"id":584,"name":"roe","taggings_count":4},{"id":1223,"name":"ikura and beet cone","taggings_count":1},{"id":1224,"name":"salmon crudo","taggings_count":1},{"id":554,"name":"salmon","taggings_count":10},{"id":42,"name":"fish","taggings_count":47},{"id":1225,"name":"ikura cones","taggings_count":1},{"id":1226,"name":"crudos","taggings_count":1},{"id":358,"name":"raw","taggings_count":29},{"id":423,"name":"salad","taggings_count":43},{"id":551,"name":"appetizer","taggings_count":105},{"id":552,"name":"amuse bouche","taggings_count":53}],"equipment":[{"optional":false,"equipment":{"id":37,"product_url":"http://www.amazon.com/gp/product/B0000VZ57C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VZ57C&linkCode=as2&tag=delvkitc-20","title":"Mandoline"}},{"optional":false,"equipment":{"id":881,"product_url":null,"title":"Ring cutter, 1.5\""}}],"ingredients":[{"display_quantity":"175","note":null,"quantity":"175.0","unit":"g","ingredient":{"for_sale":false,"id":1474,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=champagne+vinegar&rh=n%3A16310101%2Ck%3Achampagne+vinegar&tag=delvkitc-20","slug":"champagne-vinegar","sub_activity_id":null,"title":"Champagne vinegar"}},{"display_quantity":"75","note":null,"quantity":"75.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"50","note":null,"quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"5","note":null,"quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"1","note":"large","quantity":"1.0","unit":"ea","ingredient":{"for_sale":false,"id":6169,"product_url":null,"slug":"yellow-beet","sub_activity_id":null,"title":"Yellow beet"}},{"display_quantity":"100","note":null,"quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":3148,"product_url":"http://mikuni.myshopify.com/products/applewood-smoked-ikura-caviar#oid=1003_1","slug":"ikura","sub_activity_id":null,"title":"Ikura"}}],"steps":[{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:46Z","directions":"Combine ingredients in a bowl and whisk together until sugar and salt have dissolved.\n\nCHEF TIP: Try adding herbs and spices such as black pepper, rosemary, or tarragon to the brine. Wrap herbs up in a cheesecloth sachet and add it to the liquid so that little bits don't stick to your beets.","extra":null,"hide_number":null,"id":92709,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/XyEQpy9RDytFoZo43yMF\",\"filename\":\"Pickled_Brine.jpg\",\"mimetype\":\"image/jpeg\",\"size\":69173,\"key\":\"oHghiKFZQES2rMr9E8gQ_Pickled_Brine.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Make pickling brine","transcript":null,"updated_at":"2014-05-14T21:57:46Z","youtube_id":null,"ingredients":[{"display_quantity":"175","note":null,"quantity":"175.0","unit":"g","ingredient":{"for_sale":false,"id":1474,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=champagne+vinegar&rh=n%3A16310101%2Ck%3Achampagne+vinegar&tag=delvkitc-20","slug":"champagne-vinegar","sub_activity_id":null,"title":"Champagne vinegar"}},{"display_quantity":"75","note":null,"quantity":"75.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"50","note":null,"quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"5","note":null,"quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}}]},{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:47Z","directions":"Peel beet with a vegetable peeler. \n\nUse a mandoline to shave it into thin slices\u2014about 1 mm thick or less. \n\nStack beet slices in piles of eight. Use a ring cutter with a diameter of 1.5 inches to punch out equal-sized discs from the slices. (You'll be forming these discs into cones.) \n\nWith a knife, cut a single slice in each disc along a radius, from the center to the edge. You can leave the discs in stacks to do this, just be sure each disc gets a clean slice.","extra":null,"hide_number":null,"id":92710,"image_description":null,"image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Prepare beet","transcript":null,"updated_at":"2014-05-14T21:57:47Z","youtube_id":null,"ingredients":[{"display_quantity":"1","note":"large","quantity":"1.0","unit":"ea","ingredient":{"for_sale":false,"id":6169,"product_url":null,"slug":"yellow-beet","sub_activity_id":null,"title":"Yellow beet"}}]},{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:47Z","directions":"Aware that most home kitchens aren't tricked out with vacuum chambers and centrifuges, we like to offer alternative techniques whenever possible. Sometimes, though, specific equipment is just necessary. This is one of those times. \n\nA [link http://www.amazon.com/gp/product/B0000VZ57C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VZ57C&linkCode=as2&tag=delvkitc-20 mandoline] is a simple, inexpensive tool that allows you to slice ingredients super thin, and create uniform pieces. We don't try to slice beets into super-skinny discs with a knife, and we don't suggest you do either. Got a meat slicer? That'll work great. Otherwise, cooks who don't have a mandoline on hand will want to opt for another preparation\u2014or maybe acquire one? It's a handy tool that won't take up much space, and this site is full of cool stuff to do with it.","extra":null,"hide_number":null,"id":92711,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"When to Use a [link http://www.amazon.com/gp/product/B0000VZ57C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VZ57C&linkCode=as2&tag=delvkitc-20 Mandoline]","transcript":null,"updated_at":"2014-05-14T21:57:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:47Z","directions":"Add beets to brine and let sit for about five minutes. \n\nRemove immediately and drain. (If you leave beets in the brine they'll get soggy.)","extra":null,"hide_number":null,"id":92712,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/rehxZsoZT4OPbeLEvY6M\",\"filename\":\"beet_scone_brine.jpg\",\"mimetype\":\"image/jpeg\",\"size\":50829,\"key\":\"x9ggjwsiQEyNeAkYh2RR_beet_scone_brine.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Brine","transcript":null,"updated_at":"2014-05-14T21:57:47Z","youtube_id":null,"ingredients":[{"display_quantity":"305","note":"from above","quantity":"305.0","unit":"g","ingredient":{"for_sale":false,"id":3943,"product_url":null,"slug":"pickle-brine","sub_activity_id":null,"title":"Pickle Brine"}}]},{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:47Z","directions":"Gently grip the beet disc at each end of the slice and wrap in opposite directions to form cones. The sliced ends should line up.\n\nLay cones on a plate, sliced side-down. \n\nUsing a small spoon, gently place five to seven ikura eggs in each cone.","extra":null,"hide_number":null,"id":92713,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/kEaUx0qGTkKD4uIMwMSv\",\"filename\":\"beet_scone.jpg\",\"mimetype\":\"image/jpeg\",\"size\":41519,\"key\":\"wdRrnc9tSH2BfxQWL5wz_beet_scone.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Make cones; stuff with ikura","transcript":null,"updated_at":"2014-05-14T21:57:47Z","youtube_id":null,"ingredients":[{"display_quantity":"100","note":null,"quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":3148,"product_url":"http://mikuni.myshopify.com/products/applewood-smoked-ikura-caviar#oid=1003_1","slug":"ikura","sub_activity_id":null,"title":"Ikura"}},{"display_quantity":"36","note":"from above","quantity":"36.0","unit":"ea","ingredient":{"for_sale":false,"id":6223,"product_url":null,"slug":"pickled-beet-discs","sub_activity_id":null,"title":"Pickled beet discs"}}]},{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:47Z","directions":"Serve immediately or store, covered, in the fridge for up to four hours.","extra":null,"hide_number":null,"id":92714,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/jNYJGpKHTt2bijTBYISl\",\"filename\":\"Ikura_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":34769,\"key\":\"3TNXTfMxQ4CEBqRWCuQI_Ikura_1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Serve or store","transcript":null,"updated_at":"2014-05-14T21:57:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1952,"audio_clip":null,"audio_title":null,"created_at":"2014-05-14T21:57:47Z","directions":"One way to refresh the flavor and appearance of slightly older caviar is to rinse it with with filtered water. Here's how: Place the roe in a bowl with filtered water. Gently stir to separate the eggs. The water will turn very murky from the water dissolving the churn (outer membrane of the egg). Using a perforated spoon, transfer the eggs to another bowl with fresh water and rinse and repeat until the water appears clean. Transfer the eggs to a dry paper towel and serve. This technique works best with salmon and trout roe.","extra":null,"hide_number":null,"id":92715,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Chef Tip: Refresh your roe","transcript":null,"updated_at":"2014-05-14T21:57:47Z","youtube_id":"tHYmHZ_xliQ","ingredients":[]}]}

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