The Classiest Way To Pull Off A Caviar Bump
It sounds bougie because it is. A bump is a great method for enjoying expensive caviar. Despite its playful name, caviar bumps are the traditional way to enjoy this high-quality treat. Caviar — which is composed of salt-cured fish roe (in other words, fish eggs) — is considered a delicacy because of its rich, briny flavor. Most times, we see caviar topped on a blini or served on potato chips. But to caviar purists, that masks the very flavor of the caviar you're trying to enjoy. So, instead, you bump it.
Usually, you scoop about a teaspoon of caviar onto the back of your hand, between your thumb and index finger. You should use a mother-of-pearl spoon so the caviar doesn't stick to the spoon or take on any metallic flavors. Then, you lick it off your hand in one motion. But that's not the only way. According to one wine expert, there's a better way to do a caviar bump.
Use your wrist
Wine expert, educator, and author Mark Oldman says that a chef once taught him how to properly do a caviar bump. "You do a shot of caviar off the pulse points on your wrist because apparently that warms the caviar and makes it more aromatic," Oldman says in Food & Wine Magazine.
Caviar is delicate and needs a bit of warmth to showcase its full potential. Since it is served on ice, it can be hard to detect some of its aromas. Our skin offers just the right temperature to let caviar warm up and display more of these aromas.
The same case can be made for applying perfume on pulse points. These areas of the body emit heat, which can help to intensify and diffuse the fragrance of the perfume. Pulse points are locations where blood vessels are closer to the skin's surface, generating slightly higher temperatures. When perfume is applied to these warmer areas, it interacts with the body's natural heat, causing it to evaporate more quickly and release its scent more effectively.
Common pulse points where perfume is applied include the wrists, neck, behind the ears, inside the elbows, and behind the knees. But please, for the love of caviar, don't eat caviar off of your knees. The wrist is a great platform with a warm pulse point for a caviar bump. The traditional area between the thumb and index finger also works.
How to taste caviar
Once you have your bump on your wrist pulse point (or the back of your hand), don't eat it right away. Let it sit there for about 20 to 30 seconds so it can warm up and develop flavors. Then, lick it off your hand and crush the caviar on the roof of your mouth with your tongue. This allows your palate to fully enjoy the flavor, or else the delicate caviar will get lost as it's crushed between your teeth. It's best not to have scented lotions and perfumes on your skin before doing a caviar bump. Trust us, you don't want to taste any of that sugar plum fig moisturizer with your caviar.
As for wine pairings, a chilled glass of champagne is a must with caviar. The high acidity of the wine, along with its fresh fruit and bread notes, will complement the saltiness beautifully. Now that you're an expert taster, you can offer caviar bumps at your next dinner party. It's a great way to have some cheeky fun and enjoy this treat correctly.