emmabrewda.com

Everyone loves delicious dishes from these forest gifts: both adults and children. But not many people know how to clean milk mushrooms. Let's try to shed some light on this question. The article describes how to properly clean milk mushrooms at home using an improvised tool. We hope that knowledge of how to clean milk mushrooms will quickly help you cope with the process of harvesting them in a short time. Ease of manual labor will allow you to carve out a minute of free time for more enjoyable activities. Look at the photo how to clean milk mushrooms - the entire technological process is shown, illustrating the possibilities of accelerating this operation. Well, a universal advice: before you quickly peel the mushrooms, you need to soak them in warm water for half an hour. After that, all dry leaves, earth and other dirt will move away much easier. Well, read about everything else in the article.

Pine needles, leaves, moss and other forest debris are cleaned with a wide soft brush, cotton swab or soft cloth. Garbage adhering to the smooth mushroom cap is scraped off with a knife. From mushrooms that do not require heat treatment, debris is removed especially carefully, cleaning the folds with a brush. With a sharp stainless steel knife, they cut out all darkened and softened places, as well as those parts that are damaged by forest pests. Mushrooms should be washed and soaked as little as possible, if the type of mushrooms does not require this.

How to properly clean black milk mushrooms before salting

Mushrooms that are used for frying or drying are not washed. Mushrooms processed in other ways are quickly washed with cold water and thrown back on a sieve, sieve to glass the water. Salted mushrooms or mushrooms that have a bitter taste are soaked to improve their taste. The washed mushrooms are placed in cold water and soaked, usually for 2–6 hours. When soaking bitter or salty mushrooms, the water is changed every hour so that unwanted substances dissolve faster. Dried mushrooms are soaked to restore moisture in them. The water in which they are soaked is used for food. Heat treatment destroys microorganisms, so the mushrooms after boiling in water, frying or sterilization are free of microbes. After heat treatment, mushrooms can persist for a long time.

How to peel black milk mushrooms before salting, you can soak them in warm water. By the way, attention: these royal mushrooms must also be handled with great respect - you cannot soak black milk mushrooms for three days! This is a fatal mistake!

Irreparable - because these delicious mushrooms lose their aroma and taste from such treatment. You can soak them for three hours, and then only in order to wash off the ingrained sand and particles of earth. And then in cold salting!

Before quickly cleaning the milk mushrooms from dirt, it is necessary to carefully remove the soil, adhering leaves, blades of grass, various debris from them, and rinse well and thoroughly. But even with careful processing, the development of botulinus spores in harvested mushrooms is not excluded, especially if they are stored in a hermetically sealed container. At the same time, sterilization at home does not destroy spores, since they die at temperatures above 125 ° C. It is impossible to achieve this at home. Just as there is no way to fully clean the milk mushrooms from the ground. However, despite this, many canned mushrooms by rolling them up with metal lids. Before use, such canned food must be boiled for at least 30 minutes in an enamel bowl, while you can add a little water and salt.

Before properly peeling black milk mushrooms, you need to make sure that the mushrooms for harvesting are fresh, harvested on the same day, better in dry weather or in the morning, when the soil dries up from dew. Mushrooms harvested in the rain contain a lot of moisture and are not suitable for harvesting, especially for drying. It is better to use young mushrooms with firm pulp, without damage. For each mushroom, an appropriate preservation method is selected, which ensures the preservation or emphasizes their valuable taste, color or other characteristics of this type of mushroom.

How to properly clean white milk mushrooms

When preparing mushrooms, you must follow the tips on how to properly clean the mushrooms for pickling:

• a knife for cleaning and cutting mushrooms should be small and always made of stainless steel;
• mushrooms cannot be soaked for a long time. They should be quickly rinsed with cold water and discarded in a colander;
• peeled and especially already washed mushrooms should be immediately processed;
• for cooking mushrooms, it is not recommended to use cast iron, copper or pewter dishes;
• it is not recommended to mix different types of mushrooms, each type should be prepared separately;
• mushroom dishes must be eaten on the day of preparation, or stored in the refrigerator at a temperature of –2 to –4 ° С;
• mushroom dishes cooked with potatoes cannot be left the next day;
• It is better to store fresh, unprocessed mushrooms in the refrigerator than mushroom dishes;
• you should never eat mushrooms, the edibility of which is in doubt.

The preparation of milk mushrooms for canning also has its own characteristics. Before properly peeling the porcini mushrooms, the mushrooms are sorted according to their size, the legs are peeled and cut off, 0.5 - 1 cm away from the cap of young porcini mushrooms. The rest of the leg is cleaned with a knife, scraping off the skin. Then the mushrooms are washed. Mushrooms should not be kept in water for a long time, as this results in a loss of aromatic and soluble dry substances. The mushrooms can be washed well by changing the water 4 - 5 times within 10 minutes. Prepared mushrooms are washed and boiled in a saline solution (30 - 40 g of salt per 1 liter of water) for 5 - 10 minutes. To avoid darkening of the mushrooms, add 2 - 3 g of citric acid per 1 liter of water to the saline solution during cooking. After the end of cooking, the dishes with mushrooms are removed from the heat and immediately immersed in cold water for cooling so that the mushrooms do not boil. Chilled mushrooms are placed in prepared jars with a capacity of 0.5 liters and poured with a pre-prepared brine containing 1 liter of water:

• 30 g salt
• 2 g citric acid

How easy it is to peel dry milk mushrooms

The most proven and reliable way to preserve mushrooms is to dry them. Properly dried mushrooms keep well, remain tasty and nutritious. They are used for making soups, stews, sauces, fillings. For drying, it is necessary to select fresh, young, strong, undamaged mushrooms. Before cleaning future dry milk mushrooms, mushrooms intended for drying, you need to carefully inspect, clean from needles, leaves, sand, cut out damaged areas, wipe with a damp cloth (but do not wash, as mushrooms easily absorb water and dry slowly). Then sort them by size - this will ensure that they dry evenly. The leg of the mushroom must be cut off (cut a large mushroom into pieces); string mushrooms on twine, coarse thread, thin stainless wire or thin wooden twigs.

There are different drying methods. But you also need to know how it is easier to clean the milk mushrooms, what can be used for this. Mushrooms can be dried in the sun, in the oven, in the oven, in dryers and even by the fire. If the weather permits, the mushrooms are dried in the sun and in a draft (air-solar drying), having previously strung them on threads or laid out on pieces of plywood or cardboard with their caps down. When drying in the air, mushrooms strung on twine or wire are hung in a well-ventilated place - under a canopy, in the attic.

It is better to dry pre-dried mushrooms in an oven or oven, otherwise they will bake and steam. It is very important to protect the mushrooms from burning.

The oven must be properly prepared: heat it up, remove the heat and ash, and throw a handful of flour or a strip of paper over the hot one: if the flour immediately turns brown and the paper becomes charred, then the oven needs to be cooled a little. Then put in the oven sieves, trays, baking sheets covered with paper, with mushrooms placed in one row on them.

In the oven, mushrooms are usually dried on baking sheets or strung on metal rods. For drying, the mushrooms are cleaned dry with a knife, the wormy parts are cut off and wiped with a dry cloth. Then they are cut with a sharp knife into plates 3–5 mm thick and dried laid out on grates or dry planks (never on tin, as they turn black and stick to it) in the sun or in a dryer. You can also dry them in the sun and dry them in the oven. If mushrooms are dried in the sun, then they are not left overnight so that they do not get wet from dew or rain. If they are dried in an oven or dryer, the temperature is maintained first at 45 ° C and then at 65 ° C.

The mushrooms should be dried for two days to maintain their beautiful coloration, especially those with white flesh. In the event that the mushrooms did not have time to dry, then for the third time they are dried at a temperature of 55–65 ° C. Drying is considered complete when the mushrooms bend and break easily. It must be remembered that dry mushrooms strongly absorb extraneous odors, so they should not be kept together with foods with a strong odor. After drying, the water content in the mushrooms is reduced from 90 to 10-15%. Such mushrooms are hygroscopic, they easily absorb moisture, so in a dry place they are laid out in jars and covered with lids.

For the preparation of mushroom powder, high-quality dried mushrooms or their crumbs are used. To do this, dried mushrooms can be passed through a meat grinder, and the resulting powder can be scattered over the jars, which are hermetically sealed to prevent moisture penetration. Chopped dried mushrooms are convenient to store, since they take up less container volume, they can be used in cooking.

How to peel milk mushrooms before frying

It is important to know how to peel milk mushrooms before frying, if only in order to be able to prepare the next delicious dish.

Ingredients:

• 1 kg of mushrooms (3 l)
• 330 g butter;
• 20 g (3 teaspoons) salt.

Fresh mushrooms are cleaned, rinsed quickly with cold water, allowed to drain and chopped. In a dish for cooking oil is heated, mushrooms are put, salt is added, covered with a lid and the mushrooms are boiled at a low boil for 45-50 minutes. Then they fry without a lid until the released juice evaporates and the oil becomes transparent. Hot mushrooms are transferred to small (for single use) sterilized jars. Pour melted butter on top, which should cover the mushrooms with a layer above at least 1 cm. The jars are immediately hermetically sealed and cooled. Under the influence of light, fats break down, therefore, if possible, use dark jars and store the mushrooms in a dark, dry and cool place. Of course, instead of butter, you can use melted lard, vegetable fat, vegetable oil, etc., but butter gives the mushrooms a special taste.

See how to peel milk mushrooms quickly in the video, which clearly illustrates some of the secrets of this process.