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The technology by which it is correct to cook stubs is of interest to many lovers of "quiet hunting". This is due to the fact that such mushrooms are considered elite, they make dishes of amazing taste. But for the result to be of high quality, you need to know the basic rules for preparing forest gifts. The method of cooking and pretreatment affects the taste as well as the nutritional value of the final product.
How to peel mushrooms before cooking
Any mushrooms are considered perishable. It is not recommended to keep them fresh for a long time. Therefore, the fruit bodies collected in the forest are processed - cleaned. The degree of pollution is due to the place of growth. If it is a forest, then foliage, moss, grass remain on the hat. In the open space, the cottages are covered with dust, earth, leaves.
Before cleaning, you will need to carefully examine all fruit bodies and sort. The distribution criteria are size, quality. For different harvesting methods, certain mushrooms are needed. Also, young fruiting bodies do not take long to clean. Old stumps are soaked in salt water (1 liter of water + 2 tablespoons of salt) or discarded.
Cleaning tools include a brush, cloth and knife. First, needles, foliage, debris are removed, then the base of the leg is cut off. The hat is cleaned of the top layer and washed.
Then parts of the mushroom (stem, cap) are cut lengthwise to check for insects or worms.
The entire cleaning process must be carried out carefully. Butterflies are tender mushrooms. If damaged, they quickly deteriorate.
Garbage from dry mushrooms is scraped off with a knife or wiped off with a cloth, while removing damaged parts.
Do I need to boil the stubs
After high-quality cleaning, the fruit bodies are boiled. This action allows the mushrooms to get rid of toxins absorbed from the soil. It should be borne in mind that the concentration of harmful substances is directly proportional to the size of the stumps. The larger the specimens, the more they contain the waste products of the fungus and toxins from the surrounding air. The fruiting bodies are boiled, observing the time parameters. Boiling the product slightly reduces its aroma and taste, but increases its usefulness. Correctly boiled stumps are absolutely harmless to the human body and are suitable for cooking any kind of food.
How and how much to cook stubs
The choice of the option for further cooking of mushrooms will help to determine the method and time of cooking. The most popular are:
- freezing;
- salting;
- pickling;
- frying;
- drying.
Each case has its own nuances of heat treatment:
- Freezing... To prepare a semi-finished product, the fruit bodies are cleaned, washed and cut into small slices. Put in a saucepan, pour cold water. After boiling, cook for 40 minutes over low heat. It is necessary to periodically remove the foam. When the mushrooms are ready, the water is drained, and the limbs are slightly dried. They are laid out in containers, placed in a freezer.
- Salting... Before salting, the stump is boiled twice. Peeled mushrooms are cut into pieces, water is boiled, fruiting bodies are laid. Cook for 30 minutes, then drain the broth. Prepare the brine again and boil for 10 minutes.
- Frying... Preparation can be done in two ways. The first is cleaning, pouring cold water and boiling for 1 hour. The second involves double boiling. First 5 minutes, then 20 minutes. The foam is removed in both cases.
- Drying... They don't boil them in front of her.But already dried mushrooms are first soaked for 2 hours, then put in salted boiling water and continue to cook for 2 hours.
Experienced chefs have a whole list of nuances, the execution of which guarantees a high-quality result when cooking lumps. Recommended:
- mix a little vinegar with water while washing the mushrooms;
- take water twice the volume of mushrooms;
- boil the boletus together with the boletus to obtain a rich taste;
- keep the fire low throughout the process;
- add spices after boiling.
The optimal cooking time is 40 minutes. This period can be divided into 2 stages. Additional boiling will slightly reduce the aroma and taste of the food, but it will better remove toxins. A sign of readiness is the lowering of the fruit bodies to the bottom of the container. Some cooks advise adding an onion to detect poisonous mushrooms. If the lumps are boiled in a slow cooker, you need to set the "baking" mode for 30 minutes.
It is not recommended to soak mushrooms intended for drying. For other types of workpieces, they are pre-soaked for an hour.
Conclusion
Cooking dumplings correctly means getting an excellent semi-finished product for cooking. Additional boiling slightly reduces the taste of mushrooms, but it gets rid of toxins and harmful components. If you are guided by common sense, then boiling will be the right decision.
