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Soaking mushrooms before salting is not recommended in most cases. This especially should not be done before dry or hot salting.
Do I need to soak mushrooms
It is not necessary to soak the mushrooms before cooking. Many mushroom pickers claim that they taste bitter, although in most cases this is not the case. Only old mushrooms can give a slight bitterness, which is better not to collect at all.
Do I need to soak mushrooms before salting
Salted them in three ways:
- Hot (preliminary boiling in boiling water for 10-15 minutes).
- Cold (with water, without boiling).
- Dry (without water, salting under pressure).
Soak in water only when cold salting. Boiling will remove the bitterness without soaking. And when using the dry method, preliminary aging in water is excluded.
Do I need to soak mushrooms before pickling
There are no strict rules in this matter: fruit bodies can be soaked in water before pickling or not. If you remove the bitterness first, the mushrooms are cleaned of debris, the tips of the legs are trimmed and filled with water for no more than 30-40 minutes. After that, they are washed under running water and placed in a colander or on a wire rack so that the water is completely drained. Then boil for 10-15 minutes after boiling and marinate.
Do I need to soak mushrooms before frying
It is also optional to soak mushrooms before frying. Prolonged exposure to water will remove the forest scent. In addition, moisture entering the oil will cause it to crackle. It is best to fry dry, peeled mushrooms - then the dish will turn out to be as tasty and aromatic as possible.
How long does it take to soak mushrooms
Since old mushrooms can taste bitter, they should first be soaked in:
- the minimum time is 30 minutes;
- the maximum time is 60 minutes.
Longer soaking is unnecessary and even harmful. Mushrooms lose their aroma, and in warmth they can quickly sour.
Is it possible to soak mushrooms overnight
Soaking saffron milk caps all night is sometimes practiced by housewives. It is believed that this will definitely get rid of bitterness and, moreover, save time: you can simply soak the mushrooms overnight and forget about them. In fact, it is impractical to soak the pulp for a long time - for such delicate mushrooms, 30-60 minutes is enough.
In addition, their long stay in water is fraught with other consequences:
- the forest aroma will completely disappear;
- fruiting bodies will lose their attractive appearance;
- at room temperature, fruiting bodies may begin to sour.
How to soak mushrooms before salting
Soaking mushrooms before salting is quite simple. The sequence of actions is as follows:
- First, the fruit bodies are sorted out and the rotten, deformed and wormy ones are immediately removed.
- Manually and with the help of a brush, they remove grass, earth, sand, and other debris.
- The tips at the legs are immediately cut off.
- Put them in a large enough container.
- Pour cold water so that it completely covers the fruiting bodies.
- Add salt (1-2 tablespoons per liter) and a pinch of citric acid.
- You can soak mushrooms before salting for 30-60 minutes. Doing this longer is impractical.
- After that, they are taken out of the water and placed in a sieve or on a grate so that the liquid, together with the sand, is completely glass.
You can salt mushrooms under pressure in 2 hours. A quick and easy recipe can be seen here.
If mushrooms are salted
Sometimes, non-observance of the proportions leads to the fact that the mushrooms are too salty. However, this situation can be corrected if the pulp is soaked in water. You need to act like this:
- Rinse the fruiting bodies in several waters at once (under the tap), allowing the liquid to drain completely. The most convenient way to do this is with a colander.
- After that, the mushrooms can be eaten.
- If there are too many of them, the rest can be salted again. To do this, they should be blanched for 3 minutes, i.e. kept in boiling water.
- Then put in a sterilized jar in layers, sprinkle with salt and pepper. You can also add a few sprigs of dill and chopped garlic cloves.
If the mushrooms were salted dry, that is, without using liquid, they are cleaned in the same way, rinsing with water. In this case, you can constantly turn the caps so that all the salt leaves the plates.
An alternative way to get rid of excess salt is to soak the pulp in milk. The sequence of actions is as follows:
- First, the fruiting bodies are placed in one or several layers and poured with milk of any fat content for half an hour.
- Then the mushrooms are sorted out and lightly pressed on each cap to remove excess salt.
- After that, they are washed in several waters and salted again, sprinkling salt and spices on each layer. You can also use thin pieces of garlic.
- Then the rolled up jars (they must be sterilized beforehand) are taken out into the cellar or into the refrigerator. Store at a maximum temperature of + 10 ° C.
Finally, you can remove excess salt using a hot method. They act like this:
- Mushrooms are soaked in water for half an hour.
- Stir them periodically by hand.
- Rinse under running water and boil for 5-10 minutes in boiling water.
- Put it back in a jar and salted.
5 rules for proper storage of saffron milk caps
Even the most delicious mushrooms need to be stored properly during the winter season. In the case of mushrooms, the rules are standard - to preserve the product, you need to ensure the minimum conditions:
- General recommendation: the product is stored in a dark place at temperatures from 0 ° C to + 8 ° C.
- Mushrooms rolled up in a jar are stored for 1-2 years, and after opening - no more than 2 weeks.
- If the pulp was previously boiled, it can be stored in a jar with a regular lid for up to 3 months.
- If the salting was dry (under pressure), the product is also kept up to 3 months.
- The brine should always cover the flesh completely. Add water if necessary.
Conclusion
Most lovers of mushrooms agree that there is no need to soak the mushrooms before salting. It is better not even to rinse the mushrooms, but simply clean them with a brush and a damp sponge. Then the mushrooms will be able to retain their taste, aroma and shape.
