Content
- 1 Do I need to boil butter
- 2 What boiled boletus looks like
- 3 How to prepare butter for cooking
- 4 How to cook butter
- 5 Do I need to salt the butter when cooking
- 6 How much to cook boletus mushrooms until tender
- 7 Do I need to rinse the butter oil after cooking
- 8 Calorie content of boiled butter
- 9 Conclusion
Butter mushrooms are almost the most popular mushrooms found almost everywhere in the forest zone. It is difficult to confuse them with other representatives of the mushroom family, because they have a tubular structure of the cap and its slimy wet upper surface. You can cook almost any dish from them, everywhere and in everything these mushrooms will surprise you with their attractive taste and aroma. They are so strong and pleasant that it may seem to novice mushroom pickers that it is not necessary to cook butter at all. In fact, in the processes of culinary processing of these mushrooms, there are many nuances that every lover of "quiet" hunting should know.
Do I need to boil butter
Many people know that boletus, in terms of its nutritional value, belongs to the second category of mushrooms, which is quite highly appreciated in the mushroom world. In addition, they are tubular mushrooms, among which there are practically no poisonous ones, and those new to the mushroom business may think that there is no need to boil them. Indeed, in some cases, if the mushrooms are subjected to further heat treatment, they may not be boiled.
But in the modern world there are too few truly clean places from an environmental point of view. And any forest mushrooms have the property, like a sponge, to absorb all the substances contained in the air, water and soil. And it is boiling that helps to transfer all harmful substances to the water broth and get not only tasty, but completely safe mushrooms at the exit.
Therefore, in most cases, boiling butter is necessary, and this must be done correctly.
What boiled boletus looks like
Butterlets, especially young mushrooms, are very strong and attractive in appearance. The diameter of the cap can be, depending on age, from 1 to 14 cm. The color of a wet, oily cap can vary depending on the amount of light falling on it, from dark yellow to brown.
But boiled boletus differs in that it significantly decreases in size and, accordingly, in volume. If a pinch of citric acid or a teaspoon of vinegar is added to the water during cooking, then the mushrooms will remain light, attractive milky beige.
When boiled in ordinary water, oil can acquire a dark gray-brown color.
How to prepare butter for cooking
It is not for nothing that the oil has received such a specific name. Their hat, as if covered with an oily liquid, attracts a wide variety of forest debris. In addition, it is in the upper oily film that there are substances that can impart some bitterness to the mushrooms and even spoil the taste of the finished dish. Therefore, experienced mushroom pickers recommend peeling off the oily film from the surface of the caps of these mushrooms. Thus, most of the contamination is removed from them at the same time.
It is not difficult to remove the film from the mushrooms, but you should not specially soak them for this. They will become even more slippery, and the process will only get more complicated.Usually they do the opposite - they put the collected mushrooms on the surface of a flat baking sheet or even a shallow grate and dry them slightly for half an hour in a slightly heated oven or in the sun.
After that, it is enough to just lightly pick up the skin with a knife; it is easily removed from the entire surface of the mushroom cap.
But after the oily skin is removed, the mushrooms can be transferred to a container with cold water. However, sometimes they are additionally washed under running water, and only then they are put into cooking liquid.
If the mushrooms were not picked very neatly in the forest, sometimes it is still necessary to additionally cut the lower part of the stem from them, or at least update the existing cut.
If mature mushrooms with caps were collected, the diameter of which exceeds 8 cm, then they can be cut into several parts. It already depends more on the taste preferences of the hostess, with what size of mushrooms it is more pleasant for her to deal with. Most often, boletus is cut into slices, cubes or strips before preparing the first courses. And for pickling and salting, whole small-sized mushrooms are used.
How to cook butter
Experienced mushroom pickers advise boiling butter in two waters, because after the first boiling, the remaining ones easily come out of the mushrooms, even as a result of thorough washing of particles of earth or sand.
The first time they are dipped in cold water, a little salt and citric acid are added, heated to a boil and the water is drained, throwing the mushrooms into a colander. Although during the first cooking, you don't even need to add salt.
After that, fresh water is poured into the pan, salt is added at the rate of 2 liters of water, 2 tablespoons. Any salt can be used: table, rock or sea salt. Also add a pinch of citric acid or 10 drops of fresh lemon juice.
Put a pot of mushrooms on a fairly high heat. After boiling, the fire is reduced and the resulting foam begins to remove. Fresh boletus is boiled after boiling for at least 30 minutes. This time will be enough for the mushrooms to be eaten directly or put into further culinary processing.
Do I need to salt the butter when cooking
Whatever recipe boiled butter is used in the future, it is better to add salt to the water during cooking. This will make the mushrooms taste better.
How much to cook boletus mushrooms until tender
The cooking time of mushrooms can be determined by various factors. In addition to their age and size, the duration of cooking is influenced by the cooking of which dishes the boletus will subsequently be used.
How much to cook butter for pickling
For pickling, mainly small mushrooms with caps are used, the diameter of which does not exceed 5-6 cm.
To prepare for marinating, it is best to use the double cooking technology. The first water is drained after boiling. And in the second boletus they boil for exactly 20 minutes.
If, for some reason, it was suddenly decided to use large mushrooms, cut into pieces, for pickling, then the cooking time for them should be increased to half an hour for the second time.
After boiling the butter, it is advisable to rinse in cold water and be sure to dry it so that they retain their strength in the marinade.
How much to cook butter oil before freezing
Theoretically, if it was decided to keep the boletus frozen for the winter, and there is no time for processing at all, then the mushrooms can not be boiled at all. But in this case, after defrosting, it will be necessary to carry out a complete processing of the mushrooms, including cleaning, rinsing and boiling.With thawed fruit bodies, this is not as convenient to do as with fresh ones. Therefore, it is still easier to boil butter for freezing, in order to then get an almost finished product for cooking any dish.
In addition, with a large amount of collected mushrooms, boiling will help reduce their size several times. And this will save space for storing them in the freezer.
Before freezing, there is no need to boil butter in two waters. It is enough just to pour the prepared mushrooms with water so that they completely disappear under it. Heat water to a boil and simmer for a quarter of an hour.
Then the boiled mushrooms are placed in a colander to drain excess liquid, and they cool down to room temperature.
The cooled boletus is distributed in portioned bags, appropriate signatures are made on them and placed for storage in the freezer compartment.
How much to cook frozen butter for soup
Butter mushrooms are mushrooms that are very rich in taste, so a thick and aromatic broth is obtained from them. There is no special need to cook in two waters. But if you want a lighter and less rich first course, then you can drain the original water. In the future, the mushrooms are boiled for the soup for at least 30 minutes, then all the other ingredients required by the recipe are placed in a saucepan.
How much to cook butter oil before frying
The most controversial is the time it takes to boil butter before frying. Many housewives, confident in the quality of the collected mushrooms, and also dealing only with young fruiting bodies, prefer not to boil them at all before frying.
This is quite acceptable, especially for those who prefer a denser consistency of mushrooms in ready-made dishes. But if the boletus was collected in an unknown place or there are doubts about their quality, the best option would be to boil them.
This is especially necessary for mature and large mushrooms with a cap size of more than 8-10 cm.
For further frying, boiling oil can only be cooked for about 15-20 minutes, and there is no need to do this twice. Just one boiling is enough.
How much to cook boletus mushrooms for pickling
When salting, very often the legs and caps of butter oil are separated from each other and boiled, and also salted in separate containers. As with marinating, the cooking time is about 20 minutes. The legs can be cooked for 5-10 minutes longer.
Do I need to rinse the butter oil after cooking
It is not necessary to rinse the mushrooms after cooking. This procedure is extremely desirable only when boiling mushrooms for pickling and salting. In all other cases, rinsing the butter or not after boiling is a matter of choice for the hostess.
Calorie content of boiled butter
Butter vegetables are not just a very healthy and tasty product, but also have a relatively low calorie content. When boiled, 100 g of mushrooms contain only 19 kcal.
Conclusion
Boil butter before further culinary processing and harvesting for the winter is in most cases necessary. But this process will not take too much time and any housewife can easily cope with it.
