Content
The end of spring or the beginning of summer is the time for the first wave of oil collection. Mushrooms grow near the pines. Their caps are covered with a slippery shell on top, to which fragments of dry grass, needles, and small insects stick. Before using these gifts of the forest, the surface must be cleaned of debris. It is recommended to soak the butter oil subject to certain conditions, which depend on the direction of processing.
Do I need to soak the boletus
Some mushroom pickers recommend soaking the boletus after harvesting, but this is only needed for mushrooms that secrete a bitter milky juice. These types include milk mushrooms, their preparation without preliminary processing is impossible. Butters do not possess such a property, they do not taste bitter, so they do not need to be soaked. Prolonged exposure to a wet environment will only harm both the appearance and the quality of the original product.
If the purpose of processing is drying, the fruiting body cannot be soaked or washed. The debris is carefully removed, the film is also left on the cap. In the process of thermal processing, moisture partially leaves the fruit body, while frying the liquid evaporates completely. Soak - only to extend the cooking time. Oils have a tubular structure; when they are in water for a long time, they quickly absorb moisture. Young specimens will retain their shape, while older ones will become brittle, lose their elasticity.
It is not necessary to soak the oil before removing the protective film. The longer the cap is in the water, the more difficult the film is to separate. In this case, it will be enough just to rinse the fruiting body under running water.
Is it possible to soak boletus overnight
You can put mushrooms in water only after removing the protective sheath. It is impossible to soak butter overnight. If you leave the harvested crop overnight in water for better cleaning, the effect will be the opposite of what you want. The hat will be saturated with water and become brittle, slippery, it will be difficult to hold it in your hands.
Before freezing, mushrooms are simply cleaned and washed according to the technology of laying. There is no need to soak overnight, the fruit body will increase in volume and take up more space in the freezer. After processing, the yield of the finished product will be much less if dry raw materials were filled. Leaving the oil in water overnight is not recommended. At best, they will lose part of the chemical composition and presentation, at worst they will become unusable.
In this state, they can maintain their mass and appearance during the day.
How much boletus to soak
If the surface is dry, particles of litter or insects are poorly separated from it, and the goal is to leave a protective film on the cap, then you can soak the oil in water for a few minutes.
If the mushrooms are collected in an ecologically clean area, experienced mushroom pickers do not recommend removing the film. It contains a high concentration of amino acids and trace elements useful for humans. Oiler is the only mushroom containing an enzyme that is involved in the production of bifidobacteria. In this case, it is better to simply rinse the surface and remove the debris.
Before cleaning
To better remove adhering small particles from the surface, you can soak the oil before cleaning for 5 minutes, but no more. Prolonged exposure to water complicates cleaning:
- the surface will become more slippery;
- the protective layer will not separate from the cap;
- elasticity will remain only in the fruit stem.
These mushrooms cannot be processed. Ideally, clean the grease nipple dry with a toothbrush. Then they are immersed in water for a few minutes so that the sand and dirt remains.
Before cooking
In the process of preparing the soup, butter oil is placed last. So that the fruit body does not lose most of the useful chemical composition, boil for no more than 10 minutes. After cleaning, small specimens are left intact, large ones are cut into pieces. In this case, you need to soak the butter before cooking. Even if they are well washed, small insects can remain in them, which, when soaked, will leave the fruiting body and remain in the water.
If the butter is not immediately put into boiling water, then it is recommended to soak them for a short time. When exposed to oxygen, sections oxidize and darken. Butter oil does not look very aesthetically pleasing. To get rid of the sand, the mushrooms are soaked briefly before boiling. Parts of the fruiting body will have time to absorb moisture, but not critical; during heat treatment, the mushroom will give it to the broth, the taste and shape will not change.
Before salting
Soaking oil before salting is not recommended. Classic cooking methods do not even involve intensive rinsing. In most recipes, the cap is not peeled off. Mushrooms are dry cleaned. If they are too clogged, they are washed and dried thoroughly.
Salt in large containers without heat treatment, sprinkle the layer with salt, place the mass under pressure. Butterlets are allowed to juice, in it they reach the desired condition. If pre-soaked, the procedure will add liquid to the fruiting body, which is highly undesirable in recipes.
Before pickling
Marinating the product involves heat treatment, the addition of preservatives, flavorings, sugar and salt, spices. According to the recipe, the butter must be soaked before pickling. The marinade in which the mushrooms were cooked will become the basis for homemade preparations, so it must be clean. After preparation, the fruit body is immersed in water for a while in order to exclude the ingress of sand and litter into the liquid. If you leave the cut pieces without water, they will darken, and such a workpiece will look worse.
How to soak boletus properly
We prepare the butter correctly - if you need to soak, then the solution is prepared based on the situation:
- To remove sand and litter, take ordinary water.
- If you suspect that there are insects or slugs in the fruit body, place the product in salted water with enough 2 tbsp. l per 2 l, lowered for 5 minutes, then washed.
- So that the cut particles do not darken, they are immersed in water with the addition of vinegar or citric acid, salt is not used in this solution. Vinegar is added to taste. Even with a low concentration of acid, the fruit body will not darken.
Then the workpiece is taken out, washed and dried. The next processing is done according to the selected recipe.
Conclusion
You can soak the butter for a short time before cooking or pickling. In salting and drying recipes, you do not need to soak the raw materials. Before cleaning, it is also impossible to leave the harvested crop in water for a long time - this will complicate further processing. The product should not be soaked overnight, since it will become unusable.
