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The technology by which to properly cook squash is of interest to many lovers of “quiet hunting”. This is due to the fact that such mushrooms are considered elite; they produce dishes of amazing taste. But in order for the result to be of high quality, you need to know the basic rules for preparing forest products. The method of cooking and pre-processing affects the taste as well as the nutritional value of the final product.
How to clean obabka mushrooms before cooking
Any mushrooms are considered a perishable product. It is not recommended to store them fresh for a long time. Therefore, fruit bodies collected in the forest are processed and cleaned. The degree of pollution is determined by the place of growth. If this is a forest, then leaves, moss, and grass remain on the cap. In an open space, the houses are covered with dust, earth, and leaves.
Before cleaning, you will need to carefully inspect all fruiting bodies and sort them. The distribution criteria will be size and quality. Different harvesting methods require specific mushrooms. Also, young fruiting bodies do not require much time to clean. Old eggs are soaked in salt water (1 liter of water + 2 tablespoons of salt) or thrown away.
Cleaning tools include a brush, cloth and knife.First, remove needles, foliage, and debris, then cut off the base of the stem. The cap is cleared 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. Obabki are tender mushrooms. If they are damaged, they quickly deteriorate.
Debris from dry mushrooms is scraped off with a knife or wiped with a cloth, while removing damaged parts.
Is it necessary to boil the obabki?
After thorough cleaning, the fruiting bodies are boiled. This action allows the mushrooms to rid themselves of toxins absorbed from the soil. It should be taken into account that the concentration of harmful substances is directly proportional to the size of the debris. The larger the specimens, the more waste products of the fungus and toxins from the surrounding air they contain. The fruiting bodies are boiled, observing the time parameters. Cooking the product slightly reduces its aroma and taste, but increases its usefulness. Properly boiled obabki are absolutely harmless to the human body and are suitable for preparing any dishes.
How and how much to cook obabki
The choice of option for further preparation of mushrooms will help determine the cooking method and time. The most popular are:
- freezing;
- pickling;
- pickling;
- frying;
- drying.
Each case has its own nuances of heat treatment:
- Freezing. To prepare the semi-finished product, the fruiting bodies are cleaned, washed and cut into small slices. Place in a saucepan and fill with cold water. After boiling, cook for 40 minutes over low heat. You need to remove the foam periodically. When the mushrooms are ready, drain the water and lightly dry the mushrooms. Place in containers and place in the freezer.
- Pickling. Before salting, the obabki is boiled twice. The peeled mushrooms are cut into pieces, water is boiled, and the fruiting bodies are added. Boil 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 to clean, fill with cold water and boil 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 cook shit in front of her. But dried mushrooms are first soaked for 2 hours, then placed in salted boiling water and continued to cook for 2 hours.
Experienced chefs have a whole list of nuances, the implementation of which guarantees a high-quality result when cooking obabka. Recommended:
- mix a little vinegar with water when washing the mushrooms;
- take water twice as much as the volume of mushrooms;
- cook obabki together with boletus to obtain a rich taste;
- Maintain low heat 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 dishes, but will better remove toxins. A sign of readiness is the lowering of the fruiting bodies to the bottom of the container. Some cooks advise adding an onion to detect poisonous mushrooms. If the mushrooms 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 obabki correctly means getting an excellent semi-finished product for cooking.Additional boiling slightly reduces the taste of the mushrooms, but it removes toxins and harmful components. If you use common sense, then boiling will be the right decision.
