Content
- 1 Do you need to soak milk mushrooms before salting?
- 2 How to prepare milk mushrooms for soaking
- 3 In what bowl to soak milk mushrooms?
- 4 How to soak milk mushrooms before salting
- 5 How many days should milk mushrooms be soaked before salting?
- 6 Why do milk mushrooms turn black when soaked?
- 7 What to do if a smell appears when soaking milk mushrooms
- 8 Conclusion
It is necessary to soak milk mushrooms before salting. This processing is the key to a pleasant taste of pickles without bitterness spoiling it. There are several features of soaking. During the process, the raw material may turn black or acquire an unpleasant odor, but this can be corrected.
Do you need to soak milk mushrooms before salting?
Milk mushrooms are conditionally edible representatives of the Milk family; they are not consumed raw. At the break, milky juice is released, it is this that gives the bitter taste, which disappears after proper preparation of the raw material.
Soaking milk mushrooms before salting is required for any processing method - cold or hot. The chosen option determines how long to keep the raw materials in the liquid.
How to prepare milk mushrooms for soaking
Preparation must begin with cleaning the raw materials. Some people do this after soaking, but then the fruit will be covered in dirt. They tend to absorb harmful substances from the environment, so proper attention must be paid to cleaning. The algorithm is as follows:
- Sort out the milkies. If the specimens are completely damaged or too loose, throw them away immediately. Cut out wormy areas.
- Soak the mushrooms for 1-2 hours in cold water if they are very dirty. After this, rinse each milkweed. Before further processing, do not drain, but remove one specimen from the cleaning liquid at a time.
- Remove dirt. At the same time, you need to remove the film from the surface. If the fruits are large, then remove the plates with spores from the inside of the caps. It is convenient to do this with a spoon.
- Cut the milk mushrooms. This step is optional. You need to act depending on the chosen salting method and personal preferences. The caps are considered the best for pickling, and the legs can be left for preparing caviar or frying. It is better to cut large specimens into 2-4 parts.
It is convenient to use an old toothbrush for cleaning.
In what bowl to soak milk mushrooms?
When soaking, it is important to choose the right dishes. You need to be guided by the following facts:
- Enameled, glass and wooden containers are considered safe;
- enamel dishes must be free of chips and cracks;
- the container must be of sufficient volume so that the milk mushrooms in it are completely hidden by water and there is room for oppression;
- You cannot use aluminum cookware, this leads to a chemical reaction and spoilage of the product;
- If you plan to soak with salt, you should not use a plastic container - there is a risk of releasing toxic substances.
How to soak milk mushrooms before salting
You can get rid of bitterness and preserve the forest aroma if you properly soak milk mushrooms before salting. There are several general rules:
- use clean water, preferably from a spring or spring;
- for long soaking without salt, use cold water;
- soaking in warm water speeds up the process, but there is a risk of spoilage of the product, so you must add salt;
- Place mushrooms in containers with their stems up if they are not trimmed;
- Renew the water at least once every 10-12 hours, otherwise the raw material will sour and foam will appear on the surface;
- after each change of liquid, rinse the fruits with running water;
- be sure to use oppression - mushrooms are light, so they will float without it;
- When changing fluid, always rinse the load;
- The duration of soaking depends on the type of milk mushrooms.
How to soak white milk mushrooms before salting
This type is considered the cleanest, so they are soaked less. It is enough to keep the raw materials in water for 10-15 hours. It’s convenient to do everything in the evening and start pickling the next day.
When soaking, you must follow the general rules. When draining the water, look at its color.If the mushrooms have been soaked enough, the liquid will be clear, but a little dark.
Separately, we should consider the creaking milk mushroom, which is also white in color. It is considered a false mushroom, but is eaten. Skripun is very bitter, so it needs to be soaked for at least 3-4 days. A distinctive feature of this type when soaking is the redness of the liquid.
How to soak black milk mushrooms before salting
It takes 2-4 days to soak the black milk mushroom. The duration of processing depends on the size of the raw material and the method of salting. Change the water at least 2 times a day.
Black milkies contain large quantities of coloring pigments, so the liquid remains dark even with frequent changes. You need to look at the caps - if they turn reddish, then you can stop soaking.
It is recommended to soak black milkweeds in salted water.
How many days should milk mushrooms be soaked before salting?
The duration of soaking of milkweeds depends on their type and the method of salting. Preparation may take hours or days.
How long to soak milk mushrooms before cold salting
This method of pickling mushrooms takes longer, but better preserves the taste and aroma. They need to be soaked for at least 3 days, but no longer than a week. The specific timing also depends on the size of the mushrooms - small and cut into pieces specimens should be kept in water less.
How long to soak milk mushrooms before hot salting
This method is usually used for black milkies. If you need to soak milk mushrooms for pickling using a hot method, the duration of processing depends on the recipe.The recipe may require repeated cooking of mushrooms; each time the liquid must be drained and replaced with fresh water. In this case, a few hours of pre-soaking is sufficient. The water must be changed every half hour.
If the heat treatment is short-lived, then the milkweeds need to be soaked for 2-3 days. In hot weather, change the water more often so that the raw materials do not spoil.
One option for pickling mushrooms is soaking only after cooking. You need to cook for 15 minutes, then keep it in brine under pressure for a week. After this treatment, the milk mushrooms are placed in sterilized jars and stored in a cool place for 1-1.5 months.
You can cook milkweed in an enamel container or stainless steel container
You can cook milkweed in an enamel container or stainless steel container
Why do milk mushrooms turn black when soaked?
Mushrooms turn black when cut. This is due to the content of milky juice, which upon contact with air turns gray-yellow and then black. This happens if you soak milk mushrooms in insufficient water. It must cover the raw material completely.
Another possible reason for the blackening of milkweeds is exposure to sunlight. Soaked raw materials should be kept covered or in a dark place.
Blackening is not a reason to throw away mushrooms. They need to be washed, immersed in cold water and kept under load for several hours. It is recommended to use raw materials for hot salting.
What to do if a smell appears when soaking milk mushrooms
When soaked, milkweed can turn sour, resulting in a smell reminiscent of sauerkraut.The reason lies in the rare change of water or high room temperature. If the smell is strong and abundant foam appears, then it is better not to risk it and throw it away. Otherwise, you may get poisoned.
When an unpleasant odor has just begun to appear, and the liquid has been changed almost without delay, then it is possible to save the mushrooms. If you no longer need to soak them, you should first rinse them and then salt them using the chosen method. Make the saline solution strong. If further soaking is required, then rinse the raw materials, add fresh water and observe. If the smell reappears or gets stronger, throw out the milkweeds.
Conclusion
It is necessary to soak milk mushrooms before salting, otherwise you can ruin the entire preparation. If it is not enough to keep the mushrooms in water, then all the bitterness will not go away. Soaking for too long can lead to fermentation and loss of the harvested crop.
