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Dried saffron milk caps are another option for storing mushrooms that are beneficial to the body for the winter. After all, it is in dried products that the largest number of vitamins and important microelements are preserved, which are destroyed during the process of pickling and hot salting. In order for milkweeds to be used until spring, they must be properly dried in compliance with storage rules.
Are saffron milk caps dried?
Like most other mushrooms, saffron milk caps can be dried. Despite concerns that bitterness may appear in the product over time, laticifers are one of the lamellar species that are an exception, so they can be dried without danger.
This procedure, as a rule, does not cause difficulties, so even an inexperienced housewife can handle the process of preparing products. The main thing is to follow the rules that will allow you to preserve the fruiting bodies throughout the winter and use them for preparing various dishes.
Preparing saffron milk caps for drying
Before drying saffron milk caps, they need to be prepared for the processing procedure.
Since the process of cleansing milkweed must be done dry, you need to stock up on tools such as a knife, kitchen sponge or toothbrush. The main rule is not to disturb the structure of the fungus.
Preparation process:
- The first step is to cut off the bottom of the legs.
- Use a knife to remove heavily soiled and damaged areas.
- Wipe the caps with a dry sponge or toothbrush, removing any adhering dirt, pine needles or leaves.
- Clean all debris from the plates where it accumulates the most.
- Carefully inspect each specimen, checking for worm spots. If necessary, remove them.
Before you start drying the raw materials, you need to sort them: small saffron milk caps will dry much faster than large ones, so it is better to cut large ones into several parts. If the milkweeds are dried as a whole, then it is better to separate them by size.
After the procedures have been completed, the milkweeds must be laid out on a dry surface (ordinary newspaper is ideal) and left to dry for 3 hours.
How to dry saffron milk caps at home
There are several ways to dry saffron milk caps, so everyone can choose the most suitable option for themselves.
How to dry saffron milk caps in the oven
Since many housewives in the modern world value their time, the process of drying saffron milk caps can be significantly accelerated by using an oven.To do this, it is best to use a wire rack instead of a baking sheet, as this will not only speed up the process, but also make it more efficient.
How to dry:
- Place parchment paper on a wire rack.
- Place the peeled mushrooms (maximum two layers).
- Preheat oven to 80 OC, place the mushrooms in it, leaving the door open at least a quarter.
- During drying, you need to stir the fruiting bodies several times.
The state of readiness should be checked by touch, since there is no specific time during which the mushrooms will definitely be completely dried. If the product looks dry, but when pressed it springs and bends, then it is better to dry it for some more time.
How to dry saffron milk caps for the winter in an electric dryer
Many housewives prefer to dry saffron milk caps in an electric dryer. This option is also acceptable, since it allows you to prepare a high-quality mushroom harvest while preserving all its benefits.
Step-by-step drying instructions:
- It is necessary to place the prepared milkweeds in one layer on the grid of the electric dryer.
- Set the temperature on the device to 45 OWITH.
- Leave for 4 hours.
- Then turn off the dryer.
- Wait 3 hours and then start again at a temperature of 60 OWITH.
- Dry until ready, checking by touch using the same signs as indicated in the first method.
How to air dry saffron mushrooms
If the weather is good and there is no high humidity, the mushroom harvest can be dried naturally by simply placing the product in a well-ventilated place.
To do this, the fruiting bodies must be strung on threads and hung under an equipped canopy so that raindrops and dew do not fall on them.
Drying time is also always different, so it is recommended to periodically check the mushrooms for readiness. You can dry milkweeds in a similar way on the balcony.
How to dry saffron milk caps in an air fryer
You can even dry saffron milk caps in an air fryer. To do this, it is important to follow only three rules:
- The temperature in the device is recommended to be at least 70 OWITH.
- Moist air should come out of the container (you can install a skewer between the bodies and the lid).
- You need to choose the highest speed.
As a rule, the drying process takes no more than 2 hours, although it all depends on the size of the mushrooms and the power of the device.
How to dry saffron milk caps in the microwave
The microwave can be used to dry saffron milk caps for the winter. Moreover, this option is one of the fastest. But there are some nuances here too:
- Prepared saffron milk caps should be placed on a glass tray.
- All mushrooms must be the same size, otherwise drying will be uneven.
- After 10 - 15 minutes. After turning on the microwave oven to maximum mode, you need to inspect the mushrooms for the presence of liquid in them, which must be periodically removed so that the workpiece does not become boiled.
- In total, it will take 3 cycles of microwave operation for 15 - 20 minutes.
How to cook dried saffron milk caps
There are many recipes using dried saffron milk caps that will allow you to diversify your winter diet. Before you start executing the selected recipe, the raw materials must first be prepared.
Dried produce usually requires soaking.To do this, pour the mushrooms with warm water and leave for 2 - 3 hours. If you plan to prepare soup from mushroom raw materials, then the saffron milk caps can be chopped in a blender.
Dishes made from dried saffron milk caps
Ryzhiki, like all dried mushrooms, can be used to prepare various dishes. The most popular of them are:
- soups;
- salads;
- fried;
- stewed mushrooms in sour cream.
Also, milkweed can become a filling for pies, rolls and other baked goods, and an ingredient for stuffing chicken and other poultry.
Dried saffron milk caps as medicine
Drying saffron milk caps at home for the winter will allow you to stock up on healthy mushrooms and boost your immunity. In addition to the fact that dried products enrich the body with essential vitamins and microelements, they can be used to treat the following diseases:
- vitiligo;
- tuberculosis;
- rheumatism;
- metabolic disorders;
- skin problems;
- vision problems.
Also, delicious milkweeds are used to prepare compresses. Mushrooms are applied to sore joints, boils, insect bites, and small wounds.
Milkweeds are a low-calorie product, so their consumption will be useful for those who are obese and want to lose weight, as well as people with diabetes.
Terms and conditions of storage of dried saffron milk caps
Dried milkweeds need to be properly stored. To do this, it is important to choose not only a suitable place (dry and cool), but also the right container.It is best to use fabric bags that will allow the mushrooms to breathe and moisture will not accumulate in them. Paper bags will also work.
When using glass or plastic containers, it is important to take into account the fact that dried raw materials can suffocate under a tightly closed lid. Therefore, it is recommended to make a shelter from a piece of gauze or fabric.
From time to time, dried milkweeds should be checked for mold and other signs of spoilage. The shelf life of raw materials is no more than 2 years.
Conclusion
Dried saffron milk caps are the best option for preparing fresh produce for the winter. The dried form will preserve all the beneficial properties of mushrooms, including the ability to use them in preparing a variety of dishes.
