Ryzhiks are considered one of the best candidates for winter preservation. Mushroom pickers especially distinguish upland species, with a rounded cap, the edges of which are bent towards the stem. Spruce species are also distinguished, which have a funnel-shaped cap with light circles.
Ryzhiks are great for pickling, pickling and frying. Knowing how to properly prepare mushrooms as an appetizer for the winter can make for a great holiday treat. However, many housewives are wondering: should the mushrooms be soaked before cooking, and if so, how to do it correctly?
We note right away that mushrooms belong to the genus Millechnikov and have a slight bitterness in the pulp. However, this does not create problems at all, but on the contrary, it gives the fruiting bodies a special piquancy. Therefore, many culinary specialists do not soak mushrooms, but only wash them.
Do I need to soak mushrooms before pickling or pickling so that the mushrooms do not taste bitter?
Connoisseurs of saffron milk caps prefer to salt them in their own juice, without soaking, without adding spices and seasonings, using only salt as a preservative.
This option retains its own aroma and taste of the forest product, and a slight bitterness does not spoil the pleasure at all when using such an unusual food.
But not all mushroom lovers like the bitterness in mushrooms. Is it necessary to soak the mushrooms so that they do not taste bitter when salting or pickling?
Ryzhik in ancient times was called the 'king of mushrooms', as it was one of the most delicious forest delicacies.
It can be pre-soaked, or you can not give a run to such a process. Therefore, if it was decided to soak the mushrooms, then they must be poured with plenty of cold water and left for 1.5-2 hours.
Is it possible to soak mushrooms all night?
Is it possible to soak saffron milk caps all night if there is no time to clean them? In this case, it is better not to do this, because the mushrooms quickly absorb liquid and begin to generate heat. This leads to the fact that the water heats up, and the fruit bodies deteriorate and sour. Such long 'water procedures' for saffron milk caps can ruin the final product: the dish will lose its taste, aroma and attractive appearance.
It is known that these fruiting bodies are very nutritious, and in terms of calorie content they are not inferior to eggs and chicken meat. Ryzhiks are in the first place in terms of assimilation by the human body. Therefore, the question arises, is it necessary to soak mushrooms in water so that they do not lose all these properties? Here, each housewife decides on her own, but it should be remembered that the soaking process should not be long.
- Mushrooms are sorted out, wormy, rotten and broken are rejected.
- Cleans from forest debris: the remains of pine needles, leaves and grass.
- The ends of the legs are cut off, poured over with cold water with the addition of salt and citric acid and left for 30-50 minutes.
- Stir with hands and spread on grates so that excess liquid is glass. Such soaking is done so that sand comes out of the mushroom plates.
If the mushrooms are salted dry, then washing the mushrooms is not allowed.
There are three ways to pickle saffron milk caps: hot, cold and dry.
Do I need to soak mushrooms in water before hot salting?
Are mushrooms soaked before pickling for the winter in a hot way? In this option, after preliminary cleaning, it is not worth soaking the fruit bodies, instead they will be boiled.
- After the mushrooms have been cleaned, they are washed with plenty of water.
- Spread out in an enamel pan, pour cold water so that it completely covers the mushrooms.
- Let it boil and boil for 15-20 minutes, constantly removing the foam from the surface.
- Take it out in a colander and put it under the tap with cold water, rinsing for at least 5 minutes.
- Allow to drain completely and only then start salting for the winter.
Do I need to soak mushrooms before cold pickling?
Do I need to soak mushrooms before salting for the winter in a cold way? For this recipe, it is better not to soak the fruit bodies, but to blanch.
- Clean from forest debris, rinse quickly under a cold tap and put in a colander.
- In an enamel saucepan, let the water boil, add a little salt and 2 pinches of citric acid.
- Dip the colander with mushrooms for 2-3 minutes and immediately rinse with cold water.
- Let the fruit bodies drain and place on a clean kitchen towel. Next, start cold salting of mushrooms, sprinkling with salt and spices.
Are mushrooms dry soaked before pickling?
Spruce and pine mushrooms, which have a resinous aroma, are especially appreciated for dry pickling. Do I need to soak mushrooms for salting for the winter with a dry option? There is only one answer here – no way!
- Clean the mushrooms from forest debris and cut off the tips of the legs.
- Clean the sorted mushrooms with a damp kitchen sponge or a clean cloth.
- Then proceed to the option of dry salting of mushrooms for the winter, sprinkling them with salt at the rate of 40-50 g per 1 kg of fruit bodies.
Do I need to soak mushrooms before pickling and frying?
Do mushrooms soak mushrooms before pickling? There are no specific rules and frameworks here, but if the housewives decide to soak, then:
- The mushrooms are cleaned, poured over with water and left for 30-40 minutes.
- They are washed in a large amount of water and laid out on grates, and after complete draining from excess liquid, boil. Boiling is best done in salted water with the addition of citric acid for 10-15 minutes.
Do I need to soak the mushrooms before frying, or is there another way? It is better not to carry out this process before frying the mushrooms.
- After cleaning, fruit bodies are boiled in salted water for no more than 10 minutes.
- Allow to cool, cut into pieces and then fry.
