Redheads are some of the most popular fruiting bodies, growing in Russia from mid-August to the end October. With a characteristic color of orange red or yellow-pink tones, these mushrooms grow in pine and mixed forests in large groups. Redheads have always been considered valuable food. a product that has proteins and minerals that are beneficial for health. In addition, they are easily absorbed by the body and have a beneficial effect on the digestive system. Especially often mushrooms are used by vegetarians as main source of protein foods.
Although mushrooms are cooked in a variety of ways, the most popular of which are considered salting and pickling. However, in processing some problems may arise – mushrooms become dark. We suggest that you familiarize yourself with the information on why mushrooms change color and what to do to prevent mushrooms from darkening?
Why, when salted mushrooms, the brine becomes dark colors?
Salting the forest delicacy is carried out in two ways – hot and cold. The first option involves a longer process cooking, as it is based on prior heat treated product.
The main advantage of salting is that for it you can take mushrooms of any size and even collected on different days. But note that this can cause dark pickle in salted mushrooms. After all some mushrooms were in the air for a longer time, and the process oxidation took longer, others freshly collected. When fruit bodies are joined together and salted, then often the brine acquires dark color. Therefore, some housewives still prefer to salt mushrooms so that in one container there were mushrooms collected in one day.
Now about the cold pickling method: it is great suitable for preserving the workpiece for a long time. In addition, it helps preserve all vitamins and nutrients. trace elements in the final product. However, even here the brine salted saffron milk may become dark in color. Why did this happen situation and how can it be fixed?
The cold pickling method is very attractive to many culinary specialists, since there is no thermal process in it processing. The reason why pickled mushrooms are pickled becomes dark, their appearance may become. For example, spruce and pine fruit bodies even when cut, change color and become dark. And when mushrooms are salted, then darkening cannot be avoided, and the liquid, in which they are, becomes the corresponding color. But it’s neither in no case should it upset, since the darkening is natural salting process.
The saffron milk brine may also become dark due to the fact that storage of the workpiece was incorrect. If the mushrooms were stored in in the basement at temperatures above + 12 ° C, mushrooms not only can darken, but also sour. Then use them for food Absolutely forbidden. Store salted mushrooms when temperature + 7 + 10 ° С in a well-ventilated and dark room.
How to pickle mushrooms so that they do not darken, and whether soak mushrooms?
Every novice housewife wants to know how to salt mushrooms they have not darkened. In this regard, the question arises of soaking: it costs whether to carry out a similar procedure for saffron milk cap? It turns out this the process can also affect the color change of the brine in the final product. If the fruiting bodies were collected along the road, then soaking would be useful to remove harmful substances from them, but not more than 1 hour. It is important to remember that prolonged contact camelina with water negatively affects the shape of the cap, and then leads to darkening the brine in the workpiece.
The best option would be not soaking the saffron mushrooms, but a simple washing them in a large amount of cold water. For many novice cooks their more experienced colleagues are advised to conduct cleaning mushrooms with a damp kitchen sponge or medium toothbrush stiffness.
How to salted mushrooms so that they do not darken, and in the result was an amazingly delicious dish for the festive feast? If you need to process a large number of fruit bodies, then the whole mass of already peeled mushrooms is immersed in cold water, add non-iodized salt and citric acid. Water should be slightly salted and with acidity. In addition, mushrooms need to be pressed down so that they are covered with water and not were in the sun. As soon as the mushrooms are peeled, immediately proceed to their salting.
What you need to do before pickling so that mushrooms do not darkened?
There is another popular way to harvest mushrooms for the winter – this is pickling. How to pickle saffron mushrooms so that they do not darkened in the banks?
It should be noted that pickled mushrooms can perfectly preserve all their taste. However, so that the saffron mushroom does not become dark, you must observe all the proportions of spices indicated in the recipe and spices. Too much of them in the marinade can lead to to its darkening. Store jars with pickled saffron mushrooms worth in cool and well ventilated area at a temperature not above + 10 ° C. High storage temperatures cause the product to depravity, which will not allow them to eat.
To prevent darkening of the brine in saffron mushrooms, you need follow some rules:
- Collect mushrooms only in sunny and dry weather;
- Avoid prolonged storage of fresh fruiting bodies;
- Rinse mushrooms only in cold water using salt and citric acid;
- Prepare and store saffron mushrooms only in enameled, glass and wooden utensils.
How to cook mushrooms so that they do not darken?
Before pickling or pickling, you need to know how to boil mushrooms so that they do not darken. When boiling, you need salt water and add citric acid. Also need make sure that the mushrooms are completely in the water and not came into contact with the air.
Jars with mushrooms should be closed only with tight kapron lids, as metal quickly oxidizes, and brine getting dark. In addition, if the banks have been in bright for a long time indoors, this can cause darkening of the brine.
