What to do if mushrooms turn blue at cooking?

It is worth noting that saffron mushrooms are great for the process. salting. Usually there are two types of mushrooms, which differ in gathering place – spruce and pine forest. Spruce trees are funnel-shaped hats with bright circles, and hats – a round hat with rounded edges at the foot.

For lovers of “silent hunting” to stock up with saffron milk caps – a big success. However, the question often arises of how to store the product on long term? The salting, which allows you to quickly “preserve” useful substances, as well as get the finished snack as soon as possible. I must say that mushrooms are considered the only fruiting bodies that can eat one and a half to two weeks after the start salting. A wonderful appetizer of these mushrooms will complement a number of dishes on the festive and everyday table.

Many housewives involved in pickling mushrooms have noticed that there are situations when the mushrooms turn blue during cooking. Is it possible to rectify the situation and restore the original the color of saffron milk cap?

Is it possible to eat mushrooms that have turned blue during cooking?

If the camelina is blue during the preparation of the snack, do not to worry. Perhaps some spices that were used when salting, interacting with mushrooms, led to similar changes. It is worth noting that home-made mushroom canning has unified algorithms, but does not imply a specific set rules to be followed. It’s from your taste buds preferences will depend on the list of spices and spices that laid in a container with mushrooms. Even to say with accuracy how many days fruiting bodies will salt, no one can. Can Are there any mushrooms that have turned blue for one reason or another?

It’s okay that the mushrooms have changed color, no. As it was said above, spices and spices could affect this, for example, dill or its seeds. Therefore, if mushrooms mushrooms turn blue, they can there is. But here is to fix the situation and bring the color to its original you will not succeed.

Can mushrooms be salted if the mushrooms turn blue in raw form?

It often happens that even in raw form mushrooms mushrooms turned blue, is it possible to salt them in this case? Interestingly, but spruce mushrooms have flesh, which produces sweet juice when cut, which when exposure to air takes on a bluish tint. Boron species saffron milk is also secreted when cutting juice, however, in contact with by air their body takes on a greenish tint. This is absolutely not affects the quality of future workpieces. Therefore, the color-changing mushrooms also suitable for salting, like other types. If salted the spruce ryzhik turned blue – this is a frequent occurrence, and it does not affect taste and aroma of mushrooms. But if fruiting bodies during salting turned black – then the question is about their corruption. In the case when the workpiece has an unpleasant smell and black mold, then it should never be eaten, so as not to to get poisoned.

What to do if the collected mushrooms turn blue, and they should to salt? First of all, the mushrooms are carefully sorted, cleaned from forest debris, washed with plenty of water and proceed to salting. To do this, take salt at the rate of 40-50 g per 1 kg of the main product. As for spices, here the question is purely individual: someone prefers salting mushrooms use only a preservative, and someone – allspice and black pepper (peas), cloves, bay leaf, dill and others. To mushrooms when salted, they do not turn blue, they must be salted in enameled containers, wooden barrels or glass jars. Other dishes may cause discoloration in fruiting bodies.

Why did the spruce and boron mushrooms turn blue when salted?

Spruce and pine forest mushrooms may turn blue during the salting process. due to the fact that they add too many spices. Exactly this and can cause a significant color change. Other species fruit bodies can be pickled with a lot of spices, but just not mushrooms. It’s best to always salt these mushrooms with a minimum amount of spices, using one preservative – salt.

If salted saffron mushrooms turn blue, is it possible to eat them or better not to do this? As already mentioned, the bluish fruit bodies do not speaks of corruption, which means that you can use them without all fears.

Other reasons why the mushrooms turn blue after salting

Another reason why salty mushrooms turn blue may be their improper storage. Store dishes with salted fruit Bodies are needed in a well-ventilated and cool room. Most a suitable temperature for storing mushroom preservation is + 8 + 10 ° С. If the temperature is below this norm, mushrooms can to freeze. Because of this, they will crumble and lose taste. quality. At elevated temperatures, the mushrooms become acidic, blacken and go bad. In addition, each housewife must make sure that the mushrooms were completely in brine. If there is not enough fluid, fruit bodies are filled with cold boiled water. All these methods do not help. to allow the blueing of camelina.

Also the reason why the mushrooms after blueing is blue may be long storage of an open can of mushrooms, even if it was standing in the fridge. Already the first discovery of canned saffron mushrooms may disrupt their environment, and the oxidation process begins to go much more intense. You can’t leave mushrooms in jars for a long time, especially if they are not completely covered with brine.

Why do salted saffron mushrooms turn blue and what to do about it case?

So fresh mushrooms do not turn blue, usually experienced housewives immediately after the initial treatment, scald them with boiling water or lower them in boiling water with citric acid for 2-3 minutes. But it happens that salted saffron mushrooms turned blue brine, why is this happening? Perhaps for some time conservation with mushrooms was in the light and interacted with air. It happens with poor quality rolling cans or poor handling before pickling. In this case the mushrooms are washed and poured with new saline.

What if mushrooms turn blue in brine? It does not follow throw away fruiting bodies, they are completely edible and remain excellent a snack for any festive feast. Usually a camelina Is a natural reaction to oxidation.

When collecting mushrooms, you should always handle them carefully, so as not to mash. This is a very effective tip to keep attractiveness to given fruiting bodies.

In addition, so that the mushrooms do not turn blue, it is better to preserve them in glass jars, with a capacity of 0.5 l: you open one jar and eat right away. Mushrooms just do not have time to change their color.

If you do not want the mushrooms to change color, use also no less popular method of processing – pickling. But in in this case, during the pre-boil, add a couple a pinch of citric acid. Then the mushrooms retain their natural ginger colour.