Why do mushrooms turn black when salting, cooking, soaking and what to do?

Due to its high palatability as well as useful properties of mushrooms are used for any culinary purposes. Especially them love in salty and pickled form. I must say that mushrooms considered the only mushrooms that you can start to taste after salting already in one and a half to two weeks.

Most housewives are very fond of canning saffron mushrooms, as well as prepare first and second courses from them. Any of these mushrooms will certainly conquer even the most capricious gourmet. However in During processing, one unpleasant feature: mushrooms turn black. Most often this happens when salting, cooking or soaking. This unpleasant picture immediately sows panic among housewives, as it suggests the idea that the product has fallen into disrepair. But is the situation as hopeless as seems at first glance? If the mushrooms turned black, is it possible there is?

Interestingly, saffron mushrooms are the only fruiting bodies, having a thick and sweet milky juice. This suggests that such mushrooms do not need to be soaked, like other milkmen. Besides, eating saffron mushrooms does not cause a feeling of heaviness in the stomach. These gifts of nature can rightfully be considered one of the best candidates. for salting, pickling, frying, etc.

So, is it dangerous to eat mushrooms that have darkened? Not no it’s dangerous, because such a feature can appear for various reasons, absolutely not related to possible poisoning. To figure out why mushrooms turn black after salting, boiling and others processes, you must first take into account various factors about which will be discussed in this article. Knowing about them, every mistress will be able to correctly determine the degree of darkening of fruiting bodies, and also provide first aid if needed. Also in this The article provides practical tips showing what you can do. to make mushrooms not blackened.

Why did the saffron milk go black during salting and the photo of the blackened mushrooms

As already noted, salted mushrooms is the most popular processing method. By their nature, these fruiting bodies have nice orange color. However, after salting, they may turn black, which can completely ruin their appetizing look. Sometimes such a problem can occur within a couple of days after the start of salting, or maybe a month or two before this happens. But if u blackened saffron milk there is no unpleasant smell and any mold, as a rule, there’s nothing wrong with that. Just the darkened salty fruit bodies are not a pleasant sight. So, why, then, saffron milk when salting, if there are no obvious signs of corruption? There are several reasons:

• Ginger were not completely immersed in brine. In contact with mushroom flesh blackens with air, but this is an absolutely safe occurrence, which is not a sign of inedibility and does not affect the taste quality. If there is no desire to eat such mushrooms as an independent appetizer, then they can be fried or added to the soup.
• Different types of camelina were collected, for example, spruce. Known that this type of fruiting body may turn black in various forms processing.
• During salting, many spices were added. So, saffron milk don’t need a lot of spices, often just enough one salt. For example, dill seeds can trigger blacks in the mushrooms.

Some of the reasons why the saffron milk went black when salting, shown in the photo:

Reasons why blackheads turn black during cold pickling

Interestingly, but most often, saffron milk blacken with cold pickling, why is this happening? As with hot salting, to all of the above, you can add the following causes:

• Redheads were in the open air for a long time before pickling. This often happens with purchased fruiting bodies. The longer fresh mushrooms are waiting for processing, the more likely they are after salting turn black.
• Mushrooms were collected in contaminated areas near industrial enterprises and highways.
• In the process of collecting mushrooms could wrinkle. If you push on the flesh of fresh mushroom, then this area darkens, and when salted – blackens.
• When storing saffron mushrooms, the wrong conditions were observed, for example, in warmth or in sunlight.
• Ready mushrooms were stored for a long time in an open jar. Even the first the discovery of conservation violates its environment, so the oxidation process starts to go faster.

What to do if salted saffron mushrooms turn black and how to salt the mushrooms?

What to do if salted saffron mushrooms have turned black, is it possible to eat them subject to further culinary manipulations? Yes, it is possible if pre-treatment conditions were correctly observed, and storage of the finished product. In this case, the color change absolutely normal for this type of fruiting bodies. If blackened mushrooms do not cause you appetite, use them in the first and second dishes, as well as for the preparation of salads and sauces.

And what is the best way to salt the mushrooms so that they do not turn black? Here some tips:

• Carry out careful transportation so that mushrooms do not hesitated.
• Mushrooms must be processed immediately after harvesting.
• Limited to a minimum number of spices.
• Make sure that the mushrooms are completely immersed in brine.
• Close salted saffron mushrooms in jars with a volume of not more than 1 liter.
• Store preservation in a dark and cool room, whose temperature does not exceed + 10 °.
• Only pick mushrooms in proven eco-friendly places.

Why, during salting of saffron mushrooms, the brine turned black and what to do if blackens the surface?

Many housewives are interested in why, when salting mushrooms, it turned black brine. This happens infrequently, and as a result, it can be very to scare. Sometimes such an unpleasant feature can really become a cause for concern. But if there is no unpleasant in the brine smell, as well as black mold, then nothing is wrong occurred. You can safely eat them, after rinsing in water. Otherwise, if mold is visible on the darkened brine black, then the mushrooms should be thrown away, not sparing the spent time and effort.

So, why can the salted saffron brine turn black? It should be noted that the brine in salted saffron milk must have saturated dark brown color, this indicates its quality condition. So, if the mushrooms were crushed during the collection process, they were bad recycled, improperly stored, and often come in contact with air, then this can affect the color of the brine. Also the most can be said about when the salted saffron pickle turns black only on the surface.

What to do if the pickle turned black in saffron milk Do recommendations exist for this? Need to remove the top layer mushrooms, and drain the liquid. Then rinse mushrooms, again pour them with salt and pour new brine. Also, if you If you want to play it safe, then boil the mushrooms for 10 minutes and salt them hot.

Reasons why blackheads turn black while soaking

As already mentioned, saffron milk does not need to be soaked, since belong to the 1st category of edibility. However, some housewives they consider it necessary to soak these fruiting bodies for several hours. Often this process helps with severe contamination in fungi. But sometimes when soaking it is found that saffron mushrooms blacken, why is this happening?

• The main reason for the blackening of saffron milk when soaked is contact with air. Perhaps at that time not all mushrooms were in water. This is a natural reaction and there is nothing wrong with that. It must be ensured that the product has been completely immersed in water. In addition, it is better to add a little salt to the water.
• In addition, if the mushrooms were soaked in a metal bowl, it can also lead to oxidation, and the product will turn black. therefore any non-metallic container must be used.

What needs to be done so that boiled mushrooms do not turn black?

Sometimes saffron mushrooms turn black during cooking, why does this happen? And although black saffron mushrooms do not take on the most appetizing appearance, yet it absolutely safe. There are also a few reasons:

• Almost all mushrooms react with air and blacken, and saffron milk cap is no exception. During heat treatment, this reaction significantly accelerated.
• As in the case of soaking, mushrooms are oxidized during cooking, if metal dishes are selected.

But what can be done so that boiled mushrooms do not turned black?

• When cooking, add salt and citric acid to the water, which will help keep the mushrooms attractive.
• Carry out heat treatment exclusively in enameled dishes without chips and damage.
• Rinse the mushrooms thoroughly before boiling in ice water with adding vinegar.