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How to soak over-salted milk mushrooms so as not to embarrass yourself in front of your family and guests? Before soaking salted mushrooms, you need to make sure that they are over-salted.
Summer is a great time for quiet hunting. After all, spending a whole day in a warm forest, and returning in the evening, although very tired, but with a full basket of real and beautiful milk mushrooms - this is a feast for the soul. But a real mushroom picker can’t stop there.
After all, milk mushrooms require attention, and in order to serve delicious mushrooms on the table in winter, you first need to clean them, soak them properly and salt them. Since milk mushrooms are mushrooms from the order of laticifers, they must be soaked for a long time to get rid of the juice, which gives them a specific bitterness.
After all the manipulations to prepare the mushrooms for pickling have been carried out, the pickling process itself has passed and the time allotted for the mushrooms to be completely salted has passed - a month to a month and a half, we take the milk mushrooms out of the jar, but it turned out that they are over-salted, and serve them to the table is impossible. How to soak over-salted milk mushrooms so as not to embarrass yourself in front of your family and guests?
There are many ways to get rid of excess salt in mushrooms. The salty taste of mushrooms can be corrected by adding flour, mashed potatoes, rice, sour cream and onions to the mushrooms. If there is no sour cream, you can add water slightly acidified with lemon. Sometimes they even add a new portion of freshly prepared mushrooms to over-salted mushrooms.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
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No, it is very dangerous and not useful.
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If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
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Unsalted mushrooms, of course, will not remove excess salt, but when mixed with salted ones, they will create the illusion of a lightly salted dish. You can simply rinse the salted milk mushrooms thoroughly with cold water and soak it in it for half an hour, then add a little vinegar, vegetable oil and onion.
There is an opinion that it is impossible to soak already over-salted milk mushrooms, because they will become tasteless. Therefore, it is recommended to rinse them in a colander under running water, chop the onion and pour in fragrant vegetable oil. The Chinese know how to soak salted milk mushrooms: after washing with water, the milk mushrooms are poured with a hot brine of boiling water, pepper, garlic, herbs, vinegar or lemon juice, sugar, without adding salt, pour this brine over the mushrooms and after an hour you can eat.
The longer they stand in this brine, the tastier they will be. Heavily salted milk mushrooms can be poured with kefir or liquid sour cream and left for a while. Although some mushroom lovers claim that after soaking salted milk mushrooms, their taste is lost and the taste of stagnant water appears.
There is an opinion that it is impossible to soak already over-salted milk mushrooms, because they will become tasteless. Therefore, it is recommended to rinse them in a colander under running water, chop the onion and pour in fragrant vegetable oil. The Chinese know how to soak salted milk mushrooms: after washing with water, the milk mushrooms are poured with a hot brine of boiling water, pepper, garlic, herbs, vinegar or lemon juice, sugar, without adding salt, pour this brine over the mushrooms and after an hour you can eat.
At the beginning of cooking, salt is added only in two cases:
• when preparing fish soup or boiled fish (salt before adding fish, vegetables and spices).
The filling for pies, pies and minced meat for stuffed vegetables are salted twice as much. It is taken into account that part of the salt will go into unleavened dough, vegetables, or dissolve in the water in which the dish is cooked or stewed.
Legumes (beans, beans, lentils, mung beans, peas) are generally salted after cooking. If you salt them at the beginning, the beans will take an endlessly long time to cook.
Meat itself contains a high percentage of various salts, so it does not always need additional salting. Especially dishes cooked over an open fire. Most often, spices added to meat are enough to highlight its taste.
Any fish (boiled, fried, smoked) should have a pronounced salty taste, so it is salted generously.
Vegetables are salted more strongly than meat, but weaker than fish. It is almost impossible to correct over-salting of vegetables. But something can be done here too.
In addition, we must remember that salt, although the main one, is not the only seasoning that brings the dish to taste.
How to salt soaked milk mushrooms in a pan under pressure
This method of salting milk mushrooms for the winter under pressure is quite simple, since nothing needs to be boiled. The main condition in this method is the use of an enamel container for pickling and soaking the mushrooms.
- 5 kg of soaked milk mushrooms;
- 250 g salt;
- 5 cloves of garlic;
- 15 peas each of allspice and black pepper;
- 10 bay leaves;
- leaves of horseradish, oak and black currant.
Below is a step-by-step recipe showing how to salt milk mushrooms in a pan under pressure.
- Milk mushrooms soaked for 3 days are washed with cold water and allowed to drain, placing them on a wire rack.
- Place clean oak, cherry and currant leaves on the bottom of an enamel pan and sprinkle with a thin layer of non-iodized salt.
- Place the mushrooms with their caps down and sprinkle with salt and all the spices (the garlic is chopped into cubes).
- As soon as all the mushrooms and spices have been used, an inverted plate smaller than the diameter of the pan is placed on top and pressed down with a weight. This could be a granite stone or a bottle filled with water.
- It is better to cover the structure with gauze on top to prevent debris or insects from getting into the salting.
After 4-4.5 weeks, the mushrooms will be completely ready for consumption. They are washed, seasoned with onion rings, dill or parsley, vegetable oil, mixed and served.
Why does mold appear and what to do to prevent its occurrence?
Mold on mushrooms can appear as a result of several reasons:
- non-compliance with cooking technology;
- violation of the temperature regime during the salting process;
- jars or other containers were not previously sterilized or this procedure was performed poorly;
- insufficient amount of salt;
- little liquid.
In practice, the appearance of mold is usually caused by several reasons.
And as mentioned above, if this fate befell pickled mushrooms rolled into jars, then there is no point in finding out why, you just need to throw them away.
But salted in wooden tubs or other containers, they begin to actively save, eliminating not only the consequences, but also the cause that caused the mold.
After measures have been taken to destroy it, the mushrooms must be stored at a temperature of no more than six degrees Celsius. Fresh spices are added to the container, in the form of onions, garlic, dill, horseradish leaves (depending on the recipe). Then they regularly inspect and once a week drain the upper brine, and instead pour in fresh brine at the rate of one liter of water, one spoon of salt, and also wipe the edges of the container where the mushrooms are with alcohol or vinegar to prevent the appearance of mold.
It is important to strictly adhere to the recipes for salting and pickling mushrooms, then the risk that mold will appear on them will be minimal.
Among the general recommendations before salting, we note the following:
- disinfection measures (sterilization of jars and treatment of wooden tubs with vinegar and boiling water);
- use only glass jars, as well as wooden and enamel containers;
- you need a lot of salt, you can always soak it;
- the surface of the mushrooms should be covered with liquid at least one centimeter over the pressure;
- regularly rinse the pressure and edges of the container in which the mushrooms are salted;
- do not neglect spices.
These basic rules will help preserve the beneficial and tasteful qualities of mushrooms, which will pleasantly please your household and guests during the mushroom off-season.
We invite you to familiarize yourself with Frozen Lemon: benefits and harms, reviews
Crispy salted mushrooms are the secret dream of any gourmet. Even those who are not fans at all will not refuse to try milk mushrooms, and even more so - saffron milk cap or chanterelle. Not every housewife knows the secrets of proper salting, and subsequent storage raises a lot of questions. Most often the problem arises: what to do if salted mushrooms become moldy?
Milk mushrooms
My brother gave me a box of milk mushrooms!))) I brought it home right now and threw it away. I'll have to do some tinkering in the evening. Suggest options)))
clean the mushrooms, fill them with cold water, salt them thoroughly and leave them for a day, changing the water. then boil the mushrooms for 10 minutes in salted water and add a drop of vinegar (so that they don’t turn black); after boiling, dump them in a colander. You put garlic and black peppercorns in a jar and a little salt at the bottom. Then you add the mushrooms, sometimes adding some salt (a little...). Place a bay leaf in the middle of the jar. Place dill on top. Prepare brine for 1 liter of water 2 tbsp. l. salt, boil .. let it cool a little, add another drop of vinegar directly to the brine, pour in the brine, let it stand so that the air comes out and close the lid! I’ll explain why I chose this method of salting: usually they do it without brine, sprinkling layers of salt, but I always over-salted it too much. Then they suggested a method with brine, I really liked it.
the sweetness of honey is not justified by a bee sting
Still, I prefer to salt milk mushrooms. Because as a snack with strong alcohol (in particular, vodka), there is little that can compare with salted milk mushrooms. Well, maybe saffron milk caps and chanterelles. Place in a large container (preferably in a wooden barrel) in layers, sprinkle with salt , finely chopped garlic, and horseradish. Cover the top with a circle and press down with pressure. And in the cold. Liquid will appear during the salting process. You will have to wait 30 days for the result. Even if it is over-salted, this is not a problem - rinse in water before use.
just salt and in winter with onions and sour cream with vodka!
I'm not arguing, but I can't calculate the amount of salt... and even washing doesn't help. they still turn out over-salted. and if you do this for the first time, then the likelihood of over-salting is even greater.
Well, that’s pretty much what I did))) I sprinkled it with garlic, salt and dill)))
washed the milk mushrooms and began to lay them in layers) a layer of milk mushrooms with cut off stems garlic salt dill and so on many times until the pan was full))) we will wait)))) at the same time boiled the milk mushrooms for about 20 minutes in brine with dill, pepper, garlic and bay leaves))) then chopped into strips and into a cast iron frying pan with melted butter) then a finely chopped onion))) after simmering for 20-30 minutes over medium heat, add 200g of sour cream))) and simmer again for 20 minutes))) awesome topic!) )
but I’m not a fan of milk mushrooms. even in winter with sour cream and onions as a snack with vodka)))) my wife loves it))) and for me the first mushroom is porcini and honey mushrooms)))) fried!))) boiled and lightly fried in jars, rolled with vegetable oil, Just freeze the boiled ones in the freezer)))
If you buy a couple more boxes, I’ll spice it up)))))))))))))
I would buy it, but geographically in Barnaul
