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Sometimes during the cooking process it turns out that the milk mushrooms are over-salted. This problem can be easily solved in several simple ways.
How to soak over-salted milk mushrooms
The taste of over-salted milk mushrooms can be corrected by soaking in citric acid. To do this, first wash the mushrooms. It is best to do this under running water. Next, place all the components in a large bowl of cold water. Fresh potatoes, cut into large slices, are added to them. If kept in this state for two hours, these ingredients will do the job perfectly and draw out excess salt.
Experienced mushroom pickers have their own secrets; the problem can be eliminated not only by soaking in ordinary water, but also with the help of dairy products. To do this, you need to slightly heat the milk, and then pour it over the mushrooms, leave for 20 minutes. This natural product perfectly removes salt and restores their natural taste.
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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Why do jars of pickled honey mushrooms swell?
“Bombing” is a common effect after closing the cans. It occurs not only among beginners who decide to replenish their pantry with crispy mushrooms, but also among experienced cooks who make pickles from year to year. The reason for this is fermentation caused by thermophile bacteria entering the product.
A problem can arise not only if the recipe and recommendations are not followed, but also as a result of incorrect storage, used lids, neglectful heat treatment and even sterilization of jars.
“Bombing” often occurs with poorly fitting lids. Air can enter the joints, causing fermentation and the formation of harmful bacteria in the workpiece. Blistering of the lids can occur either immediately or several days after seaming.
To ensure that pickled honey mushrooms in jars do not swell and are preserved for a long time, you should follow all the instructions specified in the cooking recipe. Heat treatment, preparation of mushrooms and marinade, sterilization of jars and lids, as well as careful tightening with a key will help to avoid unpleasant consequences.
In addition to the “bombing”, honey mushrooms can become moldy several months after spinning. It is impossible to notice such a reaction! Usually, cooks notice a spoiled product only after opening the canned food.
This problem is closely related to the first one, and can arise as a result of basic errors. You cannot eat moldy salted honey mushrooms! If such a problem does occur, the mushrooms should be thrown away.
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What to do if milk mushrooms are over-salted
There are several ways to get rid of excess salt. To improve the taste you need to follow some simple steps:
- Pour the marinade into a saucepan, put the container on the fire and let it boil.
- Then take a small piece of sterile gauze or clean cloth, add 1 tablespoon of wheat flour and wrap thoroughly. Dip the bag into the boiling mushroom marinade and leave there for ten minutes.
- After this, pour the liquid into the main components and let them stand for a day. As a rule, flour absorbs everything unnecessary, the taste improves noticeably, so there is no trace of the problem.
There is another option that will help get rid of excess salt:
- You need to rinse each specimen well under running water, add fresh water and boil for 10 minutes.
- Then drain the water, add new water, put it back on the stove and repeat the process. As a result, the taste is normalized.
Boil for 10 minutes, and then again, but in fresh water.
Many housewives use a different method; for this you need to prepare:
- garlic – 3-5 cloves;
- black pepper – 5-6 peas;
- vinegar – 1 teaspoon;
- granulated sugar – 1 tablespoon;
- clean water – 2 liters.
- First you need to take the main components out of the jar, rinse them under high water pressure, and put them in a pan.
- After this, prepare a new brine from the prepared ingredients and pour it into a container.
- Then you need to leave everything for 2 hours. After the time has passed, you can enjoy the snack; no trace of the former problem remains.
Hot pickling of mushrooms
Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into pieces. The prepared mushrooms are washed with cold water, and the mushrooms are soaked for
Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully skim off the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, boletus and boletus, valui mushrooms and russula
The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready to eat in
For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
The collected mushrooms are thoroughly cleaned of soil, washed under running water and the stems are cut off. According to generally accepted opinion, you should not salt the legs. After this, the mushrooms are placed in a wide, shallow pan, with the top of the cap facing down, and filled with cold water. Milk mushrooms stay in the water for at least two days. The water in the pan should be changed twice a day. It rids mushrooms of bitterness and caustic juice.
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After the bitterness has gone, you can proceed directly to salting. It is recommended to salt milk mushrooms in glass jars.
To determine the required amount of salt, mushrooms need to be weighed. 1 kg of milk mushrooms requires 40 g of salt.
Salt is poured onto the bottom of the jar, cherry leaves, currant leaves, horseradish, garlic cloves and dill stems are placed on top. Next, mushrooms are placed with their caps down, horseradish roots, black peppercorns and the required amount of salt are added to them. Then the layers are repeated in the same order: mushrooms, salt, seasonings. The topmost layer of mushrooms is covered with a horseradish leaf and a clean cloth. A pressure is placed on the fabric. Jars should be stored in a cool place: basement or refrigerator.
Finding pressure for a narrow three-liter jar can be difficult, so many housewives salt milk mushrooms in a barrel or pan and only then transfer them to jars. The optimal container in this case is an oak barrel.
In a month the milk mushrooms will be ready. It must be remembered that after salting, the volume of finished mushrooms will be significantly less.
Hot salted milk mushrooms
For this method, the milk mushrooms must first be boiled or blanched by placing them in boiling water. Boil the mushrooms for 15-20 minutes, let the water drain, then you can immediately salt them.
Despite the speed of the method, boiled mushrooms after pickling have a less pronounced taste and are inferior in aroma to cold-pickled mushrooms.
You can also pickle other mushrooms, for example, saffron milk caps, red mushrooms, and russula.
Before salting, milk mushrooms are soaked (mushrooms and russula do not need to be soaked) in salted, acidified water (10 g of salt and 2 g of citric acid per 1 liter of water) for 2 days, and milk mushrooms - for 24 hours. During the soaking process, the water is changed at least twice a day.
Instead of soaking milk mushrooms, you can blanch them in boiling salted water.
(10 g of salt, 1 liter of water) 5-6 minutes, and wavelets - 15-20 minutes. After blanching, the mushrooms are cooled in running water, allowed to drain, and the mushrooms are placed in barrels or glass jars.
Now you need to think about how to preserve salted mushrooms longer
.
...Salted mushrooms must be stored in a cool, well-ventilated area, maintaining the temperature within 5-6 degrees. At a temperature of 0 degrees, they will freeze, begin to crumble, become tasteless, and at a temperature exceeding the optimum, they will sour and spoil.
...Mushrooms should always be in brine. If it has decreased, then you can add cold boiled water to the container.
...The fabric or wooden circle should be washed from time to time in warm salted water.
...Mold that appears on the walls of the dishes should be removed with a clean cloth soaked in hot water.
If after cooking the mushrooms are over-salted, do not despair. You can soak them in milk. To do this, before eating, place the mushrooms in cow's milk for 2-3 hours, and then rinse them with boiled water.
Before serving, salted milk mushrooms (or other mushrooms) can be washed under running water. For piquancy, squeeze out 1-2 cloves of garlic, add onions cut into thin rings or half rings. And, for an amateur, sprinkle with a weak solution of vinegar.
Canned
marinated and fried mushrooms in hermetically sealed jars. For this purpose, glass jars with a capacity of 0.5 liters and liters are recommended.
Sometimes during the cooking process it turns out that the milk mushrooms are over-salted. This problem can be easily solved in several simple ways.
Is it possible to over-salt milk mushrooms?
In fact, problems like this happen quite often. This is due to the fact that coarse grinding is used for preservation. It is quite difficult to guess how a food component will behave during storage.
When preparing the marinade, the salt does not completely dissolve, so it tastes normal. And during the salting process, the taste characteristics change, and not always for the better.
Sometimes during the cooking process it turns out that the milk mushrooms are over-salted. This problem can be easily solved in several simple ways.
The mushrooms were over-salted. What to do if the mushrooms are over-salted?
Useful tips
There are a few simple recommendations that will help improve the taste of the product. They are as follows:
- mushrooms can be boiled for 20 minutes. Usually this is enough to eliminate everything unnecessary;
- Rice or pearl barley will correct the current situation. Place the contents of the jar in a saucepan along with the marinade. The grain is placed in a clean fabric bag, sent to the rest of the ingredients and boiled. Product components tend to absorb salt;
- housewives prefer to use them in preparing a separate dish: salad, mushroom soup, fried potatoes. But then there is no need to add salt to the food or do it in a minimal amount.
Advice! You can combine old salting with fresh salting, which was prepared in a weak salt solution. As a result, the overall preparation will acquire an ideal taste.
And in order to avoid the problem of over-salting in the future, you need to learn how to marinate correctly. There are a lot of cooking recipes, there are cold and hot methods. You can use anyone.
What to do if the pickled milk mushrooms are too salty?
Pickled or pickled milk mushrooms that are too salty can be soaked in cold water for 2-3 hours before eating. In this case, the water should be changed every 30 minutes. Then place the mushrooms on a wire rack or sieve and leave to drain thoroughly.
Next, you can make a cold appetizer from the soaked mushrooms by cutting them into pieces and seasoning them with vegetable oil, onions or green onions. You can add chopped dill and parsley, mix and safely serve. You can be sure that guests will not notice anything.
Sometimes some housewives feel like they have over-salted marinade in their mushrooms. What to do if you over-salt the milk mushrooms in the marinade?
- You need to take a small piece of cloth and pour 1 tbsp into it. flour and tie tightly with strong thread.
- Place in boiling marinade and leave for 10 minutes. The flour will be able to absorb excess salt, then the marinade will acquire an excellent taste, and your mushrooms will be saved!
Some housewives prepare a vinaigrette from salted mushrooms, adding boiled and chopped vegetables. It turns out to be quite a tasty and spicy dish with salted mushrooms.
Advice! You can combine old salting with fresh salting, which was prepared in a weak salt solution. As a result, the overall preparation will acquire an ideal taste.
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What to cook from frozen mushrooms (honey mushrooms)?
I always just froze the mushrooms or cooked them right away. This year I dared to be savory and even pickled one jar. But along the way, I went too far with the salt in the first place. Can this be fixed somehow? what to do with such mushrooms? rinse with boiling water, soak, or put into soup or frying. I have no idea. It looks like I poured vinegar into the only jar with pickled ones) there will be sourness.
How to save canned mushrooms? When should you not do this?
Let's be clear right away that mushrooms are a high-risk canned product, so repeated sterilization and re-sealing is possible only when we are talking about freshly prepared canned food - no more than a day (ideally a few hours).
Then you can:
- drain contents;
- digest the mushrooms;
- sterilize jars;
- pour the mushrooms with new brine into the container and sterilize the contents for about half an hour;
- roll up again.
Redoing seaming from an earlier period is dangerous to health. Even if the appearance and smell of the mushrooms seem as beautiful and appetizing as before, it is still better to throw them in the trash.
Yes, it’s a pity, but the price of greed in this aspect can cost lives, because the bacterium of botulism, a deadly disease, could have settled in the jar. It affects the central nervous system and quickly leads to death.
It is impossible to identify such a dangerous “neighbor” by eye – at home. Although the Internet is replete with pseudo-checks for pressing the lid, remember - this is not an indicator. The causative agent of botulism can only be determined by laboratory methods!
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Botulism bacteria in jars are the consequences of insufficiently good processing of mushrooms and a minimum sterilization period. In nature, it lives in the ground, so it can settle on vegetables, fruits, and mushrooms.
To protect yourself you need to:
- prepare the product efficiently, removing all foreign matter, including soil and sand;
- It is enough to boil the product - the death temperature of the botulism pathogen is 120°C, and at 100°C it is viable for some time, so it is important to boil.
Remember that neither vinegar nor salt are harmful to botulism.
What to do with over-salted saffron milk caps: how to soak mushrooms correctly
The hot version of pickling involves preliminary boiling of the fruiting bodies in boiling water for 15-20 minutes. Since saffron milk caps are considered mushrooms of the first category, many cooks use blanching for 3-5 minutes before pickling.
There are many recipes for hot salting, and the amount of salt in them varies. Therefore, sometimes oversalting occurs in this option. What to do if the saffron milk caps turned out to be over-salted and lost their taste?
There is a simple trick that helps save over-salted snacks prepared for the winter. The following step-by-step description will show you exactly what to do with over-salted saffron milk caps.
- Drain the brine from the mushrooms, place in a colander and rinse in plenty of water, lowering and raising the container with mushrooms several times.
Should you soak over-salted saffron milk caps and how to do it correctly?
- Place the saffron milk caps in a pan of cold water and leave for 30 minutes, stirring with your hands from time to time so that salt crystals come out of the plates.
- Wash again in clean water and then boil for 10 minutes.
- Place in an enamel or glass container, sprinkle with salt and press down each layer with your hands.
- Fill with cold boiled water to the very top and close with tight nylon lids.
Dried mushrooms are covered in mold. Microwave drying
Not quite a conventional drying method, but no less effective. To dry this way, cut the mushrooms to a thickness of approx. 5 mm, place on a wire rack or plate and place in the microwave. Set the machine to approx. 150 W for 20 minutes.
After the time is up, open the microwave door and steam will come out. Leave to ventilate for 10 minutes, and then repeat the procedure 3 times. After such manipulations, the mushrooms will either dry completely or be ready for further drying, at least you will have a couple of days less time to dry them in the oven. The downside is that in this way you can dry a small amount of mushrooms, but you will spend a lot of time.
Dried mushrooms should be stored in tightly closed glass jars or in moisture-proof bags in a dry, dark and cool place. Under these conditions, mushrooms can be preserved for years. If mushrooms become damp and moldy during storage, they need to be sorted and dried, and spoiled ones should be removed.
What to do if saffron milk caps are too salty: how to soak mushrooms
Perhaps you didn’t try the appetizer before serving pickled mushrooms, but when you opened the jar when guests arrived, you noticed it was too salty. What to do if saffron milk mushrooms are over-salted, what measures to take?
- Drain the marinade and rinse the mushrooms in several waters.
- Pour in cold water and leave for 15-20 minutes.
- Taste the mushrooms, and if excess salt has come out, carry out a new marinating process. If the mushrooms remain a little over-salted, prepare a new dish from them, for example, soup.
How to properly soak over-salted saffron milk caps so that their appearance does not deteriorate?
- Drain all the marinade, pour cold water over the mushrooms for 1-1.5 hours, changing it every 20 minutes.
- Then rinse the fruiting bodies well under running cold water and begin the pickling process.
