Correct champignon processing before cooking

Champignons are very popular in modern cooking. They prepare a lot of dishes: fry, marinate, baked, add as ingredient to various snacks. Today, residents of large cities do not need to go for mushrooms to the forest, since plantations are organized in the suburbs, supplying out the fresh product. It is an opinion that the champignons purchased in the store can not be cleaned, since they are grown in environmentally friendly conditions. Such an opinion is erroneous: wherever the mushrooms have grown, they must be processed before preparation, since they are grown on a special substrate rich in microorganisms that may well be the cause of poisoning.

How to wash champignons and is it necessary to soak them in the water?

In the case of harvest assembled in the forest, and soaking, and washing is mandatory. Forest dirt should be mocking to be easier to consider it. Also, after soaking, there will be more obvious damage or the poor quality of copies, which will be better to get rid of. However, it must be remembered that any mushrooms strongly absorb moisture, resulting in taste qualities. Therefore, soak follows no more than 15 minutes. After that, each instance should be carefully laundered and dry well with a paper towel to completely remove the excess moisture.

If champignons are purchased in the store, then you can do without soaking. Essentially each copy is neatly washed under running water with a special brush (if there is no special, you can use the dental) and be sure to dry. Now you can go to cleaning.

Is it necessary to brush fresh champignons from the store under the hat and the Hats themselves?

To clean the forest mushrooms should always be approached more thoroughly: get rid of worms, cut any dimming or doubts that cause doubts, remove the skin from the hat, the tip of the leg, and also scatter the leg itself. The plates under the hat are clean only if the tissues are too dark and cause doubts. At the young fresh champignon, the lower part of the hat is usually "sealed" and does not need to be removed. By the way, it is the presence of these plates that enhances the mushroom fragrance.

Fresh store champignons should also be cleaned. How to do it? First of all, it is necessary to remove part of the leg (approximately 3-4 mm). Then remove the skin from the hat, which is very simple, slightly sue the leg and remove the "ring" (harm from it from it, but its presence will refine the appearance of the dish in the future). The plates under the hat are not necessary. Delete follows the dimming. However, if the product is fresh, then there will simply not be. Here you already need to be attentive when choosing a product in the store.

Purified champignons are not stored, since they are very quickly darkened and losing taste. Wash and clean them immediately before preparation.

Preparation of champignons before harvesting

Depending on the selected method of workpiece, options for additional processing may differ. In some cases, mushrooms should be cut into pieces, in others - to handle entirely.

Fry

Champignons are almost never served as a separate dish. On the basis of mushroom roasted, soups are prepared, cheered, podlivals for boiled potatoes or porridge. Such a roaster (properly cooked) gives a simple dish from the everyday menu a special taste. However, to achieve it, the following rules should be followed:

• During the washing, to reduce the time of water exposure to a minimum (this will allow to preserve the taste and density);
• For frying, the product is cut into small pieces (it is necessary that the exposure to high temperature during the roasting occupied less time).

It is not recommended to fry the hats and legs entirely. It will take a lot of time, and as a result, the finished product will be tasteless. The exception can be very small copies that are fed entirely on a special recipe.

Cooking

This reception is an excellent way of additional disinfection. If you live in an ecologically unfavorable area (and mushrooms, as you know, strongly absorb not only water and substances from the soil, but also from the air), then the 5-minute bareguard guarantees the removal of harmful compounds, as well as unwanted microflora. If you manage the mushrooms, you can pay less attention to the cleaner of dark spots: everything is undesirable that they can be kept. However, the remaining pre-cleaning stages still need to be carried out with special care.

Baking

For baking, large hats are usually used. They can be prepared as an independent dish, but much more tastier if you fill in a hat with some stuffing. Additional processing methods in this case include the removal of the inner plates and the upper skin. To simplify the process of removing plates, soak the hats in cool water for 5 minutes. If you add a spoonful of corn flour into the liquid, then it, speaking as an abrasive material, will help it easier to remove skin.

Freeze

In this case, special attention should be paid to the removal of any darkening. The fact is that when freezing mushrooms are darker, and the presence of stains will make the process more active. As a Lifehak, experienced hostesses recommend a semi-finished product cut into small pieces, treat lemon juice and send to freezing, pre-packaging on packages. This method allows you to maintain a white aesthetic look of the product.

Drying

In this recipe, the main condition is the lack of a preliminary washing. What is wetting the workpiece, the longer it will dry that in this case it is not necessary at all, because the taste and the quality of the pulp will suffer. If forest mushrooms, then to get rid of natural dirt, they can mostly quickly rinse with cool water and immediately wipe on paper towels immediately. Make it better a few hours before the start of the drying. By the way, you only follow fresh, young and perfectly clean specimens. Do you need to clean champignons before drying, purchased in the store? Clean - necessarily, however, you can refuse completely.

Fresh mushrooms

Recently, under the influence of the teachings and the benefits of raw materials, more and more lovers eat the raw gifts of nature, including mushrooms. It is unlikely that this idea is so good because the pathogenic microflora, as well as a giant number of poisoning substances present in all natural environments, can hardly add benefits with raw products. But to the poisoning can well. The output may be:

• Complete the mushroom as short heat treatment: clear well and put in the oven for 30-60 seconds;
• An alternative is a 5-minute booning in salted water.

Such treatment practically does not affect the safety of beneficial substances, but it is enough to destroy the dangerous microflora.

Main rules

1. Cleaning always starts with sorting. Delete follows all the diesel velocity, doubtful copies, especially if we are talking about a forest collection.
2. Champignons do not like water: they strongly absorb it, leaving taste quality. However, at all without washing can not do. Just do it you need to quickly and immediately dry by every mushroom with a towel.
3. Regardless of whether the mushroom rose into the forest or on the plantation, the leg must be cut. The longer the shelf life, the higher the slice should be.
4. All dark spots are necessarily deleted. This is especially important when freezing.
5. To make it easier to remove the skin from the Hat, it is recommended to soak the product in warm water for 20 minutes.

Methods for cleaning champignons of different ages

Young mushrooms are cleaning easily. Their skin is soft and gentle, you can not delete it. For pre-processing, it is enough to cut the leg literally per millimeter, and mushrooms simply rinse under running water.

Old copies require longer and thorough treatment. They differ in large sizes, their skin is very dense and thick. In the cooking process, it usually does not soften and can spoil the dish. Therefore, it is necessarily removed. Also on old mushrooms there may be more darkening. Such champignons can be worn and soak. After staying in warm water, the skin will move much easier. The leg is cut by about 0.5 cm. The scratched "skirt" and the dense plates under the hat are recommended to clean. Although if they are not damaged, then you can leave.

Conclusions:

1. So, is it necessary to clean champignons bought in the store, and if so, how to do it? It is necessary to clean, but methods can be varied depending on further processing.
2. The smaller the champignons will be carried out under the influence of water, the better will retain taste.
3. Peeled mushrooms quickly deteriorate, so they are not stored, but immediately allowed to prepare.