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The end of spring or the beginning of summer is the time for collecting the oil of the first wave. Mushrooms grow near the pines. Their hats are covered with a slippery shell on top, to which fragments of dry grass, needles, and small insects stick. Before using these gifts of the forest, it is necessary to clean the surface of litter. It is recommended to soak boletus under certain conditions, which depend on the direction of processing.
Do I need to soak the oils
Some mushroom pickers recommend soaking butterflies after harvesting, but this is only necessary for mushrooms that secrete bitter milky juice. These types include milk mushrooms, their preparation without pre-treatment is impossible. Oils do not have this property, they are not bitter in taste, so they do not need to be soaked. Prolonged exposure to a wet environment will only harm both the appearance and the quality of the original product.
If the purpose of processing is drying, the fruit body cannot be soaked and washed. Rubbish is carefully removed, the film is also left on the hat. In the process of thermal processing, moisture partially leaves the fruiting body, while frying, the liquid evaporates completely. Soaking only prolongs the cooking time. Butterflies have a tubular structure system, with a long stay in the water, they quickly absorb moisture. Young specimens will retain their shape, while older specimens will become brittle and lose their elasticity.
It is not necessary to soak the oil before removing the protective film. The longer the cap is in the water, the more difficult the film is to separate. In this case, it will be enough to simply rinse the fruiting body under running water.
Is it possible to soak butternut squash overnight
You can lower the mushrooms into the water only after removing the protective shell. You can’t soak butternut squash overnight. If you leave the harvested crop overnight in water for better cleaning, you will get the opposite effect of what you want. The hat will be saturated with water and become brittle, slippery, it will be difficult to hold it in your hands.
Before freezing, mushrooms are simply cleaned and washed according to the laying technology. There is no need to soak overnight, the fruiting body will increase in volume and take up more space in the freezer. After processing, the yield of the finished product will be significantly less if dry raw materials were added. Leaving the oil in the water all night is not recommended. At best, they will lose part of the chemical composition and presentation, at worst, they will become unusable.
In this state, they can retain their mass and appearance throughout the day.
How much to soak butter
If the surface is dry, litter particles or insects are poorly separated from it, and the goal is to leave a protective film on the cap, then you can soak the oil in water for several minutes.
If the mushrooms were collected in an ecologically clean area, experienced mushroom pickers do not recommend removing the film. It contains a high concentration of amino acids and trace elements that are beneficial to humans. Oiler is the only mushroom that contains an enzyme that is involved in the production of bifidobacteria. In this case, it is better to simply rinse the surface and remove the rubbish.
Before cleaning
To better remove adhering small particles from the surface, you can soak the oil before cleaning for 5 minutes, but no more. Prolonged exposure to water complicates cleaning:
- the surface will become more slippery;
- the protective layer will not separate from the hat;
- elasticity will be preserved only in the fruit leg.
Such mushrooms are not processed. Ideally, clean the oiler dry with a toothbrush. Then they are lowered into the water for several minutes so that the sand and the remnants of dirt settle.
Before cooking
In the process of preparing the soup, butter is put last. So that the fruiting body does not lose most of the useful chemical composition, boil for no more than 10 minutes. After cleaning, small specimens are left whole, large ones are cut into pieces. In this case, you need to soak the oil before cooking. Even if they are well washed, small insects may remain in them, which, when soaked, will leave the fruiting body and remain in the water.
If the oil is not immediately put in boiling water, then it is recommended to soak them for a short time. Sections oxidize and darken when exposed to oxygen. Butterheads do not look very aesthetically pleasing. To get rid of sand, mushrooms are briefly soaked before cooking. Parts of the fruiting body will have time to absorb moisture, but not critically, during heat treatment, the mushroom will give it to the broth, the taste and shape will not change.
Before salting
Soaking oil before salting is not recommended. Classical cooking methods do not even provide for intensive washing. In most recipes, the film is not removed from the hat. Mushrooms are cleaned in a dry way. If they are too clogged, they are washed and dried thoroughly.
Salt in large containers without heat treatment, sprinkle layers with salt, place the mass under oppression. Oilers let the juice in, it reaches the desired condition. If soaked beforehand, the procedure will add liquid to the fruiting body, which is highly undesirable in recipes.
Before pickling
Pickling of the product involves heat treatment, the addition of preservatives, flavors, sugar and salt, spices. According to the recipe, the butternuts must be soaked before marinating. The marinade in which the mushrooms were boiled will become the basis of the homemade preparation, so it must be clean. After preparation, the fruiting body is lowered into water for a while to prevent sand and litter from entering the liquid. If you leave the cut parts without water, they will darken, and such a workpiece will look worse.
How to properly soak butternut squash
We cook butternuts correctly – if you need to soak, then the solution is prepared based on the situation:
- To eliminate sand and litter, ordinary water is taken.
- If you suspect that there are insects or slugs in the fruiting body, place the product in salted water, 2 tbsp is enough. l for 2 l, lowered for 5 minutes, then washed.
- So that the chopped particles do not darken, they are dipped in water with the addition of vinegar or citric acid, salt is not used in this solution. Vinegar is added to taste. Even with a slight concentration of acid, the fruiting body will not darken.
Then the workpiece is taken out, washed and dried. The next processing is carried out according to the selected recipe.
Conclusion
You can soak the butternuts for a short time before cooking or pickling. In salting and drying recipes, it is not necessary to soak raw materials. Before cleaning, it is also impossible to leave the harvested crop in water for a long time – this will complicate further processing. The product cannot be soaked overnight, because it will become unusable.
