Obabka mushrooms: how much to cook, how to clean before cooking

The technology by which it is correct to cook obabki is of interest to many lovers of “silent hunting”. This is due to the fact that such mushrooms are considered elite, dishes of amazing taste are obtained from them. But in order for the result to be of high quality, it is necessary to know the basic rules for preparing forest gifts. The method of cooking and pre-treatment affects the taste as well as the nutritional value of the final product.

How to clean obabka mushrooms before cooking

Any mushrooms are considered a perishable product. It is not recommended to keep them fresh for a long time. Therefore, the fruiting bodies collected in the forest are processed – cleaned. The degree of pollution is determined by the place of growth. If this is a forest, then leaves, moss, grass remain on the hat. In the open space, the trees are covered with dust, earth, and leaves.

Before cleaning, you will need to carefully examine all the fruit bodies and sort them. Distribution criteria will be size, quality. For different harvesting methods, certain mushrooms are needed. Also, young fruiting bodies do not require much time for cleaning. Old dabs are soaked in salt water (1 liter of water + 2 tablespoons of salt) or thrown away.

Cleaning tools include a brush, cloth and knife. First, needles, foliage, debris are removed, then the base of the leg is cut off. The hat is cleaned from the top layer and washed.

Then parts of the mushroom (leg, cap) are cut lengthwise to check for insects or worms.

The entire cleaning process must be carried out carefully. Babs are delicate mushrooms. If they are damaged, they quickly deteriorate.

Garbage from dry mushrooms is scraped off with a knife or rubbed with a cloth, while removing damaged parts.

Do you need to boil butterflies

After high-quality cleaning, the fruiting bodies are boiled. This action allows the mushrooms to rid themselves of toxins absorbed from the soil. It should be taken into account that the concentration of harmful substances is directly proportional to the size of the butterflies. The larger the specimens, the more waste products of the fungus and toxins from the surrounding air. Fruit bodies are boiled, observing the time parameters. Cooking the product slightly reduces its aroma and taste, but increases its usefulness. Properly boiled obabki are absolutely harmless to the human body and are suitable for cooking any dishes.

How and how much to cook dabka

The choice of the option for further cooking mushrooms will help determine the method and time of cooking. The most popular are:

• freezing;
• salting;
• pickling;
• frying;
• drying.

Each case has its own nuances of heat treatment:

1. Freezing. To prepare a semi-finished product, the fruiting bodies are cleaned, washed and cut into small slices. Place in a saucepan, cover with cold water. After boiling, cook for 40 minutes over low heat. It is necessary to periodically remove the foam. When the mushrooms are ready, the water is drained, and the pasta is slightly dried. Arranged in containers, placed in the freezer.

   

2. Pickling. Before salting, the obabki are boiled twice. Peeled mushrooms are cut into pieces, boil water, put fruiting bodies. Boil for 30 minutes, then drain the broth. Again prepare the brine and boil for 10 minutes.

   

3. Frying. Preparation can be done in two ways. The first is cleaning, filling with cold water and boiling for 1 hour. The second involves double boiling. First 5 minutes, then 20 minutes. The foam is removed in both cases.

   

4. Drying. They don’t cook butter in front of her. But already dried mushrooms are first soaked for 2 hours, then put in salted boiling water and continue to cook for 2 hours.

   

Experienced chefs have a whole list of nuances, the execution of which guarantees a high-quality result when cooking obabkas. Recommended:

• mix a little vinegar with water when washing the mushrooms;
• take water twice the volume of mushrooms;
• cook boletus together with boletus to get a rich taste;
• maintain a low fire throughout the entire process;
• add spices after boiling.

The optimal cooking time is 40 minutes. This period can be divided into 2 stages. Additional boiling will slightly reduce the aroma and taste of dishes, but it will better remove toxins. A sign of readiness is the lowering of the fruiting bodies to the bottom of the container. Some chefs advise adding an onion to detect poisonous mushrooms. If the dough is boiled in a slow cooker, you need to set the “baking” mode for 30 minutes.

Mushrooms intended for drying are not recommended to be soaked. For other types of workpieces, they are pre-soaked for an hour.

Conclusion

Cooking obabki correctly means getting an excellent semi-finished product for cooking. Additional boiling slightly reduces the taste of mushrooms, but it eliminates toxins and harmful components. If you use common sense, then boiling will be the right decision.