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Often, during the preparation of dishes from butter, an unpleasant situation may arise due to the fact that the butter has turned pink during cooking. Experienced mushroom pickers are not at all afraid of this, but beginners may be wary and even refuse to use their favorite mushroom delicacy. Next, we will consider what causes this phenomenon, whether it is dangerous, and how it can be dealt with.
Why do butternuts turn pink when cooked
There are few reasons why fruiting bodies change their color, if the butter dish turned pink during cooking, most likely, the species composition of the contents of the pot, pot or cauldron included not only representatives of this species.
Other mushrooms are the first reason why butterflies turn red or pink when cooked
Oilers are unique representatives of the mushroom kingdom – this is perhaps the only genus that does not have poisonous false twins. That is, there are many varieties whose fruiting bodies are similar to them, and these closely related species are very easy to confuse.
Substances that make up such twins are able to change the color of the fruiting bodies during heat treatment. And since the chemical composition of these species, like all representatives of the Boletov family, is the same, and they are all boiled in the same container, then, of course, everything is colored, regardless of species.
Is it worth worrying if the butternuts turn pink during cooking
There is no reason to panic if the oil turned pink after cooking, and besides, the taste of the dish will not even change. Almost all of their counterparts are edible and have a physiology similar to them, and, consequently, taste characteristics.
Of course, many will not like the color of pink or purple fruiting bodies in a dish, but this is not so critical, in addition, you can always use some kind of sauce or gravy to change the color scheme of the dish.
How to cook boletus so that they do not turn pink and blush
In order for the fruiting bodies not to change color during heat treatment, you should carefully consider the preliminary preparation of the harvested crop for cooking. It is necessary to carefully examine fruiting bodies before heat treatment and identify undesirable species among them:
- reshetnikov, from which butternuts turn pink when cooked;
- flywheels, leading to the fact that the oil turned red during cooking;
- kozlyakov, that make the neighbors in the pan purple.
Distinguishing these species from each other is relatively difficult, but possible. Kozlyaks, unlike many Boletovs, do not have a skirt. The reshetnik has a cap of smaller diameter with a pronounced tubercle in the middle. Mokhovik has a thicker hat.
If all checks have been passed, but you want an additional guarantee that the color of the dish will not change, it is recommended to add 0,2 g of citric acid per 1 liter or 15 ml of 6% vinegar to the same volume of water when cooking.
Conclusion
If the oil turned pink during cooking, there is no reason for concern. A similar phenomenon is caused by the appearance of other mushrooms in the total mass of the dish being prepared. Since all the twins of the species in question are edible, such food does not pose any danger. All possible mushrooms (similar to Oilers) that cause such color changes belong to the Boletov family and have similar taste characteristics. Some inconvenience will be delivered by the unusual color of the dish, but it can be corrected by adding additional seasonings to it.
