Cleaning champignons: how to do it correctly
Relatively recently the mushrooms were considereddelicacy, and the dishes from them were prepared only for the festive table. But ease in growing and care has led to the fact that recently they have become the most popular. Agree, not everyone is so well versed in forest mushrooms to collect them alone or even buy on the market. But also to refuse such tasty dishes it is not necessary.
Fresh mushrooms are available in the market and in storesall year round and at a very affordable price, so the housewives are only at hand. To please home delicious dishes now it is possible not only in the autumn, but also at any other time.
Choose the right mushrooms
To make a delicious dinner with mushrooms, you needit is necessary to choose them correctly. The correct size and freshness is reflected only in taste, but also on how the hostess will clean and cook them.
Small ones are used for marinating. They can not be cleaned.
Champignons with large hats are ideal for stuffing and baking with cheese.
Medium, large, slightly damaged andstale can be used in soups or for cooking stew, as well as fry in sour cream. In general, you can cook any dish where they will perform a secondary role.
How to clean champignons and whether it is necessary at all
Until now, housewives and famous cooksThey argue whether it is necessary to clean the mushrooms from the peel before cooking. There can be no unequivocal answer in principle. Everything depends on the size, condition and their further role in the preparation of the dish.
In any case, you have to cut the bottom of the leg. The fact is that when they are collected, they are not cut off, but simply pulled out and the soil and fertilizer remain on the foot.
Peel from the cap is usually removed only at largeand medium mushrooms, although it is quite edible. On a young and small champignon, this simply will not work. So it will be enough to rinse them under running cold water and rub the hats and legs with a hand or a sponge.
From those who are older, especially if they are alreadylay for a while in the refrigerator, the skin is removed from the edge to the center of the cap. Culinary experts strongly recommend this, since the old skin can spoil the rich taste.
Be sure to inspect the mushrooms for various damages and cut the crushed or rotten places.
Mushrooms must be cleaned immediately beforecooking and not soak in water. Then they get liquid and lose their taste. If you do not immediately start the heat treatment, you can polish them for frying and store them no longer than a day in a glass or plastic container on the top shelf of the refrigerator.
If you see that the mushrooms are very dirty, and washthey even do not work under the stream of water, try this method. In a deep bowl with cool water, dissolve the flour and keep them in this solution for several minutes. Flour will remove the smallest grains of sand from under the cap or other hard-to-reach places.
For frying or quenching mushrooms mushrooms are best cut into thin plates, as shown in the photo. So they let the juice in, and the taste will be more saturated.
If the theoretical description of the purification technologyyou are not completely clear, and you want to get rid of all the extra elements (peel, plaque or skirt), watch a video on how to properly clean mushrooms on the Internet. It clearly shows how best to keep the knife, and how sharp it should be. In addition, many world-renowned chefs have come up with their own technologies for cutting champignons for cooking different dishes. Having become acquainted with such materials, you will be sure that your family will be satisfied with new mushroom dishes with rich taste and aroma.
