How to salt milk mushrooms - the best recipes for mushroom blanks. The hardest dish

Today I will tell you about how to properly salt a variety of dishes and what to do if, as a result of cooking, this very dish turned out to be oversalted.

The fact is that everyone has their own “salt preferences”. It often happens that these preferences are formed from the wrong use of salt. And the taste is ruined. It needs to be returned.

I'll start with the fact that all the proposed cooking recipes contain either an average indicator of the amount of salt or, in general, a desire to add salt to taste.
And how to salt, according to this very taste, and what to do if the taste failed (and this happens).

Prepare the dish and do everything absolutely right. The dish is almost ready, but there is still no finished bouquet. Something is missing. And this “something” is often salt.
Especially if you undertook to cook fish, mushrooms, an egg dish and vegetables.

Correctly salting an already prepared dish, especially if it consists of a wide variety of products of both animal and vegetable origin, is not at all easy. Intuition, innate impeccable sense of taste, cooking experience and knowledge of the properties of prepared products cannot be discounted.

Let's start with meat. If you cook fresh meat of young animals, feathered and red game, then salt must be used very carefully. The thing is that the above meats themselves can contain quite a lot of different salts. And it may happen that when cooking you do not need salt at all or you need it in the most minimal quantities. Especially if you cook this meat on an open fire.

Meat, especially domestic animals, is very sensitive to salt. It is very easy to spoil it with oversalting, and not undersalting. And you need to remember this when preparing meat dishes. Very often, spices are enough to achieve the required level of salinity and the required taste. Even minimal salting changes not only the taste, but also, first of all, the consistency of the meat, its rigidity. And this is especially noticeable if the meat is lean.

Oversalting of fatty meat is not so noticeable, as fat softens the first sensation from meat dish and partially masks excess salt. It was the preparation of fatty meat that gave rise to the legend that meat requires a lot of salt.

Properly cooked meat does not seem bland. And at the same time, there should not be a taste of even light salting. The meat should remain sweet, juicy with a pronounced meat taste and smell. Excess salt kills, first of all, the smell and taste.

But the fish, both boiled and fried (and even more so smoked) should have a pronounced salty taste, but without a pronounced unpleasant salinity.

Vegetables salt quite "coolly": stronger than meat, but weaker than fish. And mushrooms are saltier than vegetables. However, for both mushrooms and vegetables, the slightest excess of salt is felt as an unpleasant harsh taste that dominates the desired taste of the dish itself. It's very hard to fix the overshoot. Sometimes it's impossible.

Salted meat or fish can potentially be eaten. But salted vegetables or mushrooms require additional processing or disposal (garbage bin).

How to eliminate salting meat

Correcting the salting of meat is quite simple. This is done by adding unleavened flour or oil sauce to the dish, which will very quickly pull the salt onto itself. Fried meat can be "fixed" with sour cream. Sour cream will very quickly turn into a salty gravy with excess meat juice. In no case should you heat sour cream on fire and in the same bowl in which the meat was cooked. Hot meat should be transferred to a clean bowl with cold sour cream and kept until the meat has cooled. Only after the meat has cooled down, a bowl (preferably porcelain) can be heated in a water bath.

How to eliminate salted fish

But the fish "fix" is very difficult. It's all about the more delicate texture of fish "meat". Salt penetrates to a greater depth than when cooking meat.
Salted fish will require fresh flour sauce, unsalted mashed potatoes, sour cream mixed with plenty of herbs(onion, parsley, dill) stew (very lightly) along with salted fish. I must say that it will not be possible to completely fix the dish. Especially if the overshoot turned out to be significant.

How to eliminate oversalting of vegetables

If fixing salted fish is not easy, then with vegetables it is still more difficult. The whole dish needs to be redone.

If you have salted potatoes, carrots and other root vegetables, then the only way out is mashed potatoes. Salted vegetables should be mashed and the same amount of puree prepared from unleavened vegetables should be added.

If the oversalting is light enough, then excess salt can be masked by adding flour, sour cream, fats, egg whites (whipped) to the salted puree. But, alas, one cannot do without puréing a salted product.

This rule is. Salted vegetables are always a change in the shape and character of the dish itself. Or cook from the beginning.

How to eliminate oversalting of mushrooms

If you have salted mushrooms, then the problem can be eliminated by adding flour, sour cream, onions, mashed potatoes or rice. Can be added to the dish fresh mushrooms. This, in general, will solve the problem, but the dish will turn out to be “variegated”. You can try and mix the mushrooms very evenly, but it will not be possible to completely eliminate the oversalting. Unleavened mushrooms do not draw salt from those that are oversalted. Retraction requires starchy enveloping substances. Or a liquid fresh acid medium that can dissolve salt after it has been fed into another food. Perfect Product- sour cream. And if there is no sour cream, then plain water, slightly acidified with lemon juice, will do.

The hardest dish

What do novice cooks most often oversalt? First meal. Hot liquid with islands of fat very much masks the true taste of the dish. And if the samples follow one after another without a break, the first dish will be oversalted for sure. The fact is that from frequent samples of hot, the salt sensation becomes dull very quickly.

A novice cook needs a wooden unpainted spoon. In a metal spoon, the liquid cools down for a long time, the spoon itself heats up and remains hot even when the soup in the spoon has already cooled down. And we need warm (not hot) broth.

Second important point- you can not scoop up liquid from the surface (especially if the first one is with lamb). Only from deep. Fat doesn't just mask the salt. Hot fat getting into the mouth on the mucous membrane cools down almost instantly and blocks the organs of taste from salt.

How to fix the oversalted first? Add water?! This is what hack-cooks and negligent housewives do. The first one will be corrupted. Add water during cooking, and even more so at the end of cooking ... The first is the most difficult dish. Water cannot be added.

The first courses with chicken, meat are “corrected” in two ways:

fall asleep additional portions of unleavened noodles, potatoes, rice (pasta and vermicelli cannot be topped up. They already contain salt);
backfill (overseeding) flour, then lighten the broth with beaten egg white or minced meat(drawback). And then, strain.

How to salt food properly

You see that oversalting is a big problem. For a real professional kitchen, oversalting is a real emergency. The fact is that in a professional kitchen, oversalting is eliminated only by culinary methods. Or they cook the dish (if possible) again.

How should you properly salt, so that later you don’t have to correct and not listen to caustic jokes addressed to you? Of course, everything comes with experience. However, there are very simple rules, the observance of which minimizes the risks:

The vast majority of dishes are salted at the end of cooking or after cooking. This guarantees correct application salt:
the volume of the dish will not change;
-all ingredients are already in the dish;
- the consistency of fish, meat, vegetables is such that the salt will evenly spread throughout the dish.
Study the recipe. How much salt is needed and when to salt. A professional recipe specifies the amount of salt needed to prepare the dish and the amount of salt that is added to give the dish flavor. It is the second indicator that very often varies;
Legumes: peas, beans, lentils, beans, etc. salt after cooking;
Salt at the beginning of cooking is used in two cases:
- preparation of the medium (milk, broth, water) for the preparation of flour dishes (vermicelli, pasta, etc.) or dishes in a flour shell (dumplings, dumplings, etc.);
-preparation of fish soup or boiled fish. In this case, salt is first, and then fish and vegetables are laid.
Coolly salt (twice) all the fillings for stuffed cabbage, dolma, pies and pies from unleavened dough.
Sauces that will be used as seasoning are salted slightly saltier than usual. Especially if they are used with boiled meat or fish.
All other dishes should be salted slightly less than the salinity level that is desired. After the dish is served and cooled slightly, the salinity level will be as desired.

That, perhaps, is all that a novice cook needs to know in order to answer the question: “How to salt properly”?

Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give fleshy mushroom hats not only the desired crunchiness and aroma, but also remove the toxins contained.

How to pickle milk mushrooms?

Salting of milk mushrooms is done in cold or hot ways. Both involve pre-soaking mushrooms in water for three days. After the procedure, in the cold - the mushrooms are sprinkled with salt and sent under oppression, in the hot - they are boiled in brine and are under load for a day, boiled and laid out in containers.

Mushrooms have the ability to absorb poisons from environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak in water for 2 hours.
In the process of sorting, you can separate the legs from the caps, cut the caps according to the recipe.
With the main three-day soaking, mushrooms should be poured cold water, set oppression and change the water once a day. After the end of the process, rinse the mushrooms thoroughly.
Particular attention should be paid to dishes. For soaking, only glass, ceramic or wooden containers are used.

Quick salting of mushrooms is the easiest harvesting option. In fact, this is one of the versions of the hot salting method in which the mushrooms are boiled, sprinkled with salt and put under oppression for several days. The amount of brine is controlled by the water remaining from cooking. As a result, the mushrooms acquire a crispy texture and are salted in a week.

Ingredients:

milk mushrooms - 10 kg;
salt - 500 g;
bay leaf - 6 pcs.;
allspice - 10 g;
water - 8 l.

Cooking

Before salting milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
Add the rest of the water and cook for 20 minutes.
Strain the water and refrigerate.
Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms in a hot way?

Particularly busy housewives will suit This is a convenient option for processing a large number mushrooms. To do this, milk mushrooms are boiled, cooled, poured with fresh brine, put under oppression and after 3 days they are laid out in jars. The duration of cooking is compensated by the lack of bitterness and delicate taste.

Ingredients:

milk mushrooms - 500 g;
dill umbrellas - 2 pcs.;
horseradish leaf - 2 pcs.;
water - 3 l;
salt - 60 g;
bay leaf - 1 pc.;
garlic clove - 3 pcs.

Cooking

Milk mushrooms pour 1.5 liters of water with 30 g of salt and cook for 15 minutes.
Make a new brine from the remaining water and salt.
Put mushrooms, laurel in the brine and cook for 20 minutes.
Remove from heat, add spices and press down with oppression.
After 6 days, transfer to clean jars, fill with brine and put salted milk mushrooms in the cold for 45 days.

Especially delicious. This method does not provide heat treatment: mushrooms are simply sprinkled with salt and put under oppression. With such salting, milk mushrooms retain everything nutrients and are saturated with the aromas of herbs and spices. The latter give the mushrooms strength, crunchiness and excellent taste.

Ingredients:

milk mushrooms - 4.5 kg;
salt - 500 g;
horseradish leaves - 6 pcs.;
horseradish root - 1 pc.;
garlic clove - 8 pcs.;
cherry leaves - 5 pcs.;
water - 4 l;
dill umbrellas - 3 pcs.

Cooking

Before salting milk mushrooms, fill them with water for 3 days.
Transfer to a clean bowl, add salt, spices.
Put under oppression and send for a month in the cold.

Salting white mushrooms with short soaking and blanching will allow you to enjoy a crispy preparation after 25 days, which is appropriate for a short shelf life of this type of mushroom. This “flaw” is perfectly compensated by the expressive color and juicy dense pulp, ideal for this method cooking.

Ingredients:

milk mushrooms - 3 kg;
salt - 20 g;
water - 2.5 l;
black pepper in a pot - 10 g;
currant leaves - 4 pcs.

Cooking

Before salting white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
Rinse, blanch for 5 minutes.
Arrange in jars, add 140 g of salt and spices.
Keep refrigerated for 25 days.

Salted black milk mushrooms are a popular delicacy for which experienced mushroom pickers advise cold way. Salting in cabbage leaves is the easiest and relatively quick option to turn bitter mushrooms into an excellent preparation. soaking cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

milk mushrooms - 5 kg;
cabbage leaves - 7 pcs.;
salt - 400 g;
horseradish root - 1 pc.;
dill umbrellas - 15 pcs.;
garlic head - 1 pc.;
currant leaves - 10 pcs.

Cooking

Before salting black mushrooms, put them for 3 hours in a solution of 170 g of salt and 10 liters of water. Rinse.
Salt in 220 g of salt and spices.
Cover with cabbage leaves and put under oppression for two days.
Arrange in jars and put in the cold for 2 months.

The recipe for salting milk mushrooms is variability. So, pre-soaked and boiled mushrooms can be an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with the traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

milk mushrooms - 3.5 kg;
onion - 900 g;
carrots - 400 g;
head of garlic - 2 pcs.;
oil - 300 ml;
sugar - 200 g;
salt - 50 g;
vinegar - 200 ml.

Cooking

Soak the mushrooms for 3 days, rinse and boil.
Cut onions, carrots and mushrooms into strips.
Fry the onion.
Mix vinegar, salt, sugar, oil and garlic.
Pour mushrooms and vegetables with marinade and refrigerate.

The old way of salting milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms were saturated with tannins and became crispy and fragrant. Another advantage was that as they were harvested, new mushrooms could be added. The disadvantage of this method is that the milk mushrooms need to be washed well after salting.

Ingredients:

milk mushrooms - 10 kg;
salt - 500 g;
horseradish leaves - 10 pcs.;
dill umbrellas - 15 pcs.

Cooking

Soak mushroom caps for 3 days.
Put some greens and salt on the bottom of the barrel.
Lay the mushrooms in layers, adding salt.
Put under oppression for 2 months.

Salting dry mushrooms, or white loading (the mushroom got its name because of the dry cap), is simple. The absence of bitterness makes it possible to apply the dry pickling method, which does not require pre-soaking the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkled with salt.

Pickled and salted mushrooms in Russia have always been considered an integral part of the festive table, and special preference was given to salted mushrooms. Milk mushrooms are much meatier and more aromatic than other types of mushrooms, except for porcini, of course. There are more than 70 types of mushrooms, but for salting I usually prefer white, raw mushrooms.

The harvest season for mushrooms lasts differently in different regions of Russia, as a rule, from mid-July to the end of August.

How to collect milk mushrooms and distinguish them from other mushrooms

How to salt milk mushrooms

If you break the breast, then a milky liquid will surely stand out from it.

Raw milk mushrooms are very bitter.
The mushrooms are hiding under the foliage.
Milk mushrooms, as a rule, grow in "families", if you find one mushroom, look for more mushrooms nearby.
Hats of mushrooms are lamellar below.
The caps of young mushrooms are bent inward, and the caps of old mushrooms form a “funnel” inside, the edges rise up towards the sun.
If the white mushrooms have changed color to gray-green, then these are real mushrooms. The color of the fungus especially changes in the place where the milk was released.
After collecting the mushrooms, the hands will be very bitter, as after hot pepper, so remember: when collecting mushrooms in the forest, you can’t scratch your eyes, face and other unprotected parts of the body without washing your hands thoroughly. Take water with you so that you can at least rinse your hands in the forest after picking mushrooms. Be sure to wash your hands at home vegetable oil and then soap. Do this every time you change the water in the mushrooms and come into contact with mushrooms.

Secrets of salting milk mushrooms

You can not salt and pickle very old mushrooms that have "rust" spots.
You can not salt wormy mushrooms or mushrooms with insects.
Do not salt the mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean every 3-4 hours. Many recommend doing this for 2-3 days. But if it is hot, then the water with mushrooms quickly deteriorates and begins to smell and foam unpleasantly. That's why better mushrooms soak from a day to one and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
It is better to salt milk mushrooms in enameled dishes that do not have rust and cracks, in a ceramic barrel, a wooden barrel or in a glass container.
After you take out a portion of the mushrooms from the dishes, rinse them and rinse the rag and oppression each time.
Milk mushrooms can be salted and pickled, rolled up in jars for the winter.

How to salt and pickle milk mushrooms

How to salt milk mushrooms

Mushroom pickers recommend salting mushrooms with currant, cherry and horseradish leaves, others insist that salt and dry dill are enough for mushrooms. Which way you will salt, choose for yourself. If without leaves, then follow all the recommendations for cooking, removing ingredients you do not need, except for salt.

Soak the mushrooms, changing the water to clean, until the mushrooms are no longer bitter. Put cherry leaves, currants and part of dill on the bottom of the dish. Lay the mushrooms in one row with the caps down. After the first round, salt the mushrooms, calculating so that for 1 kg. mushrooms need 30 g of salt (1 tablespoon without top). Then continue to spread the mushrooms with salt, adding a little dry dill.

Cover the last layer with horseradish leaves, and cover with a clean rag on top. Put a suitable size plate and a small oppression, for example, you can wash (boil) a stone and put it on a plate. Dishes with mushrooms should be placed in a cold place (basement, cellar or refrigerator). Mushrooms will be ready to eat in 40 days.

Pickled milk mushrooms

How to salt milk mushrooms

Salted milk mushrooms are considered the best snack, but now not everyone has a basement or cellar. Therefore, many began to pickle milk mushrooms. Those who have already tried it know that pickled mushrooms are no less tasty than salted ones. Pickled milk mushrooms have their advantages: they are easier to store, easier to roll, and they need to be boiled, which eliminates the risk of poisoning.

Ingredients:

Milk mushrooms - 4 kg,
Water - 2 liters,
Salt - 3 tbsp. spoons without top
Peppercorns - 8-10 pcs.,
Carnation - 5 pcs.,
Dry dill - 2 umbrellas (can be replaced with dry seeds, no more than 1/2 teaspoon),
Vinegar 9% - 120 ml.

How to pickle milk mushrooms:

Be sure to soak the milk mushrooms for a day, changing the water. Pour enough water into a large saucepan. Boil mushrooms for 12-15 minutes. Then rinse them in a colander under running water. Boil the marinade from all the ingredients except vinegar, and put the mushrooms in it. Boil for 10 minutes, then pour in the vinegar, cook for another 5 minutes and roll into sterilized clean jars.

How to pickle mushrooms? In addition to pickling and drying, mushrooms can be salted for the winter. It is important to know how to do it correctly in order to avoid unforgivable mistakes.

There are three main ways of salting mushrooms: cold, hot and dry, each of them has its own characteristics. Salted mainly agaric mushrooms:

milk mushrooms;
mushrooms and load;
waves;
whites;
serushki;
value.

Salting mushrooms in a cold way

In this way, mushrooms are salted that do not need to be boiled beforehand - these are milk mushrooms, russula, mushrooms. Mushrooms are sorted, cleaned and cut off the leg at a distance of 2 cm from the cap, washed well, put in a clean container, poured with clean salted water (1 tsp of salt per 1 liter). Water is changed every 10-12 hours. Mushrooms are soaked to get rid of the bitter milky juice that is present in them: flakes - 2-3 days, milk mushrooms and mushrooms - 3-5 days, bitters for at least 7-8 days.

With a cold salting method, mushrooms are soaked in water for 2 to 8 days.

Soaked mushrooms are placed with their caps down in a barrel (or pan) that is cleanly washed and scalded with boiling water to the very edges in layers of 6-7 cm, sprinkling each with table salt. Spices are placed at the bottom of the container, in the middle of the mass and on top: bay leaf, garlic, cloves, allspice, dill, etc. And a cleanly washed and scalded wooden grate or lid is placed on top and pressed down with oppression.

A few days later, when the mushrooms settle, the excess brine is drained and a fresh portion of the prepared mushrooms is added, sprinkling them with salt and spices. This is continued until the container is filled, after which, if necessary, a salt solution is added to it, corked and taken out to a cold dark place. With such salting, mushrooms can be eaten after 10-12, milk mushrooms - after 30-40 days, volushki and valui - after 1.5 months.

This method of salting is the most popular and simple. Mushrooms sorted, shortened legs, washed. Blanch in boiling, well-salted water with spices: mushrooms - 2-3 minutes, milk mushrooms - 10, flakes, whites, russula - 5-8, porcini mushrooms and aspen mushrooms - 10-15, valui - 30 minutes. Then they are filtered, laid out in jars and rolled up. Store mushrooms in a cool place.

The hot salting method is the most popular.

Dry salted mushrooms

Dry mushrooms are harvested in this way, they are not pre-washed, but only wiped with a cloth. Then the mushrooms are placed in a container (pot, jar or barrel), sprinkling each layer with salt, and pressing down with oppression. Spices and spices are not used with this salting method. One caveat - in this way you can only salt mushrooms and serushkas, which do not let out the characteristic bitter juice. you can eat already for 7-10 days.

Whichever way you choose to pickle mushrooms, store your pickles at 5-6°C. At lower values, the mushrooms will be frozen, become brittle and tasteless, and when the temperature rises, they can become moldy and deteriorate. And remember that when storing mushrooms in glass containers, they must be closed only with plastic lids, but in no case with metal ones, otherwise pathogens of such dangerous disease like botulism. Salt mushrooms properly and enjoy their excellent taste all winter long!

How do you salt your meals? Intuitively or by prescription. And why? To be delicious. More often than not, it is the salt that gives the dish its flavor. But you can also salt in different ways. cooks high class salt so that no one will notice that it is delicious dish was salted. So that all cooked food does not seem “on the same face” - salty, you need to follow some recommendations. And then salt, interacting with other elements of the dish, will allow it to sound like a symphony of tastes.

Meat

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Animal meat is very sensitive to salt, especially fresh, young and lean. It is rich in salts in itself, and oversalting can not only spoil its taste, but also turn the most tender juicy steak into a sole. The meat is salted very moderately in order to preserve its original sweetish taste and specific meat smell. In addition, in the case of meat, it is better to concentrate the salt in the sauce that is served with the meat dish.

Fish

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Fish, both boiled and fried, and even more so smoked, on the contrary, should show a bright salty taste. Therefore, you can not spare salt for fish. Within reasonable limits, of course, because the salt penetrates into the loose structure of the fish "meat" instantly and through and through, so it will be difficult to eliminate the oversalting later.

Vegetables and mushrooms

Vegetables and mushrooms salt a little more than meat, but less than fish. After each pinch of salt, it is recommended to taste the dish, since the slightest bust will be unpleasant and it is almost impossible to fix salted vegetables, and especially mushrooms. But keep in mind that you can not try a very hot dish. Take a sample with an unpainted wooden spoon, and draw not from the surface, but from the depths, and blow well, otherwise you simply won’t feel anything.

Minced meats and fillings

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Any filling for pies can be salted twice as much as usual, because during the cooking process most of salt will be absorbed into the unleavened dough.

Salads

A harmonious taste of the salad can be given not only by salting it, but also by sweetening it with a small amount of sugar.