How easy it is to peel butter from the skin and how to cook them

Do I need to soak the oil before cleaning

There is an opinion that oil should be soaked before cleaning. But, in fact, this action will bring more trouble than benefits, because, unlike other types, butter does not require soaking before this procedure.

Note! When they are in water for a long time, mushrooms absorb moisture, become slimy, which can complicate the cleaning process, fray nerves and even lead to minor injuries.

With prolonged soaking, this type of mushroom may become unusable. So it is worth remembering: the butter does not need to be soaked before cleaning. If this is still required in order to remove worms or other contaminants from the mushroom body, then they must be dried in a colander or laid out on a towel.

It is best to soak in a solution of salt, literally two to three minutes long. Also, categorically, you should not soak the fruits before drying, just cleaning of needles, leaves, grass - everything that could stick in the forest is enough.

Cleansing hands when working with oils

In the event that you cleaned these mushrooms without gloves, then the appearance of stains cannot be avoided. But you should not be upset, because how can even such a nuisance be dealt with. In order to carry out this procedure, it is worth taking citric acid and pouring it into water, making such a solution. Half a liter of water will be the optimal amount for this, it is better that it is warm. Citric acid is taken twenty-five grams. Hands need to be kept in such a solution for only five minutes and no more. After the bath, you should immediately wrinkle your hands with soap. It is the reaction of soap and citric acid that gets rid of stains on the hands. When you have done everything, it is better to lubricate your hands with a cream, preferably the most oily, in order to prevent dehydration of those areas that have undergone a reaction.

What will happen if you do not remove the film from the cap

And there will be a discussion on this topic, but, in fact, it is not necessary to shoot film. The question should be decided on the basis of personal tastes, because boiled or fried mushrooms with an unpeeled top film can be very bitter and spoil the taste of the dish. But the fruits, prepared in the same ways from which they removed the "skin" - are more tender, do not taste bitter at all.

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In general, in some cases, it is easier to remove the film than to remove all the dirt. That is why it is still desirable to remove the top layer from the cap, but it directly depends on the cooking method:

1. If you dry or pickle butter oil, then this is not necessary, but the dirt should be removed carefully so that later you do not feel the grinding of sand on your teeth.
2. During heat treatment, peeling is still required.
3. But for young boletuses, such a procedure is not at all necessary; it will be sufficient to simply rinse thoroughly under running water.

Clean or not

To understand whether you need to clean the butter at all, decide on their fate. What will you cook from this storehouse of protein?

For example, if you plan to dry it, then it is not at all necessary to clean the oil from the film, it is enough to remove all adhering debris with a brush with stiff bristles, and scrape the leg with a sharp knife.

If you cook or fry, cleaning is necessary, since during the heat treatment the protective skin will become rough, unsuitable for chewing, and will also add bitterness to the finished product.

Do not wash them before work, as all the garbage will only eat up more. Rinse after you have removed all excess.

How to peel boletus mushrooms quickly and correctly

You need to start cleaning quickly so that the mushrooms do not start to deteriorate, and worms do not appear in them. Untreated oil can be stored in the refrigerator for ten to twelve hours, but this should only be used in extreme cases.

Do not leave the mushrooms in the bucket or container in which they were originally collected, the best option would be to lay them out evenly on a flat surface.

When pickling you need:

• It is good to remove all impurities from the mushroom.
• Remove the skin (if this is not done, the pickled butter will come out slimy, again, a matter of taste).
• Rinse the cleaned version with cold water, but in no case soak for a long time, and they are ready for further manipulations.

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When drying, you only need to thoroughly wipe the cap with a damp cloth and remove dirt, but do not rinse with water. When cooking or frying, be sure to remove the film. To do this, there are several options to facilitate this process:

• For the first method, you only need hot water. You need to gently dip the cap of the oil can in boiling water and carefully remove the skin with a knife or sponge, rubbing with the rough side.
• For the next manipulation, you will need table vinegar and a clean cloth. You need to lightly rub the cap with a rag with vinegar essence - and the skin will gradually come off by itself.
• To cleanse in this slightly more intricate way, you need to add two to five tablespoons of vinegar to one liter of water, boil and lower the mushrooms in the solution for 20-30 seconds, and the film will come off well.

Recommendation! It is necessary to clean the oil with a knife with gloves, because they leave dark spots on the hands.

For the classic method, where cleaning takes place only with a knife, you need to additionally prepare a bowl of water in order to rinse the mushroom, knife or gloves. Small butters can not be cleaned, for medium ones you need to remove the film by picking it up with a knife from the edge of the cap and pulling it. And for a large one, you should break off the leg, break the cap in two in the middle and remove the skin from them. It is important to do this due to the fact that the skin on the cap of a large mushroom is very thin; removing it from the edges will be as problematic as possible.

The peeled mushrooms must be rinsed with water, placed in a colander, wait until the water drains, and then put into a well-heated frying pan or into a cooking pot. You can also grease your hands and a knife with oil, this simple action will speed up the process, and nothing will stick when cleaning.

You can try another method: you need gauze or a bandage for it. A piece of gauze must be sealed to the cap of the oiler and torn off. The top layer will come off with the fabric.

Important rules

The oiler got its name for the characteristic oily skin on the cap, which is the natural protection of a forest dweller. However, it is this thing that provides the most difficulties for lovers of quiet hunting.

Before you learn how to clean oil correctly and quickly, familiarize yourself with the basic rules, the implementation of which will simplify your work.

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• Are boletus oil cleaned in the forest or at home? Still, the main process of removing the coating is best done at home, because immediately after that it will need to be prepared.
• At the same time, do not postpone the work indefinitely, upon arrival home, immediately start processing.

From the moment of collection to the start of processing, no more than 12 hours can pass. It is better if the fruits are spent in the refrigerator for most of this time.

• If it was raining the day before and the crop is wet, dry it for several hours on a newspaper.
• You do not need to soak the mushrooms in the hope of quickly removing the sticky layer. The porous structure of the body absorbs water and then it is impossible to work with it.

So, the briefing is over, it's time to get down to the fun part.

Is sticky mushroom juice dangerous?

Milky sap is a white liquid that flows out when the fruiting body is injured. In some cases, this may mean that the mushroom that has been cut is poisonous. But, there are many edible varieties that secrete this very milky juice. The list includes: milk mushrooms, camphor lactarius, camelina, milk lover, pink volnushka. All mushrooms require soaking, otherwise they are not at all fit for consumption.

Milky juice makes mushrooms bitter, completely unhealthy for the human body. First of all, before you start cooking, you should make sure that the chanterelle or oiler you are about to cook are not false. You should also be careful with mushrooms containing milky juice, most of them are conditionally edible, and you cannot eat them without special preparation.

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In order to cook a mushroom with such a "seasoning", you need to clean it thoroughly, remove the top layer from the cap, clean inside, under the cap, cut off all excess and rinse the resulting, take a saucepan, fill it with cold water. Leave the peeled fruit for several days, constantly changing the water, the more often the better. You can add salt and a little citric acid, but this is not necessary. And only after this procedure, start cooking. The only exceptions are mushrooms - their juice is not bitter at all and they do not require soaking.

Using these simple rules and tricks, you can greatly simplify your work. Having cleared the butter quickly, it will soon be possible to taste the dishes made from them.

What to do with clean material

And now the dirty work is behind you, there are neat little white heads lying on the table in front of you. Then it all depends on your culinary imagination.

If you plan to boil and marinate, you can separate the cap from the stem and cut the top into several pieces. This is true for large-sized specimens.

These steps will help you identify wormy spots and simply trim them.

For frying, you can cut the butter into strips; halves are suitable for the soup.

For freezing, the shape does not matter.