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With the onset of the autumn season, many are looking forward to the opening of the mushroom season. Fresh mushrooms are always tasty and healthy. However, in order to fully appreciate all the advantages of forest gifts, it is important to know how to process them correctly.

Main methods of cooking different types of mushrooms

Are in order to preserve their beneficial properties and not lose their natural taste. Choosing mushrooms to cook Before you go looking for mushrooms, you need to decide how you plan to use them. If for frying or pickling, then almost any fresh specimens will do.

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But for cooking it is better to choose

Young mushrooms without wormholes Small caps (up to 10 cm) Dense stems without cavities Whole, undamaged Such mushrooms will cook faster and retain their shape better. Be sure to give preference to freshly picked mushrooms. Dried ones have a special cooking technology.

Preparing mushrooms for cooking Before cooking, fresh mushrooms need to be properly prepared: Rinse thoroughly with running water, removing soil and debris Trim the stems, leaving 2-3 cm Remove the skin from the cap of old mushrooms If necessary, chop large specimens Rinse the chopped pieces Place the mushrooms in a saucepan, pour.

Do not soak fresh mushrooms with water - this will lead to loss of taste and nutrients. Only some mushrooms (for example, tremors) are recommended to be soaked in water or milk to remove bitterness.

Features of cooking different types of mushrooms Each type of mushroom has its own characteristics that must be taken into account when cooking. Let's take a closer look. Porcini mushrooms These mushrooms have a delicate taste and texture. To preserve their properties, porcini mushrooms are boiled in salted water for 30 to 40 minutes.

Young specimens will be ready faster

A sign of readiness is dropping to the bottom of the pan.

Boletus: This species has a dense consistency. Boletus mushrooms are boiled for about 30-40 minutes in lightly salted water.

Chanterelles: These bright red mushrooms have a dense texture and rich taste. Before cooking, it is recommended to soak the chanterelles in water or milk for 1-2 hours. This will make them more tender. Then boil in salted water for about 20 minutes after boiling.

Honey mushrooms: These small capped mushrooms have an exquisite taste. You need to cook honey mushrooms in two stages: first, 5 minutes in boiling water, then, changing the water, for another 25-30 minutes. This two-stage cooking removes bitterness and better preserves the aroma.

Mushrooms are valued for their delicate taste and texture. To properly cook boletus mushrooms, they need to be cooked for 25-30 minutes after boiling in lightly salted water. Before this, the mushrooms can be cut into slices or slices. Thus, when cooking different types of fresh mushrooms, you need to take into account their individual characteristics in order to obtain a tasty and healthy product. By following simple recommendations for preparation and cooking technology, you can preserve all the advantages of forest gifts. - Read more on FB.ru: https://fb.ru/article/503744/2023-svejie-gribyi-kak-pravilno-varit-chtobyi-sohranit-vkus-i-polzu