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Condiments and seasonings

white mushrooms

white mushrooms
Mushrooms belong to the white spongy. By their taste, they merit considered the most valuable. In fresh mushrooms can be stored for a long time, so their harvest for future use by pickling, salting, drying or sterilization. Fresh mushrooms before baking purified from the earth, pine needles and leaves, the roots of mushrooms cut and dried separately. The temperature at the beginning of drying should be no more than 50-60 °, and at the end of 70-74 °. The drying in the dryer 4-6 hours in the oven up to 2 days. The yield of dried fungi is 10-12% of fresh weight. Dried mushrooms are divided into six product types: the best - hats, 1st and 2nd varieties, space, zheltyak, roots. Grade determined by the following fungi features: the color of top and bottom of the cap (the lighter color, the higher the grade) the remaining length of the root (the shorter the rest of the root, the higher the grade) and of damage. A common requirement for dried mushrooms of all sorts is the presence of a characteristic odor and flavor and moisture content of no more than 14%. Dried mushrooms should be dry to the touch, slightly elastic, but still brittle. In catering dried mushrooms come packaged in bags or strung on a string cords. Store them in containers need to podtovarnikak in a dry ventilated place at 10-15 °. Mushrooms can be prepared as a separate dish or use as a seasonings to other food products. White mushrooms are used in dried form primarily as a flavoring and only rarely as a separate dish (such as mushroom spawn.) Dried mushrooms are very frxagrant, so the introduction of even small amounts of their in a dish gives it a unique flavor. Dried mushrooms can be prepared The following dishes: soup, borscht, hodgepodge, sauces: tomato and mushrooms, mushroom, mushroom kislosladky, also dried porcini mushrooms are added to the mince for pies (Pie with rice and mushrooms), stuffed cabbage, zrazy, legislative and other Before use, the dried mushrooms should be soaked, then boiled in the the same water (broth can be used for sauces or soups). After boiling finely chop the mushrooms, or chopped, depending on destination, and injected into the soup or stuffing. Mushrooms significantly enhance the flavor of dishes. Norms bookmark mushroom dishes 5-20 g in sauces - 30 grams per liter.
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