Bitterness in chanterelles: why mushrooms are pretty after frying, cooking, frost, what to do in this case

Why is they pierced chanterelles and how to get rid of this problem
Revealed on the bright appearance of chanterelles are excellent mushrooms due to their taste. These fruit bodies can be subject to any processing: fry, cook, salt, freeze, marine and dry. Although chanterelles and bitterness - inseparable concepts, after heat treatment, the flesh of mushrooms becomes fragrant, tender and amazingly delicious.

Why is they pierced chanterelles and how to get rid of this problem

Why is they pierced chanterelles and how to get rid of this problemRevealed on the bright appearance of chanterelles are excellent mushrooms due to their taste. These fruit bodies can be subject to any processing: fry, cook, salt, freeze, marine and dry. Although chanterelles and bitterness - inseparable concepts, after heat treatment, the flesh of mushrooms becomes fragrant, tender and amazingly delicious.

Many novice mushroom skins are asked: why are the chanterelles and what to do to remove this bitterness? It must be said that these mushrooms are unique, because the worms and insects do not eat them, which means they remain entirely and not spoiled. The reason for this is precisely the bitterness of the pulver, which adversely affects all parasites.

It is worth saying that cleaning and any thermal processing of chanterelles should be carried out on the very day when the harvest is assembled. Any maturity for a long time can lead to accumulating in mushrooms of harmful toxins, which can harm human health.

In this article, you can get a comprehensive answer to the question why mushrooms are chanterelles are bitter, and also familiarize themselves with proven ways to help remove this unpleasant feature.

Why are chanterelles that are proud after freezing and what to do if the mushrooms are bitter for defrosting?

Why are chanterelle prostrate after freezing and what to do to fix it? Indeed, getting frozen frozen mushrooms from the freezer in winter, sometimes you can detect a small bitterness. If you immediately do not pay attention to it, the cooked dish can be spoiled.

So, why after defrosting the mushrooms of chanterelles, and what rules need to stick to this to avoid? In order for an unpleasant bitter taste after defrosting, the following recommendations are complied with before the preparation:

  • Mushrooms are cleaned from forest garbage, land or sand and immediately cut fiddling areas.
  • Thoroughly washed in a large amount of water, stirring with hands.
  • Cold water poured and leave 1.5-2 hours.
  • Water drain, lay the mushrooms on the grille and leave for 20-30 minutes to glass.
  • After that, focus on polyethylene packages or food containers and put in the freezer.

Why are frozen foxes are bitter and how to remove bitterness from frostbed mushrooms?

But sometimes, even despite the observance of the rules, frozen chanterelles are proud, why? It would be better after soaking the mushrooms to boil to the bitterness of the gone for sure.

Another factor, why frozen chanterelles remain bitter - harvest time. In the arid mushroom season in the mushrooms, bitterness is necessarily present, which is difficult to remove with soaking.

How can I remove bitterness from frozen chanterelles if they were harvested in raw form?

  • After defrosting the mushrooms are lowered into boiling water and boiled 10-15 minutes on slow fire.
  • You can add 1 tbsp into water. l. Salts and 2-3 climbing citric acid. Such actions will help remove the bitter taste from the fruit bodies.

In addition, thermal processing will add you the confidence that the workpiece will not deteriorate after randomly defrosting the freezer. It is worth adding that the boiled chanterelles become more compact and occupied in the freezer less space than raw.

How else can you remove bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing? Frozen fresh mushrooms are very tasty if they cook soup out of them or add to fried potatoes. But there are problem situations when mushrooms are proud. Therefore, after freezing, fruit bodies are defrosting to begin. Next, the question arises, how to remove the bitterness from the frostbed chanterelles so that the dish is made from them do not lose the mushroom taste and fragrance? In this case, the mushrooms are blanched in boiling salted water 5-7 minutes, pre-laying them after defrosting into a colander.

I would like to draw your attention to the fact that only young instances of chanterelles are best subjected to frost, which did not completely straighten their caps. Such fruit bodies practically do not have bitter taste and contain more nutrients and vitamins in their composition than overwhelmed.

Many experienced hostesses prefer to freeze chanterelles directly in the mushroom broth, in which they were cooked. Note that this method is convenient, because later mushrooms are used immediately after extraction from the freezer without prior defrost. Prepared first dishes from such a workpiece is incredibly tasty.

However, it happens that even in broth mushrooms have a slightly bitter taste. Why are chanterelle after cooking and how to fix the situation?

  • The workpiece for the first dishes are defrosting, the broth is drained, and the mushrooms are washed under a crane with cold water.
  • Poured with a small amount of water, adding one bulb, chopped into 4 parts, and boiled 10 minutes on medium heat.
  • Throw off on the colander, they give a track and proceed to further processing processes.

How to get rid of bitterness in chanterelles after boiling?

After preheating, the chanterelle remains bitter, what to do in this case? There may be several reasons for this: for example, the individual feature of the fruit bodies, the presence of toxins in the flesh, as well as incorrect processing.

Natural bitter taste of chanterelles can complicate technology and increase the duration of cooking. But thanks to this bitter, the appearance of fruit bodies is practically not spoiled by pest insects that do not like bitter food.

It is worth saying that although bitterness of mushrooms does not harm human health, I don't like such a taste. Therefore, so that the foxes get rid of the bitter taste during boiling, salt, citric acid, bay leaf, clove buds and fragrant peppers are added to the water. After the first cooking for 5-8 minutes, the water is drained and poured new. Boiled again, but without adding salt and spices.

In addition, there is a way to simplify the task and showing how to get rid of bitterness in chanterelles. After boiling in salted water, 15 minutes mushrooms can be prepared in a pickled form or add various sauces and fill to the dish. This method will make the bitter taste of chanterelles less noticeable. As a rule, it is possible to get used to the specific taste of fruit bodies, if you constantly use them. But those who rarely eat chanterelles immediately notice bitterness.

However, do not forget about an important factor that will help to avoid bitterness: collect mushrooms of small sizes with non-scratched hats!

Why are roasted foxes dorsha and what to do to get rid of the problem?

It often happens that even after frying fasteners, they dorsham, why does this happen? When the hostess first faces such problems - this leads it to bewilderment and stood in doubts in the edibleness of mushrooms.

Why fried foxes are proud - the question is very practical. Perhaps the fact is that false chanterelles have fallen into mushrooms, which have a strong bitterness in the pulp, which spoiled the taste of all mushrooms. Therefore, if there is at least a drop of doubt what mushrooms you have collected and prepared - it is better not to be seduced and throw them away.

Another option why fasteners are bitten with frying, lies in the retrieval of the preliminary soaking of mushrooms. It is necessary to do this immediately after cleaning: pour the fungal harvest with cold water and leave 1.5-2 hours. After that, rinse in a large amount of water, and then proceed to further recycling.

Some cooks noticed why bitter remains after frying chanterelles. The peculiarity of such a problem is that mushrooms after bringing home could not be recycled, accumulating toxic substances in pulp.

Before firing the frying mushrooms are soaked, dried in boiling salted water and only then fry. Although such processes require additional time, bitterness inherent in chanterelles will definitely go.

Why after frying fasteners are bitter and is it possible to fix it?

What should I do if fried fasteners don't care even after pre-soaking and boiling? Perhaps the fruit bodies are burned or frightened on bitter sunflower oil. Then you need to do these fasteners as follows: Add sour cream or mayonnaise, spices and snack on low heat for 15 minutes. You can try to correct the situation as follows: to cut the boiled mushrooms in the flour and cook on the butter with the addition of fried in the sugar of onions.

The reasons for the fact that bitterness remains, it may be completely different. Try when boiling to put in the water a bag of tight fabric with spices: cloves, laurel sheet, cinnamon stick, fresh greenery of dill and parsley. If you tried all the manipulations to remove bitterness, but it still remained - throw mushrooms, I do not regret the time spent and their forces.

Why are dried foxes and how to save mushrooms from this shortcoming?

If even after thermal processing, the mushrooms have a bitter taste, then it is clear why the dried foxes are absolutely. By their specifics, mushrooms already have bitterness in the pulbene. In addition, chanterelles could grow in coniferous forests on a litter of moss, which enhances the taste of bitterness. The simple tips described below will help you save the dried mushrooms from this shortage.

First option - soaking foxes in cold water with the addition of salt for 5-8 hours. At the same time, water should be changed 2-3 times a day so that the fruit bodies do not occur.

Second option - Pour mushrooms with warm milk so that they completely covered the product, and leave for 2-3 hours.

In addition, chanterelles after soaking better boil with the addition of citric acid and some spices: laurel sheet, cloves, as well as umbrellas of dill. Adding these ingredients will fully help remove bitterness from dried chanterelles.

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Ways to deal with bitterness in chanterelles

It is often found that chanterelles are proud after freezing. A bitter taste is present in this kind of fungi from nature, but it is often enhanced. To prevent such a situation, you need to know the rules for assembling and storing the harvest. If you failed to remove bitterness, everything is fixed during cooking.

Ways to deal with bitterness in chanterelles

Ways to deal with bitterness in chanterelles

Causes of bitterness

There are two reasons why borrow in the taste of chanterelle: errors when harvesting and improper billet for storage mushrooms.

Wrong harvest

Mushrooms of chanterelles are absorbed if they were collected during an inappropriate period - in the arid period. Also flavoring qualities depend on the place of growth. It is not necessary to collect mushrooms near the tracks, large industrial enterprises: they absorb toxic substances with the entire surface of the fruit body and through mycelium. The bitterness is also characteristic of chanterelles, which are located near coniferous plants or surrounded by moss.

Inexperienced gatherers of mushrooms may accidentally put false chanterelles, which have unpleasant bitterness in taste. They are distinguished by bright orange colors of the hats (in the real it is saturated yellow). Bitter taste quickly applies to other mushrooms, so you should learn to distinguish edible from poisonous.

Wrong billet

Also, they are pretty chanterelles after freezing, if they are not processed by the rules. So that this does not happen, perform such actions:

  • Cleans from garbage, cut out faded places, waste-quality specimens are selected;
  • rinsed several times under running water;
  • poured cold salted water;
  • After 1.5-2 hours merged and dried.

Manipulations commit immediately after collecting. If the product passes a certain time, it accumulates a lot of toxic substances.

Before freezing mushrooms you need to boil

Before freezing mushrooms you need to boil

Some hostesses harvest mushrooms with raw, but then frozen chanterelles are proud. To get rid of an unpleasant taste, they are pre-backed up (first 10 minutes, then they replace water and boil readiness). The cooled fruit bodies unfold through hermetic containers. In the freezer, they are placed in small portions (the product is not subject to re-freeze). Frozen woven mushrooms are more compact than raw. It helps to save space.

For the first courses freeze mushrooms together with the broth, in which they were cooked. This is a convenient way for future preparation, because it does not require defrost. The briquettes extracted from the freezer are immediately thrown into the pan.

Irina Selyutin (biologist):

Even frozen chanterelle in broth can be a little bitten and it spoils the taste of cooked dishes. To get rid of bitterness after defrosting of the workpiece (briquette broth with mushrooms), you need:

  • merge broth into separate dishes, and rinse the mushrooms well under cold flowing water;
  • Pour mushrooms with a small amount of water, add a quarter-cut on a fourth bulb and boil 10 minutes after boiling on medium heat;
  • Drop chanterelles on the colander, give drain completely water and continue cooking.

Larger chanterelles are bitten after freezing, so for this procedure it is worth choosing young copies (no hats should be revealed). They are more useful substances.

How to get rid of bitter fungi

When they are proud of chanterelles after freezing, it is worth trying to remove an unpleasant taste. For this, mushrooms are defrosting at room temperature or placed them in cold water.

If the freezing did not produce heat treatment, perform such actions:

  • soaked overnight in cold salted water;
  • Boiled (up to 8 minutes), adding salt or pinch of citric acid, drained and replaced water.

If the precedes of chanterelles were previously harvested, after defrosting them it is necessary to pickle or cook, adding spices: bay leaf, carnation, pepper peas, dill or vinegar.

If all the recommendations are made, and the mushrooms still give the dish a bitter taste, the reason often lies in poor-quality sunflower oil. Grown when preparation, the product can also give mustard. In this case, it is worth adding to it sour cream or mayonnaise and stew 15 minutes.

How to get rid of truncate

If the fruit bodies had a bitter taste, it will remain not only during freezing. Dried chanterelles will also be patched. To remove the unpleasant taste will help one of the following ways:

  • Pour cold salted water by 5-8 hours. Menate it throughout the day several times, otherwise there will be zakis.
  • Fully dip in warm milk. Leave for 2-3 hours.

Then dried mushrooms should peak again. Spices and citric acid are added to the broth.

Conclusion

There is one plus due to the mustard in the taste of mushrooms of chanterelles: they are not affected by parasites. People who often use these mushrooms are getting used to a specific taste. These mushrooms are not dangerous for health if proposed correctly.

If bitter taste does not like, be sure to remove it. Then frozen mushrooms will become a high-quality ingredient for the preparation of exquisite dishes in the cold season.

Causes of Lysichek bitterness

Thanks to the excellent taste, forest mushrooms of chanterelles have become tremendous in cooking. They are good at any processing: frying, cooking, salting, frost, drying and marination. But, they can be ill and this happens for various reasons. Seld tips of experienced owners will help you cope with this problem.

Causes of Lysichek bitterness

Causes of Lysichek bitterness

Collection and processing

There are 2 reasons for the appearance of bitterness in mushrooms:

  1. Non-compliance with the collection rules. L. Ishchiks are bitten after harvesting in dry weather, if they are collected near the roads, industrial zones. In addition, it is subject to chanterelles that grow surrounded by moss and coniferous trees.
  2. Failure to comply with the rules of the workpiece for further storage. To eliminate bitter needs:
  • Clear foxes from garbage residues, cut faded and injured areas;
  • rinse them under running water several times;
  • pour on 1 h brine (1 h. per 1 liter of water);
  • Then drain the water and dry the product.

All these procedures are carried out immediately after collecting mushrooms, otherwise they will be poisoned with toxic substances and will be patched.

In fairness, many mushroom skins confuse real chanterelles with false, which contain a bitter taste. The real mushrooms have a saturated yellow hat, in false - orange.

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Signs of False Lischecks (Orange Hovwicks)

  1. Habitat: Coniferous and mixed forests (trees, old fallen trees, forest litter, moss).
  2. Grow by groups or one The maximum is reached at the end of summer and in the fall.
  3. Coloring Hats: Bright orange or orange with a brown tint, on the edge of lighter than in the center.
  4. Surface Hats: To the touch and the eye velvety.
  5. Edge Hats: Smooth and smooth, neatly rounded.
  6. Diameter Hats: 3-6 cm.
  7. Form Hats: In the age copies in the form of a funnel, young people are a little convex.
  8. Plates of the hymenophor: Thin, frequent, branching, orange, descend to the leg, but do not go to it.
  9. Flesh: Yellow, with an unpleasant smell, tasteless, loose. When pressed, the color does not change.
  10. Leg: Thin, in adult copies of a hollow, clearly delivered from the hat.

The bitter flaw of false chanterelles quickly goes to good mushrooms.

After freezing

Usually chanterelles are proud after freezing due to harvesting in dry weather. To get rid of mustard, they need to soak them before bookmarking in the freezer. Many hostesses boiled mushrooms for further frost to completely get rid of the unpleasant taste and be sure that in the case of a sudden defrost, the chamber mushrooms will not disappear.

Chanterelles can be frozen with broth in hermetic container, and after defrosting - immediately shifting into a saucepan for cooking.

To remove the bitterness of frozen mushrooms after defrosting can be in two ways:

  • omit in boiling water and cook for 15-20 minutes on low heat;
  • Pour salt mortar (1 tbsp. / l of water) and add 3 chips of citric acid.

After defrosting, the mushrooms are soaked half an hour, then washed, shut down into the saucepan and poured with clean water. They should be prepared on low heat with the addition of one bulb, cut into quarters, for 10 minutes.

Large mushrooms are distinguished by tangible bitterness, so use small and medium copies to store in this form. After defrosting, they practically do not care.

You can freeze not only boiled, but also raw chanterelles, very young people who have not yet revealed the hat. This guarantees you the absence of bitterness in the future.

Fried

Mushrooms need to be recycled immediately after collecting

Mushrooms need to be recycled immediately after collecting

The mustard in fried chanters may appear as a result of mixing false and real mushrooms. If there are doubts, you should utilize them, because Remove bitterness from the fried product in this case will not work.

The second option is why the chanterelles are glorified with frying, - untimely processing, as a result of which mushrooms accumulate toxic substances and begin to be patterned. To avoid this, immediately after collecting them, you need to go through and pour cold water for 2 hours. After soaking, rinse under clean water and start cooking.

If all the recommendations are observed, and the chanterelles are still absorbed, perhaps such a taste gives vegetable oil in which they are preparing. To remove the mustard, they need to be twisted with any sauce and stew on medium heat for 15 minutes.

It is possible to eliminate the bitterness of mushrooms before burning and in another way - first to soak in water by the above-described technology, and then peak in the marinade with the addition of cinnamon, laurel sheet, dill, cloves and parsley. Cooking time - 15 minutes. If after this mushrooms still have a bitter taste, they need to be thrown away, because After frying, bitterness will not leave.

Dried

Often the cause of bitterness of dry mushrooms can be untimely processing, collecting dry weather or cutting of chanterelles growing near the needles and surrounded by moss.

The following manipulations will help to get rid of the unpleasant taste:

  • Putting in salted water for 6-8 hours. Use a solution of 2 liters of water and 2 tbsp. l. Salt. During this time, water needs to drain three times and replace with a new solution;
  • Pour mushrooms with warm milk (40 ° C), leave for 3 hours. Then they drain milk, and rinse fungi under clean water;
  • Before drying, they can additionally boil in salted water with the addition of laurel sheet, cinnamon, cloves and dill.

Boiled

The reasons why boiled chanterelles are absorbed, several:

  • the presence of toxic substances in the pulp;
  • incorrect and untimely treatment of collected mushrooms;
  • Use of too large (age) copies with high bitterness.

After cooking in salted water, bitter chanterelles can be prepared with the addition of different sauces, which will soften the unpleasant taste.

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In order for chanterelles after boiling, the salt is added to the water, citric acid (1-2 pinch), bay leaf, clove buds, peas of fragrant pepper. After boiling, the mushrooms are boiled 5-8 minutes. Then the water is drained and poured new. Mushrooms are boiled again, but without spices and salt.

Experienced mushrooms advise to collect small copies with non-abrupt hats: they are practically not proud.

Get rid of an unpleasant property that is inherent in chanterelles, in different ways. It is important to comply with the rules for the collection, to carry out their processing on time, and before preparing to boil or soak them in salted water.

After such manipulations, bitterness will leave, but not completely. To improve taste in a dish with mushrooms, you can add different sauces and marinates.

Golden chanterelles - mushrooms, which, recognizable due to bright appearance, excellent taste. They can freeze, boil, fry, preserve, dry, saline and marinate. The flesh of mushrooms after thermal, any other processing remains tender, fragrant, incredibly tasty. But sometimes, getting the workpiece from the freezer in winter, it is possible to find it in surprise that for some reason chanterelles after freezing. Why does this happen what to do?

How to collect, recycle harvest

So that in the mushrooms after defrosting there was no bitter unpleasant flavor, it is facing the workpiece to follow the following rules:

The harvest after the collection must be thoroughly rinsed, clean from the garbage, sand, passing the stains along the way.

Taste qualities are largely dependent on harvest time. If the season was arid, most likely, bitterness will be present in mushrooms.

It is not necessary to make harvesting along the tracks, near industrial enterprises, industrial zones. Mushrooms have a property to quickly absorb, accumulate toxic substances, which adversely affects their taste. They are sensitive to the ecological setting of the growing area, quickly adsorb exhaust gases, all sorts of poisons.

Frozen chanterelles

First - about freezing methods

Amazing mushrooms are unique in that they do not like to be touched by larvae, worms. All thanks to the fact that they have bitterness in their pulbean, adversely affecting all parasites and helminths. Freeze chanterelles, subject to any processing stands on the same day, immediately after the harvest is assembled, brought home. If you leave mushrooms at room temperature for a long time, toxins are accumulated in them, harmful to health.

How to freeze the harvest? Young "dairy" mushrooms are suitable for freezing in raw form or after boiling in water, broth. Sustain, more reliable exposing a crop heat treatment. In this case, you can be sure that it will not disappear even after randomly defrosting the freezer. In addition, boiled mushrooms are compact, take up little space. This is especially important if the refrigerator camera is small, and the crop is assembled significant.

Rules Frost Fresh Mushrooms

It is recommended to freeze only young chanterelles that have not completely straightened the caps.

The harvest is carefully crossed, sort, selecting only small instances. After that, carefully clean the hats of mushrooms from garbage, cut the leg at the bottom.

Then the crop is washed with water, pretty washing sand, fine garbage under the hats. After washing the mushrooms lay on the towel until complete drying.

In order to turn out to be sinking separately frozen chanterelles, they are frozen by parts. Initially, in the pallet lay out 1 layer, after which it is subject to freezing.

After a few hours, the mushrooms shift into containers or plastic bags, prepare the next batch for freezing.

Features freezing of large mushrooms

It often happens that large frozen copies after defrosting, cooking is proud. Excluding an unpleasant flavor will help pre-bumping before frost.

Freshly placed chanterelles are sorted, remove the garbage, washed in running water. After that, they are cut on slices, fold into the saucepan, poured with flowing water.

The container with mushrooms is satisfied, put on fire, bring to a boil, drunk 15-20 minutes.

The boiled copies are laid out in the colander, they are quickly styled in running water, lay on a napkin or a towel for drying.

The final procedure is packageing mushrooms in containers, plastic bags, room in the freezer.

Ward Lisichek

Chanterelles frozen in broth

The crop can partially freeze directly in the broth in which it was cooked. This processing method is convenient. In the future, mushrooms can be used immediately after removing from the freezer for the preparation of the first dishes.

Selected, washed copies are dried in the salted broth for about 15-20 minutes.

After that, the container is cooled, the boiled mushrooms are shifted into the freezing containers.

If you need to prepare a gravy or first dish, you do not need to defrost chanterelles. The briquette is placed in boiling water, boil the recipe dish. When the need arises to completely defrost the product, do it at room temperature. Do not put it processing in hot water or microwave stove.

Why fasteners are bitten after defrosting what to do

It happens that after defrosting in the mushrooms feels bitterness. Why can fastest chanterelles? The reason for this can be an individual feature of mushrooms, an abundance of toxins in the pulp, incorrect processing of the crop.

If the collected copies are praised, the cause of this reason can be a growing zone. Chanterelles who have grown in Ylanniki, the conifer, absorb resinous substances of trees, which gives them an unpleasant taste.

Collecting the harvest, it is worth paying special attention to poisonous specimens. It is worth knowing that along with conventional chanters, false grow in the forest. If edible mushrooms have a saturated yellow color, then in poisonous copies of the color of the brightly expressed orange. They are so toxic that even after thermal processing, the use of false chanterelles causes the most difficult poisoning.

If the mushrooms are praying, they may have been kept too long. Dried, canned, frozen chanterelles are better to use for 3 months. After that, there is a dangerous concentration of toxins in them, which, occur in the body, cause poisoning.

To remove the bitterness will help abundant washing with running water immediately after defrosting. After that, the product is subjected to heat treatment, as a result, an unpleasant taste disappears. If it is decided to fry frosthed mushrooms, you can pre-boil them, changing water several times. Clear bitterness will help vinegar, various spices, which are added at the very end of the roasting.

Why changs after frost bitter. Ways to deal with bitterness in chanterelles

Frozen chanterelles are praying what to do

»Mushrooms» Causes of Lisichek

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Thanks to the excellent taste, forest mushrooms of chanterelles have become tremendous in cooking. They are good at any processing: frying, cooking, salting, frost, drying and marination. But, they can be ill and this happens for various reasons. Seld tips of experienced owners will help you cope with this problem.

Causes of Lysichek bitterness

General Recommendations for the collection

Unpleasant bitterness in mushrooms may be present due to the summer, the summer was arid. Chanterelles need regular water intake.

Mushrooms have the property to absorb harmful toxic substances - this is one of the reasons for the appearance of bitterness. Therefore, you should not collect them near industrial enterprises and along the roads.

Also mushrooms that grow in coniferous forests are susceptible to the appearance of a bitter taste.

than helpful chanterelle mushrooms

If you want to get a good mushroom harvest, then during the collection you need to adhere to certain rules. The first thing to pay attention to is the place where chanterelles are growing. Do not look for them near the road. It is also not recommended to collect fruit bodies in industrial zones.

This type of mushroom has a property to absorb toxic substances and accumulate them. Especially they are sensitive to exhaust gases and all sorts of poisons. This affects not only on the taste qualities of the product, and on the safety of its use.

Unpleasant bitterness in mushrooms may be present due to the good summer outlined. Chanterelles need regular water intake.

Lesia meat have the property to absorb harmful toxic substances - this is one of the reasons for the appearance of bitterness. Therefore, it is not important (= unavailable) to collect them near industrial enterprises and along the roads.

The same mushrooms that grow in coniferous forests are susceptible to the appearance of a bitter taste.

Is it possible to remove or at least reduce the feeling of bitterness of frozen chanterelles?

According to the experience, the owners can be said with confidence that most of the bitterness will go away, if immediately after defrosting the chanterelle, rinse with cold water, after frying them in vegetable oil, and finally add a small amount of vinegar and all sorts of spices. Part of this procedure really neutralizes the taste of bitterness, and the part simply carries.

It is possible before roasting the foll, first boil, merging the water several times, and after frying and adding the main dish, however, it is difficult to deal with this question. Since the so-called "bitterness" is mostly frozen chanterelles, of course, if the entire frost procedure is performed correctly, only those people who rarely eat these mushrooms are felt.

Those who periodically include in their diet this grade of mushrooms, using them after freezing, no bitterness is felt. They just get used to this specific taste, which is not so unpleasant!

It all concerns that frozen fastest chanterelles, whose freezing technology has solved completely. However, if you have at least the slightest suspicions that the mushrooms were stored or were frozen not quite correctly, then it is better to give up from such foxes and not use in cooking! Such products can cause even poisoning.

These mushrooms are distinguished by excellent taste and by themselves, but dishes with them can be prepared simply unsurpassed. However, many, complain of bitterness in these mushrooms.

Even those who know well how to make chanterelles to cook, so as not to be prouded, it does not always succeed. But this is not a reason to deny yourself the pleasure and to enjoy these delicious mushrooms.

Therefore, we will talk here about where borrowing them, and how to cook mushrooms for chanterelles, so as not to be patched.

Collection and processing

There are 2 reasons for the appearance of bitterness in mushrooms - non-compliance with the rules for collecting and blank for further storage.

In the first case, chanterelles are proud after harvesting in arid weather. Also, the presence of bitterness is possible in mushrooms collected near the roads, industrial zones. In addition, it is subject to chanterelles that grow surrounded by moss and coniferous trees.

A source: https://rosinkastorg.ru/eda-i-napitki/lisichki-gorkie-2.html

Why prickly chanterelles after freezing: what to do, how to remove bitterness, how to cook, so as not to be patched after frying

Frozen chanterelles are praying what to do

Chanterelles have long been in demand among mushrooms. They do not belong to the most popular types of this food product, but despite this, you can cook excellent dishes.

Why prickly chanterelle

The chemical composition on 100 g of the product is as follows:

  • water - 88.5 g;
  • Food fibers - 7 g;
  • Carbohydrates - 1 g;
  • Fats - 1 g;
  • Proteins - 1.5 g;
  • ash - 1 g

Starch, cholesterol and transgira in the product are absent. A special chemical composition of Lysichek also includes certain polysaccharides and the substance of the treeaniannosis, thanks to which there is a taste of bitterness in the pulp.

It is worth noting that because of this, these mushrooms are never worm. Pests do not tolerate the above components, as a result of which the fruit bodies do not affect. You can easily correct this problem if you adhere to certain rules for collecting and processing mushrooms.

Next in the article you will learn about this in more detail.

Rules for collecting

If you want to get a good mushroom harvest, then during the collection you need to adhere to certain rules. The first thing to pay attention to is the place where chanterelles are growing. Do not look for them near the road. It is also not recommended to collect fruit bodies in industrial zones.

This type of mushroom has a property to absorb toxic substances and accumulate them. Especially they are sensitive to exhaust gases and all sorts of poisons. This affects not only on the taste qualities of the product, and on the safety of its use.

In addition, the taste of chanterelles affect the weather conditions and the harvest time. Mushrooms do not tolerate a long drought, it is because of this, borrowing appears in them. It is also worth noting that they do not like to grow near coniferous trees and moss.

Experienced mushrooms have noticed that such a neighborhood is able to spoil the taste of the product.

Processing rules

You can distinguish two main reasons that cause bitter taste in mushrooms:

  • Wrong harvest;
  • Failure to follow the rules for further storage and application in cooking.

On the rules of processing, it will be more detailed.

Important! Vintage should be recycled immediately after collecting. If you leave it more than a day, it will be put by toxic substances and spoil your taste.

After collecting

Proper processing of mushrooms immediately after collecting provides such actions:

  • It is necessary to carefully clean the chanterelles from the garbage from the crop;
  • 2-3 times need to be rinsed under running water;
  • brine (2 hours l. On 2 liters of water) Pour chanterelles by 50-60 min. (This soaking helps very well);
  • Mushrooms need to dry well, after you are salty water.

The product is ready for further use.

After defrosting

In order for the mushrooms to be sure, it is important to correctly processed before frost. This is an important and necessary process. Well helps to booze chanterelles.

Thermal processing will eliminate an unpleasant taste.

Important! Store frozen chanterelles permissible no more than 3 months.

If you exceed this time, then they begin to accumulate a dangerous amount of toxins.

Also before freeze the product, it is recommended to sort a crop and choose the smallest and young fruit bodies. As practice shows, they are more suitable for this type of storage and better retain taste quality.

https://www.youtube.com/watch?v=l4ilznr5zy8.

If you in the refrigerator put raw mushrooms, then the first thing you need to do with them after defrosting is to rinse well under running water. The chanterelles need to be thermally handled.

The question arises how much time they must end. They need to boil them at least 15 minutes. Water needs to be slightly saturated and add a pair of citric acid pinch.

After the above procedure, various dishes can be prepared from the product.

Dried

By their specifics, chanterelles have a light mustard, and dried mushrooms are no exception.

Below are options for eliminating this taste:

  1. Soak product for several hours in warm milk. Mushrooms must be fully covered by it.
  2. Pour the cold salt solution for 6-8 hours, while the water must be changed 2-3 times, as mushrooms can score in this form.
  3. Boil the product in water with citric acid. You can also add spices to taste. It is well neutralized bitterness: carnation, bay leaf or dill.

How to remove bitterness after cooking

From these mushrooms are preparing a lot of dishes. They can be boiled, fry, bake, marinate, dry, add to various salads and other dishes. Preparation will take a long time. Delicious soup .

Many hostesses prefer to freeze fruit bodies in broth. It is very convenient. At any time, you can get a blank from the refrigerator and quickly cook a delicious soup. Learn if you can eat chanterelles during pregnancy. Fried mushrooms will become an excellent addition to any side man.

In our country, such a dish has always loved, especially if chanterelles cook with potatoes. It is the frying product that cleans the bitterness well. Boiled fruit bodies are an excellent ingredient for various salads.

It is possible to solve the problem of bitterness after cooking with the help of vinegar, it not only eliminates an unpleasant taste, but also give the product spicy notes.

Sour cream, cheese, spices and fasteners are perfectly combined and absorb a small disadvantage of this product. The taste of mushrooms will be excellent and interesting.

With regular use of chanterelles, as a rule, bitterness becomes invisible. For many mushrooms, she even likes. If there is this product not often, then such a taste can scare you.

But you should not give up this dish, because it will not harm your health.

It is difficult to imagine the collected mushroom harvest from the forest without chanterelles. Their appearance and taste are special. Fruit bodies nutritious and useful. They do not occupy leading positions among product data on taste quality, but if you put a dish from chanterelles on the table, then it will definitely like everyone.

A source: https://fermer.blog/bok/griby/solidobnye-griby/lisichki/13831-kak-ubrat-gorech-iz-lisichek.html

Why prickly chanterelles: after freezing what to do

Frozen chanterelles are praying what to do

It is often found that chanterelles are proud after freezing. A bitter taste is present in this kind of fungi from nature, but it is often enhanced. To prevent such a situation, you need to know the rules for assembling and storing the harvest. If you failed to remove bitterness, everything is fixed during cooking.

Ways to deal with bitterness in chanterelles

Causes of bitterness

There are two reasons why borrow in the taste of chanterelle: errors when harvesting and improper billet for storage mushrooms.

Wrong harvest

Mushrooms of chanterelles are absorbed if they were collected during an inappropriate period - in the arid period. Also flavoring qualities depend on the place of growth.

It is not necessary to collect mushrooms near the tracks, large industrial enterprises: they absorb toxic substances with the entire surface of the fruit body and through mycelium.

The bitterness is also characteristic of chanterelles, which are located near coniferous plants or surrounded by moss.

Inexperienced gatherers of mushrooms may accidentally put false chanterelles, which have unpleasant bitterness in taste. They are distinguished by bright orange colors of the hats (in the real it is saturated yellow). Bitter taste quickly applies to other mushrooms, so you should learn to distinguish edible from poisonous.

Wrong billet

Also, they are pretty chanterelles after freezing, if they are not processed by the rules. So that this does not happen, perform such actions:

  • Cleans from garbage, cut out faded places, waste-quality specimens are selected;
  • rinsed several times under running water;
  • poured cold salted water;
  • After 1.5-2 hours merged and dried.

Manipulations commit immediately after collecting. If the product passes a certain time, it accumulates a lot of toxic substances.

Before freezing mushrooms you need to boil

Some hostesses harvest mushrooms with raw, but then frozen chanterelles are proud. To get rid of an unpleasant taste, they are pre-backed up (first 10 minutes, then they replace water and boil readiness).

The cooled fruit bodies unfold through hermetic containers. In the freezer, they are placed in small portions (the product is not subject to re-freeze). Frozen woven mushrooms are more compact than raw.

It helps to save space.

For the first courses freeze mushrooms together with the broth, in which they were cooked. This is a convenient way for future preparation, because it does not require defrost. The briquettes extracted from the freezer are immediately thrown into the pan.

Irina Selyutin (biologist):

Even frozen chanterelle in broth can be a little bitten and it spoils the taste of cooked dishes. To get rid of bitterness after defrosting of the workpiece (briquette broth with mushrooms), you need:

  • merge broth into separate dishes, and rinse the mushrooms well under cold flowing water;
  • Pour mushrooms with a small amount of water, add a quarter-cut on a fourth bulb and boil 10 minutes after boiling on medium heat;
  • Drop chanterelles on the colander, give drain completely water and continue cooking.

Larger chanterelles are bitten after freezing, so for this procedure it is worth choosing young copies (no hats should be revealed). They are more useful substances.

How to get rid of bitter fungi

When they are proud of chanterelles after freezing, it is worth trying to remove an unpleasant taste. For this, mushrooms are defrosting at room temperature or placed them in cold water.

If the freezing did not produce heat treatment, perform such actions:

  • soaked overnight in cold salted water;
  • Boiled (up to 8 minutes), adding salt or pinch of citric acid, drained and replaced water.

If the precedes of chanterelles were previously harvested, after defrosting them it is necessary to pickle or cook, adding spices: bay leaf, carnation, pepper peas, dill or vinegar.

If all the recommendations are made, and the mushrooms still give the dish a bitter taste, the reason often lies in poor-quality sunflower oil. Grown when preparation, the product can also give mustard. In this case, it is worth adding to it sour cream or mayonnaise and stew 15 minutes.

How to get rid of truncate

If the fruit bodies had a bitter taste, it will remain not only during freezing. Dried chanterelles will also be patched. To remove the unpleasant taste will help one of the following ways:

  • Pour cold salted water by 5-8 hours. Menate it throughout the day several times, otherwise there will be zakis.
  • Fully dip in warm milk. Leave for 2-3 hours.

Then dried mushrooms should peak again. Spices and citric acid are added to the broth.

Conclusion

There is one plus due to the mustard in the taste of mushrooms of chanterelles: they are not affected by parasites. People who often use these mushrooms are getting used to a specific taste. These mushrooms are not dangerous for health if proposed correctly.

If bitter taste does not like, be sure to remove it. Then frozen mushrooms will become a high-quality ingredient for the preparation of exquisite dishes in the cold season.

A source: https://fermoved.ru/gribyi/gorchat-lisichki.html.

Why is frozen fastest chanterelles and what to do? Women's magazine DELAFE.RU

Frozen chanterelles are praying what to do

Delicious and healthy mushrooms are usually collected in summer. Based on such a product, you can prepare different dishes. Forest gifts can be dried, cooking, freezing and preserving. Some hostesses often discover that frosthed mushrooms begin to be patterned. Therefore, it is important to figure out why it happens and how to avoid it.

This happens usually for two reasons: with incorrect processing after the collection of raw materials and because of the billet errors before freezing. If you comply with all the rules for the preparation of such a product, you can be sure that the dishes will not be corrupted by the bitter taste of chanterelles.

Recipe correctly frozen mushrooms for the winter

In order for the mushrooms to be bitter and occupied less space during storage, you need to cook them before freezing. You can briefly soak them into a saucepan with cold water so that the process of removing the forest garbage, like moss, dirt and other things passed faster and easier.

Next, you can add mushrooms directly into the sink, sticking the grid stock and continue to rinse with cold water. Cut them into pieces for more comfortable cooking. Grinding of chanterelles will also need to save space when stored. Fold cut mushrooms into a large saucepan and fill it all with water.

Wait until they boil, and enjoy the aroma of mushrooms, remove the entire foam-generated foam, in which there are garbage particles, which was not completely washed. Salt the water and continue cooking. How many? By time about 15-20 minutes. After pouring water, throw off the mushrooms in the colander and rinse with cold water.

If in the winter you want to prepare mushrooms for soup, then you need to prepare a bit of ragum and freeze mushrooms right in it. Fold foxes in trays in which they will be stored frozen. The next day it is possible to fold into polyethylene bags.

Make it in a plastic container is quite easy, in the enameled you will need to lower the bottom in hot water for a couple of seconds. Or leave them in the same container if it is not needed yet.

Before cooking dishes to defrost chanterelles, if you need to cook soup, then place them right in the frozen form.

Before hot, you need to put them in boiling water, on time it takes a few minutes, and then shifting into the colander. Chanterelles are best added to vegetables, and not meat, as they contain a large amount of protein.

Some dishes recipes contain recommendations on handling frozen mushrooms, but our tips will not be superfluous too.

After freezing

Usually chanterelles are proud after freezing due to harvesting in dry weather. To get rid of mustard, they need to soak them before bookmarking in the freezer. Many hostesses boiled mushrooms for further freezing to completely get rid of the unpleasant taste.

Chanterelles can be frozen with broth in hermetic container, and after defrosting - immediately shifting into a saucepan for cooking.

To remove the bitterness of frozen mushrooms after defrosting can be in two ways:

  • Lower in boiling water and cook for 15 minutes. on low heat;
  • Pour salt solution (1 tbsp. per 1 l of water) and add 3 chips of citric acid.

After defrosting, the mushrooms are soaked half an hour, then washed, shut down into the saucepan and poured with clean water. They should be prepared on low heat with the addition of one bulb, cut by quarter, for 10 minutes.

Major frozen mushrooms are distinguished highly tangible bitterness, so use small and medium copies in this form. After defrosting, they practically do not care.

How large chanterelles are frozen

Often chanterelles of large sizes after freezing and further use in the preparation of the dish, it takes a bitter taste. In order to avoid this, they will need to be prepared, or simply cook.

To start boiling them, fresh mushrooms are washed, removing all the dirt and sticking garbage.

Chanterelles are cleaning in cold water for several minutes and each mushroom is separately cut into several parts.

All parts are laid out in a saucepan, then flooded with cold water. The mixture is brought to a boil, moreover, it is necessary to remove the foam, salt and boil all this 15 minutes.

Then mushrooms move to a colander, quickly cooled under cold water. They laid out on the towel or remain in the colander until all the water stalks.

After chanterelle, it will also be necessary to put in the container, close the lid and remove into the freezer for freezing, before that by signing the container.

Recipes dishes from chanterelles just cook and at the same time they are surprisingly delicious. If you want to enjoy the taste of mushrooms all year round, they should be prepared for the winter. To do this, you can use the recipe, how to properly prepare mushrooms for the winter.

Fried

Mushrooms need to be recycled immediately after collecting

The mustard in fried chanters may appear as a result of mixing false and real mushrooms. If there are doubts, you should utilize them, because Remove bitterness from the fried product in this case will not work.

The second option is why the chanterelles are glorified with frying, - untimely processing, as a result of which mushrooms accumulate toxic substances and begin to be patterned. Immediately after harvesting, they need to be sorted out and pour cold water for 2 hours. After soaking, they are washed under clean water and start cooking.

If all the recommendations are observed, and the chanterelles are still absorbed, perhaps such a taste gives vegetable oil in which they are preparing. To remove the mustard, they need to be twisted with any sauce and extinguish on medium heat for 15 minutes.

You can eliminate the bitterness of mushrooms in front of hot, and in another way - first soak in water by the above-described technology, and then peak in the marinade with the addition of cinnamon, laurels, dill, carnations and parsley. Cooking time - 15 min. In case, after that, the mushrooms still have a bitter taste, they need to be thrown out, because After frying, bitterness will not leave.

Cooking: How many times and how long

Useful red mushrooms - a unique product. Do you need to boil them before cooking? These mushrooms are not worm, and many cooks do not boil them before hot.

It is believed that such a fried product without prior bunning has a much more rich taste and juiciness. However, it is not necessary to risk health and expose yourself the risk of poisoning.

It will correctly be booked to boil, and then frank chanterelles. But in this process it is necessary to follow the rules:

  1. Prepared fruits lay out in a saucepan.
  2. Pour cool water and soak the product for 20-30 minutes.
  3. Drain the water with a colander.
  4. Boil the salted water, after which it is put in the pan of the exhaled fruits.
  5. Peeling 15-20 minutes, drain the water, repeat the procedure.
  6. Throw down on a colander.

Many people do not know how much cooking mushrooms before hot, and for tranquility boil them within an hour. No need to digest this product, since the whole mushroom taste can remain in the brave.

Dried

Often the cause of bitterness of dry mushrooms can be untimely processing, collecting dry weather or cutting of chanterelles growing near the needles and surrounded by moss.

The following manipulations will help to get rid of the unpleasant taste:

  • Putting in salted water for 6-8 hours. Use a solution of 2 liters of water and 2 tbsp. l. Salt. During this time, water needs to drain three times and replace with a new solution;
  • Pour mushrooms with warm milk (40 ° C), leave for 3 hours. Then they drain milk, and rinse fungi under clean water;
  • Before drying, they can additionally boil in salted water with the addition of laurels, cinnamon, cloves and dill.

Boiled

The reasons why boiled chanterelles are absorbed, several:

  • the presence of toxic substances in the pulp;
  • incorrect and untimely processing;
  • Use too large mushrooms with high bitterness.

After cooking in salted water, bitter chanterelles can be prepared with the addition of different sauces, which will soften the unpleasant taste. Experienced mushrooms advise to collect small copies with non-abrupt hats: they are practically not proud.

It is often found that they are proud of chanterelles after freezing. A bitter taste is present in this kind of fungi from nature, but it is often enhanced. To prevent such a situation, you need to know the rules for cleaning and storing the harvest. If you failed to remove bitterness, everything is fixed during cooking.

A source: https://mik-nn2003.ru/vazhno-znat/lisichki-gorchat-posle-zharki.html

Why is they pierced chanterelles and how to get rid of this problem

Frozen chanterelles are praying what to do

Encyclopedia "Mushroom Info" Handbook of the Mushroom Purchase Pretty Chanits and how to get rid of this problem

Revealed on the bright appearance of chanterelles are excellent mushrooms due to their taste. These fruit bodies can be subject to any processing: fry, cook, salt, freeze, marine and dry. Although chanterelles and bitterness - inseparable concepts, after heat treatment, the flesh of mushrooms becomes fragrant, tender and amazingly delicious.

Many novice mushroom skins are asked: why are the chanterelles and what to do to remove this bitterness? It must be said that these mushrooms are unique, because the worms and insects do not eat them, which means they remain entirely and not spoiled. The reason for this is precisely the bitterness of the pulver, which adversely affects all parasites.

It is worth saying that cleaning and any thermal processing of chanterelles should be carried out on the very day when the harvest is assembled. Any maturity for a long time can lead to accumulating in mushrooms of harmful toxins, which can harm human health.

In this article, you can get a comprehensive answer to the question why mushrooms are chanterelles are bitter, and also familiarize themselves with proven ways to help remove this unpleasant feature.

Why are chanterelles that are proud after freezing and what to do if the mushrooms are bitter for defrosting?

Why are chanterelle prostrate after freezing and what to do to fix it? Indeed, getting frozen frozen mushrooms from the freezer in winter, sometimes you can detect a small bitterness. If you immediately do not pay attention to it, the cooked dish can be spoiled.

So, why after defrosting the mushrooms of chanterelles, and what rules need to stick to this to avoid? In order for an unpleasant bitter taste after defrosting, the following recommendations are complied with before the preparation:

  • Mushrooms are cleaned from forest garbage, land or sand and immediately cut fiddling areas.
  • Thoroughly washed in a large amount of water, stirring with hands.
  • Cold water poured and leave 1.5-2 hours.
  • Water drain, lay the mushrooms on the grille and leave for 20-30 minutes to glass.
  • After that, focus on polyethylene packages or food containers and put in the freezer.

Why are frozen foxes are bitter and how to remove bitterness from frostbed mushrooms?

But sometimes, even despite the observance of the rules, frozen chanterelles are proud, why? It would be better after soaking the mushrooms to boil to the bitterness of the gone for sure.

Another factor, why frozen chanterelles remain bitter - harvest time. In the arid mushroom season in the mushrooms, bitterness is necessarily present, which is difficult to remove with soaking.

How can I remove bitterness from frozen chanterelles if they were harvested in raw form?

  • After defrosting the mushrooms are lowered into boiling water and boiled 10-15 minutes on slow fire.
  • You can add 1 tbsp into water. l. Salts and 2-3 climbing citric acid. Such actions will help remove the bitter taste from the fruit bodies.

In addition, thermal processing will add you the confidence that the workpiece will not deteriorate after randomly defrosting the freezer. It is worth adding that the boiled chanterelles become more compact and occupied in the freezer less space than raw.

How else can you remove bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing? Frozen fresh mushrooms are very tasty if they cook soup out of them or add to fried potatoes. But there are problem situations when mushrooms are proud.

Therefore, after freezing, fruit bodies are defrosting to begin.

Next, the question arises, how to remove the bitterness from the frostbed chanterelles so that the dish is made from them do not lose the mushroom taste and fragrance? In this case, the mushrooms are blanched in boiling salted water 5-7 minutes, pre-laying them after defrosting into a colander.

I would like to draw your attention to the fact that only young instances of chanterelles are best subjected to frost, which did not completely straighten their caps. Such fruit bodies practically do not have bitter taste and contain more nutrients and vitamins in their composition than overwhelmed.

Many experienced hostesses prefer to freeze chanterelles directly in the mushroom broth, in which they were cooked. Note that this method is convenient, because later mushrooms are used immediately after extraction from the freezer without prior defrost. Prepared first dishes from such a workpiece is incredibly tasty.

However, it happens that even in broth mushrooms have a slightly bitter taste. Why are chanterelle after cooking and how to fix the situation?

  • The workpiece for the first dishes are defrosting, the broth is drained, and the mushrooms are washed under a crane with cold water.
  • Poured with a small amount of water, adding one bulb, chopped into 4 parts, and boiled 10 minutes on medium heat.
  • Throw off on the colander, they give a track and proceed to further processing processes.

How to get rid of bitterness in chanterelles after boiling?

After preheating, the chanterelle remains bitter, what to do in this case? There may be several reasons for this: for example, the individual feature of the fruit bodies, the presence of toxins in the flesh, as well as incorrect processing.

Natural bitter taste of chanterelles can complicate technology and increase the duration of cooking. But thanks to this bitter, the appearance of fruit bodies is practically not spoiled by pest insects that do not like bitter food.

It is worth saying that although bitterness of mushrooms does not harm human health, I don't like such a taste. Therefore, so that the foxes get rid of the bitter taste during boiling, salt, citric acid, bay leaf, clove buds and fragrant peppers are added to the water. After the first cooking for 5-8 minutes, the water is drained and poured new. Boiled again, but without adding salt and spices.

In addition, there is a way to simplify the task and showing how to get rid of bitterness in chanterelles.

After boiling in salted water, 15 minutes mushrooms can be prepared in a pickled form or add various sauces and fill to the dish. This method will make the bitter taste of chanterelles less noticeable.

As a rule, it is possible to get used to the specific taste of fruit bodies, if you constantly use them. But those who rarely eat chanterelles immediately notice bitterness.

However, do not forget about an important factor that will help to avoid bitterness: collect mushrooms of small sizes with non-scratched hats!

Why are roasted foxes dorsha and what to do to get rid of the problem?

It often happens that even after frying fasteners, they dorsham, why does this happen? When the hostess first faces such problems - this leads it to bewilderment and stood in doubts in the edibleness of mushrooms.

Why fried foxes are proud - the question is very practical. Perhaps the fact is that false chanterelles have fallen into mushrooms, which have a strong bitterness in the pulp, which spoiled the taste of all mushrooms. Therefore, if there is at least a drop of doubt what mushrooms you have collected and prepared - it is better not to be seduced and throw them away.

Another option why fasteners are bitten with frying, lies in the retrieval of the preliminary soaking of mushrooms. It is necessary to do this immediately after cleaning: pour the fungal harvest with cold water and leave 1.5-2 hours. After that, rinse in a large amount of water, and then proceed to further recycling.

Some cooks noticed why bitter remains after frying chanterelles. The peculiarity of such a problem is that mushrooms after bringing home could not be recycled, accumulating toxic substances in pulp.

Before firing the frying mushrooms are soaked, dried in boiling salted water and only then fry. Although such processes require additional time, bitterness inherent in chanterelles will definitely go.

Why after frying fasteners are bitter and is it possible to fix it?

What should I do if fried fasteners don't care even after pre-soaking and boiling? Perhaps the fruit bodies are burned or frightened on bitter sunflower oil.

Then you need to do these fasteners as follows: Add sour cream or mayonnaise, spices and snack on low heat for 15 minutes.

You can try to correct the situation as follows: to cut the boiled mushrooms in the flour and cook on the butter with the addition of fried in the sugar of onions.

The reasons for the fact that bitterness remains, it may be completely different. Try when boiling to put in the water a bag of tight fabric with spices: cloves, laurel sheet, cinnamon stick, fresh greenery of dill and parsley. If you tried all the manipulations to remove bitterness, but it still remained - throw mushrooms, I do not regret the time spent and their forces.

Why are dried foxes and how to save mushrooms from this shortcoming?

If even after thermal processing, the mushrooms have a bitter taste, then it is clear why the dried foxes are absolutely. By their specifics, mushrooms already have bitterness in the pulbene. In addition, chanterelles could grow in coniferous forests on a litter of moss, which enhances the taste of bitterness. The simple tips described below will help you save the dried mushrooms from this shortage.

First option - soaking foxes in cold water with the addition of salt for 5-8 hours. At the same time, water should be changed 2-3 times a day so that the fruit bodies do not occur.

Second option - Pour mushrooms with warm milk so that they completely covered the product, and leave for 2-3 hours.

In addition, chanterelles after soaking better boil with the addition of citric acid and some spices: laurel sheet, cloves, as well as umbrellas of dill. Adding these ingredients will fully help remove bitterness from dried chanterelles.

Article:

A source: http://grib-info.ru/spravochnik-gribnika/pochemu-gorchhat-lisichki-i-kak-izichkivitsya-ot-toj-prblemy.html

Why prickly chanterelles after freezing

Frozen chanterelles are praying what to do

Delicious and healthy mushrooms are usually collected in summer. Based on such a product, you can prepare different dishes. Forest gifts can be dried, cooking, freezing and preserving. Some hostesses often discover that frosthed mushrooms begin to be patterned. Therefore, it is important to figure out why it happens and how to avoid it.

This happens usually for two reasons: with incorrect processing after the collection of raw materials and because of the billet errors before freezing. If you comply with all the rules for the preparation of such a product, you can be sure that the dishes will not be corrupted by the bitter taste of chanterelles.

How to freeze chanterelles

This type of mushrooms somewhat loses its taste characteristics during marination, so they are recommended to use fresh. For this method of storing fungi, it is recommended to choose young chanterelles of medium sizes. To prevent the appearance of bitterness, you should follow certain requirements.

  1. After collecting raw materials to process specially. It should be remembered that it is necessary to prepare them for long-term storage in the shortest possible time, since chanterelles will gain bitterness. First you need to paint mushrooms, separating small and large instances, and remove all the existing garbage.
  2. Next, you should separate the legs from the hats, and then rinse it well. Now the product is recommended to soak in cold, slightly salted water for several hours. After two hours of mushrooms, dry, laying them on a towel.
  3. Chanterelles are ready for further processing. Most hostesses are accustomed to freeze them in raw form. As a result, a bitter taste may appear. To prevent this, it is recommended to boil them first, in the process of cooking periodically changing water.
  4. After that, boiled chanterelles in small parts are placed in packages and send to the freezer. If you want to freeze the product with individual mushrooms, it is best to do it with layers, that is, first put in the freezer with one layer. Only after its freezing chanterelles separately lay out in another container.

Method 1 There are several options for freezing such a product. If you prepare it quickly, with the consumption of food in it, the maximum of beneficial substances will be preserved. The shelf life of fresh foxes when in the freezer is five months.

The first way implies cooling raw mushrooms. To do this, select only those instances that have a dense texture and do not have any damage. It should also be borne in mind that large and dry fruits are not suitable for this method of processing.

After packing, each mushroom must be wired with a paper towel. It is not recommended to wash them. Such a procedure without water use will allow longer to maintain the quality of such a delicacy.

Now chanterelles need to be decomposed on a tray with one layer and send to the freezer for 12-15 hours.

Upon expiration of this time, frozen mushrooms can be shipped in packages or containers. The temperature of the freezer must be 15 degrees below zero.

Method 2 Billets can also be made from fried mushrooms. Any chanterelles are suitable for frying. You only need to get rid of spoiled instances. If the collection of raw materials was carried out independently, there is no doubt about his quality, it is not necessary to wash. You can only view the mushrooms and get rid of leaves, twigs and dirt.

Next, chanterelles send to the pan with the addition of a small amount of oil. The cooking process is not more than 20 minutes. During cooking, it is necessary to ensure that all fluid evaporates from the mushroom mass, and the chanterelles themselves purchased a ruddy crust.

Fry without applying any additives, spices, with the exception of vegetable oil.

Cannot be fried on animal fat. Otherwise, mushrooms will get outstands, and the product will be suitable for eating no more than a month. After the frying process is completed, the prepared instances must be put on a paper napkin and withstand to cooling.

Next, roasted chanterelles package in any convenient way and send for long-term storage in the freezer. The advantage of this method of workpiece is that after the defrost, they will be almost ready for use.

Method 3. Mushrooms can also be harvested in the form of broth. This option is suitable in the case when the products are supposed to be used for the manufacture of soup.

Preparation of fresh fruits is carried out standard, then it is necessary to pour water into the container and put it on fire. When the first bubbles appear, the liquid should be salted and across taste. At this stage you can also add crushed greens.

Now to the total mass to introduce mushrooms. With constant stirring, cook the composition of no more than seven minutes.

Next, chanterelles should be folded on the colander, the broth does not pour. After cooling the fruits in the solution, take the container and fasten it from the inside with the food film. To put mushrooms in this dish, and then pour them to cooled broth.

In this form, the container is sent for several hours to the freezer. After frozen, pull out the frozen composition of the dishes and the resulting briquette to put back to the cold.

From such a semi-finished product, you can safely prepare soups or any second dishes.

Method 4. Boiled chanterelles are also allowed to freeze. The advantage of such treatment is that, in this case, the possibility of the appearance of bitterness is excluded. To begin, it is necessary to carefully sort out the fruits, removing garbage and spoiled mushrooms. If the raw material is quite large, it is recommended to divide it into two parts.

After that, it is necessary to pour in dishes for cooking water in such a way that it was twice as much as the chanterelles themselves. Having waited for boiling, you should add salt at the rate of 1 tbsp. per 1 kg of product. Then already enter mushrooms.

Cooking should continue 5-6 minutes. If the film appears, it is necessary to get rid of it from it. Cooking such a delicacy can be longer, but this will lead to the fact that the product will lose its taste properties and a specific smell.

Next, chanterelle to put in a colander to flow off the entire fluid. After that, rawly lay out on a drying towel. If this recommendation is neglected, it will turn out that this excess moisture will turn into ice. After that, mushrooms decompose on the tray and send to the freezer. After 10-12 hours, you can put them in the plastic container or packages for long-term storage.

Why after freezing are progress

When billet, it is important to comply with the entire sequence of procedure. However, even after that it can be found that the product is patched. There are several factors that are the reason. Often, the problem may be hiding in the proud sunflower oil.

Another probable reason is the presence of false lyscles. If even after the manipulation described above, the situation has not improved, you will have to throw the composition in the trash.

An unpleasant bitter taste may appear in mushrooms that were kept for a long time. It is not recommended to keep such a delicacy in the freezer longer than 3-4 months. It is important to take into account that over time, hazardous substances accumulate in them, which are able to lead to intoxication.

How to defrost chanterelles

Separately, it should be understood how it is necessary to defrost such a delicacy. If we talk about the oven, it is important to understand that in this case it will negatively affect the taste and structure.

It is best to use a microwave, selecting the appropriate function. However, if there is a sufficient amount of free time, it is still recommended to defrost chanterelles at room temperature.

It is allowed to put them in warm water.

Another popular way is to scalding with boiling water. After such a procedure, mushrooms should be placed for a couple of hours into milk. This will additionally contribute to the elimination of bitterness.

We advise you to read: Can there be raw chanterelles read

How to remove bitterness from frozen chanterelles

If it turned out that bitterness arose precisely because of poor vegetable oil, it is recommended to mix bitter chanterelles with mayonnaise or sour cream, spice, salt, and then grieved on a weak heat for a quarter of an hour. You can also, encountering such a problem, rewind mushrooms in flour and fry using butter. Another way - to add to the mushrooms roasted in Sahara onions.

In addition, if after defrosting it was found that they are proud, you should soak the product in cold, salted water. A positive result is achieved when this procedure is performed for the night. However, even if it did not help, it will be necessary to carry out heat treatment.

Improve the taste qualities of such a product will allow spices. In this case, the bay leaf is suitable, black pepper pepper or carnation. Also, cooks advise add a small amount of vinegar.

«Important: All information on the site is provided solely for informational purposes. Before applying certain recommendations, consult with a profile specialist. Neither the editors nor the authors are responsible for any possible harm caused by materials. "

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A source: https://polzavred-edi.ru/pocchemu-gorchahat-lisichki-posle-zamorozki/

It is often found that they are proud of chanterelles after freezing. A bitter taste is present in this kind of fungi from nature, but it is often enhanced. To prevent such a situation, you need to know the rules for cleaning and storing the harvest. If you failed to remove bitterness, everything is fixed during cooking.

Causes of bitterness

There are two reasons why there are bitterness in the taste of chanterelle: errors when harvesting and improper billet for storage mushrooms.

Wrong harvest

Mushrooms of chanterelles are absorbed if they were collected in a while, in a haul. Also flavoring qualities depend on the place of growth. Do not assemble mushrooms near the tracks, large industrial enterprises: they absorb toxic substances. The bitterness is also characteristic of chanterelles, which are located near coniferous plants or surrounded by moss.

Inexperienced gatherers of mushrooms can accidentally put false chanterelles that have an unpleasant bitterness. They are distinguished by bright orange colors of the hats (in the real it is saturated yellow). Bitter taste quickly applies to other mushrooms, so you should learn to distinguish edible from poisonous.

Wrong billet

Also, they are pretty chanterelles after freezing, if they are not processed by the rules. So that this does not happen, perform such actions:

  • cleaned from garbage, cut out faded places, waste-quality is selected;
  • rinsed several times;
  • poured cold salted water;
  • After 1.5-2 hours merged and dried.

Manipulations commit immediately after collecting. If the product passes a certain time, it accumulates a lot of toxic substances.

Some hostesses harvest mushrooms with raw, but then frozen chanterelles are proud. To get rid of an unpleasant taste, they are pre-backed up (first 10 minutes, then they replace water until readiness). The cooled fruits are decomposed on hermetic containers. In the freezer, they are placed in small portions (the product is not subject to re-freeze). Frozen woven mushrooms are more compact than raw. It helps to save space.

For the first courses freeze mushrooms together with the broth, in which they were cooked. This is a convenient way for future preparation, because it does not require defrost. The briquettes extracted from the freezer are immediately thrown into the pan.

Larger chanterelles are proud after freezing, so it is worth choosing small instances (no hats should be revealed). They are more useful substances.

How to get rid of bitter fungi

When they are proud of chanterelles after freezing, it is worth trying to remove an unpleasant taste. For this, mushrooms are defrosting at room temperature or placed them in cold water.

If the frost did not produce heat treatment, such actions are performed:

  • soaked overnight in cold salted water;
  • Boiled (up to 8 minutes), adding salt or pinch of citric acid, drained and replaced water.

If the precedes of chanterelles were previously harvested, after defrosting, they should be chopped or cooking, adding spices: bay leaf, carnation, pepper peas, dill - or vinegar.

If all the recommendations are made, and vegetables give the dish a bitter taste, the reason often lies in poor-quality sunflower oil. Grown when preparation, the product can also give mustard. In this case, it is worth adding to it sour cream or mayonnaise and stew 15 minutes.

How to get rid of truncate

If the fruit bodies had a bitter taste, it will remain not only during freezing. Dried chanterelles will also be patched. To remove the unpleasant taste will help one of the following methods:

  • Pour cold salted water for 5-8 hours. To change it throughout the day several times, otherwise there will be zakis.
  • Fully dip in warm milk. Leave for 2-3 hours.

Then dried vegetables should be slapped again. Spices and citric acid are added to the broth.

Conclusion

There is one plus when the mushrooms are proud of mushrooms: they do not affect the parasites. People who often use these fruits get used to the specific taste. These mushrooms are not dangerous for health if proposed correctly.

If bitter taste does not like, be sure to prevent it. Then frozen vegetables will become a high-quality ingredient for the preparation of exquisite dishes during the cold season.

fermoved.ru.

Before hot

At first, mushrooms should be sorted by checking whether an extraneous mushroom has been played in their company. It's easy to do: on their golden-red background, an extra mushroom is easy to detect.

We rinse them well under a strong jet of water. You can take advantage of the shower: it's easier to wash the dirt from under their lamellar hats.

Magnify chanterelles in cold water follows at least 5 hours. Then they need to cut into pieces (if the mushrooms are large) or so far to immerse in water and peak 10 minutes. You can put a linen bag with spices: connected with a bunch of fresh dill and parsley, a piece of solid cinnamon, a laurel sheet, carnation. This decoction will turn out to be delicious, but it should not be used as a basis for cooking. For such purposes, only white mushrooms and champignons are suitable.

Before frying chanterelles, they must be rinsed again under warm water. Now they are ready to go on a frying pan.

As you can see, get rid of the natural flavor flaws of chanterelles very simply, but the causes of the appearance of bitterness can be different.

Why can they be pattering?

Chanterelles can be missed due to dry weather. In this case, bitterness is cleaned by the method described above.

Can be missed frozen chanterelles. Perhaps them before frost were poorly processed. It is required to defrost and process, as described above.

If the mushrooms grew near coniferous trees, they will surely be pattering. In this case, hold them in the water better ten hours, and cook - half an hour. It is desirable to fry them with a lot of spices, and then stew in sour cream. But the guarantees that bitterness will disappear, no.

The saddest thing, if the chanterelles are absorbed due to the fact that you have prepared them with seed or overwhelmed. Or, even worse - no extraneous mushrooms were noticed in their mass. If you have resorted to all described manipulations, and got a bitter dish, then get ruthlessly with him.

About frying

It will be more tastier if before frying, you are cutting foxes in flour, and you will cook on creamy oil.

Take:

  • 0.5 kg of boiled chanterels;
  • 100 g of butter;
  • Large bulb;
  • 2 tablespoons of flour;
  • Salt and spices to taste (good choice - Tmin);
  • Grinding greenery of dill and parsley.

Observe foxes in flour. Finely cut down onions. At the rubbing at a moderate temperature, heals the creamy oil. Place the mushrooms first and roast them on medium heat. As soon as you feel the magic aroma, immediately lay out onions. Fry 20 minutes, mixing periodically. Then add a cumin (approximately 1 teaspoon), half of the sliced ​​greenery and mix. Cover the frying pan with the lid and at the minimum temperature, hold on the fire for another 3 minutes.

Chanterelles are ready. Lay out them on the dish and serve on the table by sprinkling the remaining fresh greens.

Screking good

Natural bitterness of chanterelles, on the one hand, complicates technology and increases the duration of cooking dishes. But on the other hand, it is thanks to her chanterelles almost always have a pleasant, not touched with flaws appearance: after all, insect pests, spoiling mushrooms, also do not like to eat bitter food.

kto-chto-gde.ru.

How to collect, recycle harvest

So that in the mushrooms after defrosting there was no bitter unpleasant flavor, it is facing the workpiece to follow the following rules:

The harvest after the collection must be thoroughly rinsed, clean from the garbage, sand, passing the stains along the way.

Taste qualities are largely dependent on harvest time. If the season was arid, most likely, bitterness will be present in mushrooms.

It is not necessary to make harvesting along the tracks, near industrial enterprises, industrial zones. Mushrooms have a property to quickly absorb, accumulate toxic substances, which adversely affects their taste. They are sensitive to the ecological setting of the growing area, quickly adsorb exhaust gases, all sorts of poisons.

First - about freezing methods

Amazing mushrooms are unique in that they do not like to be touched by larvae, worms. All thanks to the fact that they have bitterness in their pulbean, adversely affecting all parasites and helminths. Freeze chanterelles, subject to any processing stands on the same day, immediately after the harvest is assembled, brought home. If you leave mushrooms at room temperature for a long time, toxins are accumulated in them, harmful to health.

How to freeze the harvest? Young "dairy" mushrooms are suitable for freezing in raw form or after boiling in water, broth. Sustain, more reliable exposing a crop heat treatment. In this case, you can be sure that it will not disappear even after randomly defrosting the freezer. In addition, boiled mushrooms are compact, take up little space. This is especially important if the refrigerator camera is small, and the crop is assembled significant.

Rules Frost Fresh Mushrooms

It is recommended to freeze only young chanterelles that have not completely straightened the caps.

The harvest is carefully crossed, sort, selecting only small instances. After that, carefully clean the hats of mushrooms from garbage, cut the leg at the bottom.

Then the crop is washed with water, pretty washing sand, fine garbage under the hats. After washing the mushrooms lay on the towel until complete drying.

In order to turn out to be sinking separately frozen chanterelles, they are frozen by parts. Initially, in the pallet lay out 1 layer, after which it is subject to freezing.

After a few hours, the mushrooms shift into containers or plastic bags, prepare the next batch for freezing.

Features freezing of large mushrooms

It often happens that large frozen copies after defrosting, cooking is proud. Excluding an unpleasant flavor will help pre-bumping before frost.

Freshly placed chanterelles are sorted, remove the garbage, washed in running water. After that, they are cut on slices, fold into the saucepan, poured with flowing water.

The container with mushrooms is satisfied, put on fire, bring to a boil, drunk 15-20 minutes.

The boiled copies are laid out in the colander, they are quickly styled in running water, lay on a napkin or a towel for drying.

The final procedure is packageing mushrooms in containers, plastic bags, room in the freezer.

Chanterelles frozen in broth

The crop can partially freeze directly in the broth in which it was cooked. This processing method is convenient. In the future, mushrooms can be used immediately after removing from the freezer for the preparation of the first dishes.

Selected, washed copies are dried in the salted broth for about 15-20 minutes.

After that, the container is cooled, the boiled mushrooms are shifted into the freezing containers.

If you need to prepare a gravy or first dish, you do not need to defrost chanterelles. The briquette is placed in boiling water, boil the recipe dish. When the need arises to completely defrost the product, do it at room temperature. Do not put it processing in hot water or microwave stove.

gribnichki.ru.

Here, one comrade on the name 7Agzhor shared the theory of why the foxes are bitter: "Soon the fate of the Siberian Agriculture with a specialist from the Siberian Research Institute (World Authority Institute, by the way!), His version is as follows: - Mushrooms are extremely susceptible to soil-climatic growth conditions. Grown into arid, or simply dry, hot weather, have a less water-saturated and more concentrated structure. Freezing mushrooms We only enhance this condition, the solvent is combined (water), and the accumulation of the critical concentration of the substance that gives, in the end, bitterness. (Abstracted analogy: Increasing salt concentration, we change the taste with salty on.

Ny capricious lady chanterelle - a little bit wrong, I immediately have fainting and migraine.

The theory without practicing is dead, practice without the theory of blind. Two seasons checked - it works! In the roast, dry summer, even mushrooms from a row after frosting!

If you are not sure of mushrooms - blanch before frost. On the color, taste, and the smell does not particularly affect, but also the mushrooms will not disappoint.

I do not pretend to this theory for comprehension, but I think - for the growth of chanterelles, the temperature and humidity of the soil are extremely important and even a short-term change in these parameters in the process of growth and ripening is affected by their taste. "

http://www.gastronom.ru/forum/forum_post.aspx?pid=90473&pg=7#90473

I, however, no raw mushrooms have never frowns, but dried messages that were once handed me, were not bitter. Yes, and I have never come across fresh bitter. It is possible that in chanterelles collected in "wrong" places or in the "wrong" years accumulates some substance, which, when freezing in the cheese, is converted to something bitter.

Hell that pre-bumping or frying somehow neutralizes this effect.

By the way, still theory. I do not know exactly "for chanterelles", but some people have a gene from which they have increased sensitivity to bitterness (or rather, for some substance that they perceive, like bitter) and there may not have some vegetables, for example, broccoli - She is bitter for them. Maybe the same story occurs with chanterelles, from here and disputes in which some claim that ice creams are proud, and others do not agree with them.

Here on this link there is an interesting article on this topic, however, in English:

http://www.sciencedaily.com/releases/2006/09/060918165721.htm

Edited AT 2012-12-08 03:09 AM (UTC)

EasyCooks.LiveJournal.com

Is it possible to remove or at least reduce the feeling of bitterness of frozen chanterelles?

According to the experience, the owners can be said with confidence that most of the bitterness will go away, if immediately after defrosting the chanterelle, rinse with cold water, after frying them in vegetable oil, and finally add a small amount of vinegar and all sorts of spices. Part of this procedure really neutralizes the taste of bitterness, and the part simply carries.

It is possible before roasting the foll, first boil, merging the water several times, and after frying and adding the main dish, however, it is difficult to deal with this question. Since the so-called "bitterness" is mostly frozen chanterelles, of course, if the entire frost procedure is performed correctly, only those people who rarely eat these mushrooms are felt.

Those who periodically include in their diet this grade of mushrooms, using them after freezing, no bitterness is felt. They just get used to this specific taste, which is not so unpleasant!

It all concerns that frozen fastest chanterelles, whose freezing technology has solved completely. However, if you have at least the slightest suspicions that the mushrooms were stored or were frozen not quite correctly, then it is better to give up from such foxes and not use in cooking! Such products can cause even poisoning.

Ladym.ru.

Preparation of mushrooms

Regardless of which method of workpiece will be selected, they need to carefully go through, clean from garbage and land, remove fallen places. Then rinse well from sand and dirt, special attention to pay attention to the opposite side of the hat, where almost all dirt accumulates. It is impossible to pump mushrooms in the water. The bottom of the leg must be cut off. It is necessary to proceed with the processing of chanterelles in the next 24 hours after their collection, as they are spoiled very quickly, and toxic substances accumulate in them.

How to freeze chanterelles

Methods of freezing

There are two ways to freezing. The first is when the mushrooms are frozen in the fresh form. This method allows you to maximally save all the beneficial properties of mushrooms, vitamins and trace elements. The disadvantage of this method is that not all the collected mushrooms are suitable for it. For raw frosts it is necessary to select young chanterelles with an unsolved cap. Big specimens after such a method of workpiece acquire bitterness. The second method is freezing with pre-boiling. With this method, they are not proud, but, unfortunately, during cooking losing useful substances. There are a few more moments why they are proud of chanterelles after freezing. Binding may appear if all the stages of preparation are not met, for example, the removal of garbage, entrusted seats or long storage before freezing. Also have a bitter taste of mushrooms, assembled in a dry period or if they rose in the coniferous forest. How to freeze chanterelles

Raw

Freeze chanterelles for the winter fresh, without cooking very simple, consider how to do it:

  1. After sorting, cleaning and washing, mushrooms should be thrown into a colander and give a track of excess water.
  2. Next, decompose them into one layer on the towel and let dry.
  3. After that, chanterelles can be immediately added to packages and send to the freezer. But in order to avoid possible gluing, mushrooms can be frozen, decomposing them into one layer in the freezer, and after collecting them and decompose them into packages for further storage.

Boiled

In order not to be prouded with old big specimens, as well as mushrooms, assembled in a dry period, resort to freezing them in boiled form. Consider how cooking chanters for freezing:

  1. Mushrooms should be poured with water, salt slightly and bring to a boil. Change for 15 minutes by collecting foam.
  2. Next mushrooms to throw onto the colander, rinse with running water and decompose on a towel to dry.
  3. After drying, the mushrooms decompose in the freezer in one layer and freeze. After freezing, decompose them in packages and remove back to the freezer.

How to freeze chanterelles

How much can be stored

Frozen chanterelles retain all their taste for 3-4 months, longer storage affects their taste. Obviously, asking how much frozen mushrooms can be stored in the freezer, it should be repeated from these deadlines and do not keep them more than 4 months.

agronomu.com.

Why are chanterelles that are proud after freezing and what to do if the mushrooms are bitter for defrosting?

Why are chanterelle prostrate after freezing and what to do to fix it? Indeed, getting frozen frozen mushrooms from the freezer in winter, sometimes you can detect a small bitterness. If you immediately do not pay attention to it, the cooked dish can be spoiled.

So, why after defrosting the mushrooms of chanterelles, and what rules need to stick to this to avoid? In order for an unpleasant bitter taste after defrosting, the following recommendations are complied with before the preparation:

  • Mushrooms are cleaned from forest garbage, land or sand and immediately cut fiddling areas.
  • Thoroughly washed in a large amount of water, stirring with hands.
  • Cold water poured and leave 1.5-2 hours.
  • Water drain, lay the mushrooms on the grille and leave for 20-30 minutes to glass.
  • After that, focus on polyethylene packages or food containers and put in the freezer.

Why are frozen foxes are bitter and how to remove bitterness from frostbed mushrooms?

But sometimes, even despite the observance of the rules, frozen chanterelles are proud, why? It would be better after soaking the mushrooms to boil to the bitterness of the gone for sure.

Another factor, why frozen chanterelles remain bitter - harvest time. In the arid mushroom season in the mushrooms, bitterness is necessarily present, which is difficult to remove with soaking.

How can I remove bitterness from frozen chanterelles if they were harvested in raw form?

  • After defrosting the mushrooms are lowered into boiling water and boiled 10-15 minutes on slow fire.
  • You can add 1 tbsp into water. l. Salts and 2-3 climbing citric acid. Such actions will help remove the bitter taste from the fruit bodies.

In addition, thermal processing will add you the confidence that the workpiece will not deteriorate after randomly defrosting the freezer. It is worth adding that the boiled chanterelles become more compact and occupied in the freezer less space than raw.

How else can you remove bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing? Frozen fresh mushrooms are very tasty if they cook soup out of them or add to fried potatoes. But there are problem situations when mushrooms are proud. Therefore, after freezing, fruit bodies are defrosting to begin. Next, the question arises, how to remove the bitterness from the frostbed chanterelles so that the dish is made from them do not lose the mushroom taste and fragrance? In this case, the mushrooms are blanched in boiling salted water 5-7 minutes, pre-laying them after defrosting into a colander.

I would like to draw your attention to the fact that only young instances of chanterelles are best subjected to frost, which did not completely straighten their caps. Such fruit bodies practically do not have bitter taste and contain more nutrients and vitamins in their composition than overwhelmed.

Many experienced hostesses prefer to freeze chanterelles directly in the mushroom broth, in which they were cooked. Note that this method is convenient, because later mushrooms are used immediately after extraction from the freezer without prior defrost. Prepared first dishes from such a workpiece is incredibly tasty.

However, it happens that even in broth mushrooms have a slightly bitter taste. Why are chanterelle after cooking and how to fix the situation?

  • The workpiece for the first dishes are defrosting, the broth is drained, and the mushrooms are washed under a crane with cold water.
  • Poured with a small amount of water, adding one bulb, chopped into 4 parts, and boiled 10 minutes on medium heat.
  • Throw off on the colander, they give a track and proceed to further processing processes.

How to get rid of bitterness in chanterelles after boiling?

After preheating, the chanterelle remains bitter, what to do in this case? There may be several reasons for this: for example, the individual feature of the fruit bodies, the presence of toxins in the flesh, as well as incorrect processing.

Natural bitter taste of chanterelles can complicate technology and increase the duration of cooking. But thanks to this bitter, the appearance of fruit bodies is practically not spoiled by pest insects that do not like bitter food.

It is worth saying that although bitterness of mushrooms does not harm human health, I don't like such a taste. Therefore, so that the foxes get rid of the bitter taste during boiling, salt, citric acid, bay leaf, clove buds and fragrant peppers are added to the water. After the first cooking for 5-8 minutes, the water is drained and poured new. Boiled again, but without adding salt and spices.

In addition, there is a way to simplify the task and showing how to get rid of bitterness in chanterelles. After boiling in salted water, 15 minutes mushrooms can be prepared in a pickled form or add various sauces and fill to the dish. This method will make the bitter taste of chanterelles less noticeable. As a rule, it is possible to get used to the specific taste of fruit bodies, if you constantly use them. But those who rarely eat chanterelles immediately notice bitterness.

However, do not forget about an important factor that will help to avoid bitterness: collect mushrooms of small sizes with non-scratched hats!

Why are roasted foxes dorsha and what to do to get rid of the problem?

It often happens that even after frying fasteners, they dorsham, why does this happen? When the hostess first faces such problems - this leads it to bewilderment and stood in doubts in the edibleness of mushrooms.

Why fried foxes are proud - the question is very practical. Perhaps the fact is that false chanterelles have fallen into mushrooms, which have a strong bitterness in the pulp, which spoiled the taste of all mushrooms. Therefore, if there is at least a drop of doubt what mushrooms you have collected and prepared - it is better not to be seduced and throw them away.

Another option why fasteners are bitten with frying, lies in the retrieval of the preliminary soaking of mushrooms. It is necessary to do this immediately after cleaning: pour the fungal harvest with cold water and leave 1.5-2 hours. After that, rinse in a large amount of water, and then proceed to further recycling.

Some cooks noticed why bitter remains after frying chanterelles. The peculiarity of such a problem is that mushrooms after bringing home could not be recycled, accumulating toxic substances in pulp.

Before firing the frying mushrooms are soaked, dried in boiling salted water and only then fry. Although such processes require additional time, bitterness inherent in chanterelles will definitely go.

Why after frying fasteners are bitter and is it possible to fix it?

What should I do if fried fasteners don't care even after pre-soaking and boiling? Perhaps the fruit bodies are burned or frightened on bitter sunflower oil. Then you need to do these fasteners as follows: Add sour cream or mayonnaise, spices and snack on low heat for 15 minutes. You can try to correct the situation as follows: to cut the boiled mushrooms in the flour and cook on the butter with the addition of fried in the sugar of onions.

The reasons for the fact that bitterness remains, it may be completely different. Try when boiling to put in the water a bag of tight fabric with spices: cloves, laurel sheet, cinnamon stick, fresh greenery of dill and parsley. If you tried all the manipulations to remove bitterness, but it still remained - throw mushrooms, I do not regret the time spent and their forces.

Why are dried foxes and how to save mushrooms from this shortcoming?

If even after thermal processing, the mushrooms have a bitter taste, then it is clear why the dried foxes are absolutely. By their specifics, mushrooms already have bitterness in the pulbene. In addition, chanterelles could grow in coniferous forests on a litter of moss, which enhances the taste of bitterness. The simple tips described below will help you save the dried mushrooms from this shortage.

First option - soaking foxes in cold water with the addition of salt for 5-8 hours. At the same time, water should be changed 2-3 times a day so that the fruit bodies do not occur.

Second option - Pour mushrooms with warm milk so that they completely covered the product, and leave for 2-3 hours.

In addition, chanterelles after soaking better boil with the addition of citric acid and some spices: laurel sheet, cloves, as well as umbrellas of dill. Adding these ingredients will fully help remove bitterness from dried chanterelles.

grib-info.ru.

Why fried fasteners are bitter?

  • I have not come across your problem yet. Now just season and every day I collect chanterelles to fry, stew and plant them. No bitterness, mushrooms are soft and tasty. Try to prepare for such a recipe: first half an hour extinguish them in a pan in the water, which they themselves and then add the creamy oil, salt and eat 10 minutes.

    Gorish usually have false chanterelles or chanterelles after defrosting.

    But the sun is equal to boil them before frying.

  • Roasted chanterelles can be bitter only because, or bitter oil, or not those mushrooms, or millet suited them in water. Chanterelles Before frying them, it is necessary to either soze in water, or simply rinse under running water. And only then fry them.

  • Honestly, with such a phenomenon never came across, although he ate a lot of fried foxes for their lives. I am any mushrooms, including chanterelles, after washing in running water, scraping boiling water and in a frying pan. Perhaps just oil rancid or not that collected.

  • Very interesting question. He herself had a lot of fried foxes, so, they taste at all are not bitter. I think that there can be only 2 reasons:

    1 - they are burned (or spoiled oil).

    2 - You roared non-chanterelles.

  • 1. So it happens often when the fried mushrooms are sticky. And no mistress came into bewilderment when it came across such for the first time. As one of the options, then it came somewhere False chanterelles, And if there are doubts about the one who collected them and in what form (sometimes drunk go to the forest), then it is better not to be seduced - to take yes to throw out, do not get yourself?!

    2. Another option is The method of cooking fried chanterelles (You need to soak). And if you are exactly sure that they prepared them correctly, and they are hollows are bitter, then in no case risk your health nor the health of loved ones.

    3. Next option is if you took Frozen chanterelles. Such, after chopping, also happens.

  • I read already on another forum- if freezing the foxes fresh (not boiled) - then after defrosting they are proud. Alternatively, boil, drag water, and boil once again. Themselves collided with this problem. The bucket of selected chanterels in the fresh form is frozen- and such a tragedy ... .. ((

  • I ate fried felons with mustard several times, and every time these mushrooms were pre-frozen. Therefore, for myself concluded that these are the features of chanterelles undergoing frost. And before I do not boast them, it is possible and in this.

    Another feature of such bitter chanterelles was noticed if they are still a bit, then bitterness from them disappear.

  • It is believed that chanterelles are very tasty mushrooms, including in fried form. However, it should be remembered that in front of the roasting they need to soak, at least from an hour, replacing water several times. After soaking, it does not hurt and reveal extra tastes from them, let them leave for 10-15 minutes.

    If, after these all procedures, your fried mushrooms are clearly glorified, you need to fear that chanterelles were false. Externally, they are very similar to the real, but their flesh has an unpleasant smell. Such mushrooms are poisonous, and they need to immediately throw away.

  • Almost all mushrooms before cooking need to be mashed, as well as chanterelles, the fact is that all unnecessary microbes, worms and extra tastes come out during soaking in the process, so they soak them on a couple of hours and there will be delicious.

  • I think that whatever and chanterelles are the most delicious mushrooms in fried. But both some and others are recommended before frying at first rinse well and boil over a few minutes. With this version of cooking, no bitterness remains in the mushrooms.

    Another possible cause of bitterness can be frosting mushrooms, so I refused to buy frozen chanterelles and use them only during the season when you can buy fresh.

  • The problem may be that sunflower oil was bitter, it happens when the oil turns out to be spoiled. It is also possible that your chanterelles are just burned, from here, the bitter appeared. You can't do anything with such chanits.

info-4all.ru.

Lisuki

🍄 For a longer storage collected in the forest, they are frozen. It often happens that mushrooms from the freezer are bitter and there are them unpleasant. At the same time, chanterelles from the same party cooked to frost were a normal taste. It is necessary to understand what the reason for the appearance of bitterness, how to warn it and fix it. After all, every hostess can face trimming.

The benefits of chanterelles for the human body

Chanterelles are a very popular species of mushrooms. They are used in folk medicine and cooking. Of these, delicious dishes are obtained. At the same time, they are also very useful. They contain purines, mineral elements, tramolone acid, phytosterols, group vitamins В, С и Д. They are much larger than beta carotene than in carrots.

Chanterelles have such an action on the body:

  • warn the development of cancer;
  • improve the condition of the skin;
  • strengthen immunity;
  • normalize the work of the heart;
  • purified from parasites;
  • Improve vision.

The chanterelles of those who sick hepatitis are particularly useful, has problems in the pancreas. They are shown in varicose veins, furunculese. This is an excellent choice for those who decided to sit on the diet. Mushrooms low-calorie and warn avitaminosis.

Lisuki

But only high-quality chanterelles are useful. A feature of such mushrooms is that they quickly accumulate a large number of toxins. This makes them poisonous.

Why are they pronounced chanterelles after freezing?

Fans of mushrooms celebrate that chanterelles are a bit bitter. With regular use to such a taste you get used to. Chancing is characterized by a slight bitterness. But, if it is expressed, then you need to look for the cause. Very bitter mushrooms can be dangerous to health.

Frozen chanterelles

The causes of the bitter taste of the product are given below:

  • Damage . In a frozen form, they are stored no more than three months. Spoiled mushrooms are very bitter.
  • Concentration of harmful substances . It is better not to prepare dishes from chanterelles that grew near industrial enterprises or along the route. They contain toxins and are very proud.
  • НAlicia Mud. . Collected and poorly washed can have sand, dirt. It gives bitterness.
  • Violation of harvest rules . Smaller mushrooms can put not only real, and false in the basket. The latter have pronounced bitterness. From the real, they differ in a bright orange hat. They should have a rich-yellow. Binding from false mushrooms can spread to the entire harvest.
  • Violation of the rules and timing of the workpiece . This leads to the fact that the mushrooms begin to absorb toxic substances.

Bitter taste is peculiar to old mushrooms. Young chanterelles of this lack are deprived.

How to harvest chanterelles so as not to be patched?

In order to have frosthed mushrooms, there was no bitter taste, you need to properly prepare them. Collected chanterelles need to be cleaned from forest garbage (sand, earth, leaves). Each mushroom needs to carefully examine. If there are fugitive sections, they need to be cut. Next, mushrooms are washed in colander, stirring with their hands. After that, it is recommended to make soaking. Mushrooms are poured with cold water for a couple of hours. As a result, the remaining garbage and toxins. Then they are laid out on the grid to glass liquid. After drying, the mushrooms are unfolded into polyethylene packages, containers and put in the freezer. Observing simple rules, chanterelles after defrosting will not have bitterness.

Chanterelles after freezing

Better before freezing to boil mushrooms until readiness. Then they will definitely not have bitterness after the freezer. In addition, failed frozen mushrooms occupy less space than raw. If you plan to prepare soup from them, then you can freeze them together with the liquid in which they were cooked.

How to freeze chanterelles for the winter so as not to be patched

How to choose mushrooms

Self collecting them, you need to choose only a quality product. Going for mushrooms follows to the forest, away from the track and enterprises. Optimal time for collecting - July, August and September. You need young and healthy mushrooms. High-quality chanterelles should be yellow or bright yellow, without plots rot.

Quality chanterelles

When buying chanits, it is necessary to pay attention to their appearance. It is important that mushrooms do not have a stupid rotten smell. We need to take them from experienced mushrooms, proven implementers. Otherwise you can get serious poisoning.

How to remove bitterness from frostbed chanterelles?

For mushrooms after defrosting, they have a good taste, prepare them in a certain way before cooking or extinguishing. Chanits get out of the freezer and defrost at room temperature. Then lowered in boiling water for 15 minutes. You can add some lemon acid and spoonful salt into water. Instead of lemon, you can use fresh lemon. Such actions will remove possible bitter taste.

You can just pour the mushrooms with cold water for a while. You need to soak them 6-8 hours. For greater efficiency, a little salt is added. Water in the process of soaking should be changed every 2-3 hours. This is done so that the mushrooms do not zakise. Some hostesses blanched chanterelles in boiling a little salted water about seven minutes.

Chanterelle mushrooms in water

Another way to remove a bitter taste in chanterelles - soak them in warm milk. The product should be taking natural, market. Milk not only absorbs bitterness, but will allow toxins.

If there is still a minor bitterness, then it can be disguised. Well clean the unpleasant taste of onions, cheese, spices, sour cream, vinegar, lemon. They not only eliminate bitterness, but will give a ready-made spicy dish. What product to use depends on the method of cooking and the species of the dish. Lisichek boiled, stew, fry. Of these, very tasty salads are obtained. Stew better with sour cream, and fry - with onions. You can add spices to boiling into the broth. In a chanterelle salad, you can put cheese and add a bit of vinegar or lemon.

Thus, frosthed chanterelles can be patched due to the fact that they were originally inherent in such a taste or they were spoiled. Weak mustard is the norm. But it can be masked or removed with proper cooking. If the bitter taste is pronounced, then it is necessary to understand what is the reason. False, toxic and damaged chanterelles can not be eaten. They can cause serious poisoning.

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