A hot salting.
As before salting mushrooms boiling are in salted water as two tbl.sp. of salt in one l. of water as on weak fire, mixing, and foam removing, and when mushrooms are will be on the bottom, and water is transparent you can put theirs on sieve for the cooling. And boiling mushrooms add in jars,sprinkle every layer with salt as 30 gr for for one kg of mushrooms. Add spices of bay leaf, pepper black, dill, garlic, black currant leafs are for taste mushrooms and aromas, after put on mushroom is wood ring with stone, and to use theirs in the 25-30 days.
Cold salting.
As before salting mushrooms wet in the cold water salted for 2 days in cool place,changing water for 2 times/day, after wetting theirs as to wash, and dry on the towel. After on the bottom of jar put layer of salt, mushrooms as on 6 cm with hats down, and every layer sprinkle with salt as 50 gr of salt are one kg of mushrooms with spices adding.And on the top close with fabric, and after with wood ring and stone. And in bottom heirs add are new mushrooms portions, and after filling a jar are in 6 days you must to check does a brine enough in mushrooms?if not,enlarge a load, and mushrooms are ready to use in 30-45 days.
And diluting in water are sugar and salt as sacharose is lowering freezing solution temperature, and not forget are cooling a jars with salted mushrooms, just on 1-2 minus C, its is not a harmful. And in strong frost they are freezing, but meal s appreciating not changing, but kind and taste are damage , as crystals of ice are damage for membrane of vegetable cells.
And salting mushrooms individuality and by kinds,as especially are saffron milk cap and lactarius resimus,they are having peculiar taste and aroma, and salted mushrooms keeping in cold,dry place, and care of frosts, and they are dark and soft leading to, and faster damaging, in mold display her to remove,walls of dish to rub a clean fabric,
As before salting mushrooms boiling are in salted water as two tbl.sp. of salt in one l. of water as on weak fire, mixing, and foam removing, and when mushrooms are will be on the bottom, and water is transparent you can put theirs on sieve for the cooling. And boiling mushrooms add in jars,sprinkle every layer with salt as 30 gr for for one kg of mushrooms. Add spices of bay leaf, pepper black, dill, garlic, black currant leafs are for taste mushrooms and aromas, after put on mushroom is wood ring with stone, and to use theirs in the 25-30 days.
Cold salting.
As before salting mushrooms wet in the cold water salted for 2 days in cool place,changing water for 2 times/day, after wetting theirs as to wash, and dry on the towel. After on the bottom of jar put layer of salt, mushrooms as on 6 cm with hats down, and every layer sprinkle with salt as 50 gr of salt are one kg of mushrooms with spices adding.And on the top close with fabric, and after with wood ring and stone. And in bottom heirs add are new mushrooms portions, and after filling a jar are in 6 days you must to check does a brine enough in mushrooms?if not,enlarge a load, and mushrooms are ready to use in 30-45 days.
And diluting in water are sugar and salt as sacharose is lowering freezing solution temperature, and not forget are cooling a jars with salted mushrooms, just on 1-2 minus C, its is not a harmful. And in strong frost they are freezing, but meal s appreciating not changing, but kind and taste are damage , as crystals of ice are damage for membrane of vegetable cells.
And salting mushrooms individuality and by kinds,as especially are saffron milk cap and lactarius resimus,they are having peculiar taste and aroma, and salted mushrooms keeping in cold,dry place, and care of frosts, and they are dark and soft leading to, and faster damaging, in mold display her to remove,walls of dish to rub a clean fabric,
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