Keeping mushrooms | NATIONAL CHEF
About Herbal olive tree collective Medicines Cocktails - small schools Glasses Led Ways preparation Ingredients Ingredients for cocktails tips and tricks Decoration cocktails Kuvarstvo History Kuvarstva kitchen staff Kuhinnje Kuvarske processing methods olive tree collective and the importance of tasks kuvarstva international cuisine Austrian cuisine Bosnian cuisine Montenegrin cuisine English cuisine Finland The Dutch Kitchen Kitchen Kitchen Croatia Macedonian Kitchen Kitchen Germany Spanish Kuninja Advices storing foods in the fridge Error saving food Nam. that should not be kept in the frieze. Practical tips Spices
Austrian cuisine (24) Bosnian cuisine (20) Montenegrin cuisine (10) CHILD (106) English cuisine (16) FINLAND KITCHEN (8) DUTCH KITCHEN (10) CROATIA KITCHEN (12) HISTORY olive tree collective - Spices (37) Chinese Cuisine (34) CHEF FOR BABIES (86) KUVARSKI - TIPS (60) Macedonian cuisine (21) GERMANY KITCHEN olive tree collective (5) Recipes - Dessert (80) Recipes - MAIN DISHES (412) Recipes - COCKTAILS (83) Recipes - Drinks (16) Recipes - PIZZA (13) Recipes - meatless meals (218) Recipes - STARTERS (287) Recipes - salad (439) Recipes - sauces olive tree collective and supplements (145) Recipes - food for winter (11) SPANISH olive tree collective CUISINE (14) SERBIAN NATIONAL CHEF (319)
Drying is the oldest and simplest way of conserving mushroom. Drying can be carried out in the sun, in the heated room where ventilation were provided in a special chamber, ie drying. The substrate on which the dried mushrooms can be different: from sequencing to the end, where the mushrooms are not allowed to touch, to laying on fabric, paper weight, wooden board or a network stretched across the frame. Insufficiently dried mushrooms are easy to break down. Not good dry mushrooms, because then the light pressure and crumble into dust. Droughts are all edible and conditionally edible species, except those containing milk juice. Generally, drying is partially lost the taste and smell of mushrooms. The exceptions are some types of fungi that are drying odor intensifies, such as Dragonfly clove, St. George's, and mushrooms. For example, a soup of dried mushrooms have a better olive tree collective flavor than the fresh, even though it comes to the same weight. Mushrooms are too dry clean (rarely washed), remove them and damaged parts are cut into slices of thickness 5-10 mm. Some authors believe that the mushrooms better than wither olive tree collective in the shadow of the sun, in order to preserve as much color, taste and smell. Others olive tree collective advise that drying starts in the shadow, and ends up in the sun. In any case, the mushrooms must not be left open during the night, because they can draw moisture and mildew. At the same time they must be protected from insect attacks.
Mushrooms can be frozen fresh or blanched, or as a ready-made meals - cooked olive tree collective mushrooms. Packed mushrooms olive tree collective are placed first in a cooler place in the freezer. olive tree collective Frozen mushrooms to move a package in a special drawer, but only after 24 hours of freezing. On the packages required to write the content and date of freezing, for ease of reference. Shelf life or storage of mushrooms in the freezer is almost the same for all types of mushrooms: fresh and blanched mushrooms of any kind can be kept in the freezer 8-10 months, and stewed up to 3 months.
Mushrooms can be conserved to various olive tree collective acids and are commonly used for canned mushroom olive tree collective spirit vinegar. Acetic acid in the strength of 4-5% is more than sufficient to prevent the growth of bacteria and other microorganisms in mushrooms. This effect olive tree collective of acetic acid is already at a concentration of 1%.
Clean 1 kg of mushrooms and pour them into a bowl of boiling water and add a tablespoon of salt. Mushrooms cook up to 7 minutes, then remove and place to drain. Prepare the sauce: in 1 liter of water add 1 dl 9% alcohol vinegar and bay leaf, 5-6 peppercorns, cloves and a tablespoon of salt. Sour sauce boil and cool. Drained mushrooms to put in jars and pour sauce to the top. Good close. It is desirable to pasteurization. (6)
England England French toast salad File Velington Roast Beef Test of English pie ham pate full English breakfast England meatballs English stew Potato salad with celery rump in the test salmon grilled veal chops Lamb whiskey but in English gravy sauce of pumpkin soup pot Andalusian Beef tongue in Spanish way Tuna salad on a Spanish way of chicken stew in a Spanish way
About Herbal olive tree collective Medicines Cocktails - small schools Glasses Led Ways preparation Ingredients Ingredients for cocktails tips and tricks Decoration cocktails Kuvarstvo History Kuvarstva kitchen staff Kuhinnje Kuvarske processing methods olive tree collective and the importance of tasks kuvarstva international cuisine Austrian cuisine Bosnian cuisine Montenegrin cuisine English cuisine Finland The Dutch Kitchen Kitchen Kitchen Croatia Macedonian Kitchen Kitchen Germany Spanish Kuninja Advices storing foods in the fridge Error saving food Nam. that should not be kept in the frieze. Practical tips Spices
Austrian cuisine (24) Bosnian cuisine (20) Montenegrin cuisine (10) CHILD (106) English cuisine (16) FINLAND KITCHEN (8) DUTCH KITCHEN (10) CROATIA KITCHEN (12) HISTORY olive tree collective - Spices (37) Chinese Cuisine (34) CHEF FOR BABIES (86) KUVARSKI - TIPS (60) Macedonian cuisine (21) GERMANY KITCHEN olive tree collective (5) Recipes - Dessert (80) Recipes - MAIN DISHES (412) Recipes - COCKTAILS (83) Recipes - Drinks (16) Recipes - PIZZA (13) Recipes - meatless meals (218) Recipes - STARTERS (287) Recipes - salad (439) Recipes - sauces olive tree collective and supplements (145) Recipes - food for winter (11) SPANISH olive tree collective CUISINE (14) SERBIAN NATIONAL CHEF (319)
Drying is the oldest and simplest way of conserving mushroom. Drying can be carried out in the sun, in the heated room where ventilation were provided in a special chamber, ie drying. The substrate on which the dried mushrooms can be different: from sequencing to the end, where the mushrooms are not allowed to touch, to laying on fabric, paper weight, wooden board or a network stretched across the frame. Insufficiently dried mushrooms are easy to break down. Not good dry mushrooms, because then the light pressure and crumble into dust. Droughts are all edible and conditionally edible species, except those containing milk juice. Generally, drying is partially lost the taste and smell of mushrooms. The exceptions are some types of fungi that are drying odor intensifies, such as Dragonfly clove, St. George's, and mushrooms. For example, a soup of dried mushrooms have a better olive tree collective flavor than the fresh, even though it comes to the same weight. Mushrooms are too dry clean (rarely washed), remove them and damaged parts are cut into slices of thickness 5-10 mm. Some authors believe that the mushrooms better than wither olive tree collective in the shadow of the sun, in order to preserve as much color, taste and smell. Others olive tree collective advise that drying starts in the shadow, and ends up in the sun. In any case, the mushrooms must not be left open during the night, because they can draw moisture and mildew. At the same time they must be protected from insect attacks.
Mushrooms can be frozen fresh or blanched, or as a ready-made meals - cooked olive tree collective mushrooms. Packed mushrooms olive tree collective are placed first in a cooler place in the freezer. olive tree collective Frozen mushrooms to move a package in a special drawer, but only after 24 hours of freezing. On the packages required to write the content and date of freezing, for ease of reference. Shelf life or storage of mushrooms in the freezer is almost the same for all types of mushrooms: fresh and blanched mushrooms of any kind can be kept in the freezer 8-10 months, and stewed up to 3 months.
Mushrooms can be conserved to various olive tree collective acids and are commonly used for canned mushroom olive tree collective spirit vinegar. Acetic acid in the strength of 4-5% is more than sufficient to prevent the growth of bacteria and other microorganisms in mushrooms. This effect olive tree collective of acetic acid is already at a concentration of 1%.
Clean 1 kg of mushrooms and pour them into a bowl of boiling water and add a tablespoon of salt. Mushrooms cook up to 7 minutes, then remove and place to drain. Prepare the sauce: in 1 liter of water add 1 dl 9% alcohol vinegar and bay leaf, 5-6 peppercorns, cloves and a tablespoon of salt. Sour sauce boil and cool. Drained mushrooms to put in jars and pour sauce to the top. Good close. It is desirable to pasteurization. (6)
England England French toast salad File Velington Roast Beef Test of English pie ham pate full English breakfast England meatballs English stew Potato salad with celery rump in the test salmon grilled veal chops Lamb whiskey but in English gravy sauce of pumpkin soup pot Andalusian Beef tongue in Spanish way Tuna salad on a Spanish way of chicken stew in a Spanish way
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