- Cleaning the chanterelles can be burdensome, but there is a simple way to get rid of sand once and for all.
- Discover the method using flour, which in the blink of an eye will make the mushrooms perfectly clean.
- Forget about a long soaking and brushing – this trick takes only a moment.
- Check how to quickly prepare cooking chanterelles and enjoy their taste without frustration.
How easy to clean the taps quickly and quickly? Traditional methods, such as long -lasting soaking and arduous brushing, can discourage culinary experiments. Fortunately, there are clever tricks that will allow us to enjoy the taste without frustration.
How to clean the chanterelles? A simple way to prepare mushrooms
In addition to tedious cleaning, dry tap, to remove sand from mushrooms, you can use boiling water and salt. Chanterelles need to be sprinkled with salt, then pour boiling water, mix and dry. Another and more convenient method is the use of flour. Pour any wheat flour into a bowl bowl and mix gently so that each mushroom is covered with dust. Pour cold water, mix and set aside for a while. After a few minutes, the sand falls to the bottom. Then we fish out the mushrooms, translate into a sieve and rinse under running water. Then dry the taps. So prepared they are ready for use in the kitchen.
Where do the chanterelles grow?
Chanterelles grow mainly in coniferous forests. Look for them especially under spruces, pines, but sometimes also in near birches, oaks and beeches. If you are wondering where to look for these mushrooms, pay attention to the moss while walking in the woods. Edible pepperwoman loves to hide in a warm green quilt. Another rule to keep in mind when collecting chanterelles is to look for more than one in the same place. They usually grow in clusters of several pieces and grow out of sandy soil. Interestingly, it is also good to remember the place where we collected a lot of mushrooms. After a week, new ones will appear there. It is also worth knowing that chanterelles are a colloquial term. The official name is dining pepper. Its author is Józef Jundziłł, a botanist and a mycologist, who described them in 1830. However, the tap is not the only colloquial name of the mushrooms. Others are: Lisica, Lisiczka, Liszka, as well as Kurza Noga or Stągiewka. The Latin term is Cantharellus Cibarius. Chanterelles have a characteristic orange or yellow hat. They also look like other mushrooms, unfortunately inedible. They are easy to mistake, among others with orange fox. The dining pepper hat is 1 to even 12 cm. In young fruiting bodies it is convex and in a rolled edge, in the elders – funnel and outstretched. The slats converge far on the shaft, have the same color as the hat and branch out of the widlast and irregular way. Instead of slats, there are plates instead of slats. We can distinguish a chanterelle from Lisówka, looking at the appearance of a handle, which is squat, short and thick, au foxes thin and more orange. Mushrooms also differ in flesh – in Lisówka it is more orange. However, if we are not sure if the mushrooms we collect are edible, we can ask specialists at the local Sanitary Station for help.
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