The interaction between fungi and moisture may be tight. MUSHROOMS
SEEM TO LIKE MOISTURE AND CLING TO IT AT ALL COSTS, yet their bond is
poisonous since moisture hastens the fungi's mortality. Keeping
MUSHROOMS DRY IS THEREFORE PART OF YOUR DUTY AS A MUSHROOM SUPPLIER
(until you're ready to consume them).
You may avoid this by not purchasing them too long head; it's ideal if
you wait until a few days before you intend to consume them, although
certain kinds will remain good for a week. If you can, buy your
mushrooms whole and loose so you can check each one for damage and
make sure it's solid and devoid of soft, mushy moist places or spots.
Not everyone agrees on the "optimal" storage option when it comes to
storing data. blue meanie mushrooms
[https://fantasyshrooms.ca/product/blue-meanie-magic-mushrooms-deadhead-chemist/]
, according to Harold McGee's "On Food and Cooking," are prone to
spoiling because of moisture buildup on the top of the mushrooms when
refrigerated. When storing mushrooms, McGee suggests using a paper bag
or other moisture-wicking packing to prevent them from drying out.
Cook's Illustrated recommends using an open Ziploc bag to enable the
ethylene gas generated by the mushrooms to be expelled, which will
extend the mushrooms' usable lifespan.
This contradicting information drove me to call farmer Dan, the man in
charge of the mushroom hunt that I would be participating in next
month. This approach of using plastic bags didn't go down well with
Dan:
I'm the team's paper bag. Even if a plastic bag is open, it can soon
turn slimy. In addition, the fungus and the conditions under which it
was gathered play a role. how wet or how dry is the fungus? It's
better to get slimy in a paper bag than to dry out in a plastic one.
If you decide to use a paper bag, make sure it is completely dry
before using it.
If you buy canned mushrooms, keep them sealed in the can until you're
ready to use them in a recipe. The packing is meant to keep the goods
cold for as long as possible until they are picked up by a customer
and delivered. If you just use a few mushrooms at a time, you may get
close to the original packing by wrapping the container with new
plastic wrap and making a few holes in it.
Keep your mushrooms out of the produce drawer, whether they are in
grocery store packaging or a paper bag from the farmers market. The
atmosphere is too humid for them there. Toss them if they start to
smell bad, appear slimy, or feel slimy after a few days in the
refrigerator main compartment.
However, a little wrinkling is tolerable in this context. They found
that the slightly antique-looking white mushrooms actually had a
richer, earthier flavor than the unblemished ones. This is most likely
because "some moisture evaporated and the flavors concentrated, and
some proteins had been broken down to peptides" and "amino acids like
glutamic acid that add umami flavor." Cook's Illustrated says this.
Mushroom washing has also caused numerous disagreements. For the most
part, even after a brief washing, mushrooms do not absorb enough water
to change their moisture content considerably according to Cook's
Illustrated research, which showed that types with exposed gills
absorb more water. The only exception is that you should wait to wash
them until right before cooking or eating them, as this will prevent
any moisture from remaining on the surface and speeding up the
decomposition process.
Just give it a brief washing to get rid of any loose debris, then spin
it in the salad spinner or pat it dry with paper towels before
grilling, browning, or sautéing. (Drier foods are less prone to steam
because steam is the enemy of browning.)
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28/09/2021 Last update