Content
Often, during the preparation of dishes from butter, an unpleasant situation may arise due to the fact that the butter turned pink during cooking. Experienced mushroom pickers are not at all afraid of this, but beginners can be wary and even refuse to use their favorite mushroom delicacy. Next, it will be considered what is the cause of this phenomenon, whether it is dangerous, and how it can be dealt with.
Why butter boils turn pink during cooking
The reasons why the fruit bodies change their color are few, if during cooking the oil cans turned pink, most likely the species composition of the contents of the pan, pot or cauldron included not only representatives of this species.
Other mushrooms are the first reason why boletus turns red or pink when cooked
Oil cans are unique representatives of the mushroom kingdom - this is perhaps the only genus that does not have poisonous false counterparts. That is, there are many varieties, whose fruiting bodies are similar to them, and these closely related species are very easy to confuse.
The substances that make up such twins are capable of changing the color of the fruit bodies during heat treatment. And since the chemical composition of these species, like all representatives of the Boletov family, is the same, and they are all boiled in one container, then, naturally, everything is colored, regardless of species.
Is it worth worrying if the butter turned pink during cooking
There is no reason to panic if the butter turned pink after boiling, besides, the taste of the dish will not even change. Almost all of their counterparts are edible and have a physiology similar to them, and, consequently, taste characteristics.
Of course, many will not like the color of the pink or purple fruit bodies in the dish, but this is not so critical, in addition, you can always use some kind of sauce or gravy to change the color scheme of the dish.
How to cook butter so as not to turn pink and red
In order for the fruit bodies not to change color during heat treatment, you should carefully consider the preliminary preparation of the harvested crop for cooking. It is necessary to carefully examine the fruiting bodies before heat treatment and identify undesirable species among them:
- Reshetnikov, from which the boletus turns pink during cooking;
- moss, leading to the fact that the boletus turned red during cooking;
- goats, which make the pan neighbors purple.
It is relatively difficult to distinguish these species from each other, but it is possible. Goats, unlike many Boletovs, do not have a skirt. The lattice has a cap of a smaller diameter with a pronounced tubercle in the middle. The flywheel has a thicker head.
If all the checks are passed, but you want an additional guarantee that the color of the dish does not change, it is recommended to add 0.2 g of citric acid per 1 liter or 15 ml of 6% vinegar to the same volume of water during cooking.
Conclusion
If the butter turned pink during cooking, there is no reason for concern. A similar phenomenon is caused by the appearance of other mushrooms in the total mass of the prepared dish.Since all siblings of the species in question are edible, such food does not pose any danger. All possible mushrooms (similar to Oily) that cause such color changes belong to the Boletov family and have similar taste characteristics. The unusual color of the dish will cause some inconvenience, but it can be corrected by adding additional seasonings to it.
