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You are here: Home> Cooking> Cooking Solutions:

Freezing Mushrooms

by Michigan State Univeristy Extension

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Choose mushrooms free from spots and decay. Sort according to size. Wash thoroughly in cold water. Trim off ends of stems. If mushrooms are larger than 1 inch across, slice them or cut them into quarters.

Mushrooms may be steamed or heated in fat in a fry pan.

Steam

Steamed mushrooms retain better color if given antidarkening treatment first.

Dip for 5 minutes in a solution containing 1 teaspoon lemon juice or 1 1/2 teaspoons citric acid to a pint of water.

Then steam blanch:
Whole mushrooms................... 5 minutes (not larger than 1 inch across)
Buttons or quarters............... 3 1/2 minutes
Slices............................ 3 minutes

Cool promptly in cold water and drain well.

Heat in fry pan

Heat small quantities of mushrooms in a small amount of table fat in an open fry pan until almost cooked.

Cool in air or place pan in which mushrooms were cooked in cold water.

Pack into containers, leaving 1/2-inch headspace. Seal, label and freeze.

Handles

The shape of the handle affects comfort and safety. Look for a handle that's ergonomically-designed, well-balanced, comfortable and gives you a good grip as you work. The handle should be smooth so food does not become trapped and made of a nonporous material for sanitation. If it has rivets, they should be ground flush with the handle.

Keeping Knives Sharp

A sharp knife is a safe knife because it glides easily through food. Cutting surfaces -- not foods -- dull knives.

Use a wood or polypropylene cutting board and never cut on glass, ceramic or metal surfaces.

Knife blades made of high-carbon, stain-resistant steel that are properly heat-treated are durable, flexible, hold a sharp edge and retain a beautiful, mirror-polish finish.

Straight-edged knives require periodic sharpening. Unique recessed edges, such as CUTCO's Double D (Double Durable with triple cutting edges) edge, provide clean cuts and stay sharp for years.

As soon as you notice a straight edge becoming dull, "bring back" the edge with a sharpener from the manufacturer, a sharpening stone or sharpening steel. A quality recessed edge can be resharpened by the manufacturer.

Daily Care

Wash cutlery one piece at a time rather than tossing in the dishwater with other utensils and dishes; then dry and put in a proper storage container. For best all-around care, washing by hand is recommended. However, if washing in a dishwasher, place cutlery in the silverware basket with the points down or lay flat on the upper rack.

Storage

Keep knives sharp and beautiful by storing safely in a wood block on the counter or in trays that fit in a drawer or hang on a wall.

Guarantee

The length of the guarantee is a good indication of how long you can expect the knives to last. CUTCO Cutlery's Forever Guarantee ensures free maintenance and sharpening for its customers, forever.

 
Author:
MSU EXTENSION
Article Posted: February 9, 2003






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