Can the oil turn red or pink when cooking?

You came home with a full basket of your favorite mushrooms - butter. Then, satisfied with the harvest, take up its processing. However, in the process, you find that some of the oil turned red during cooking. Thoughts about delicious dishes from these mushrooms leave you and turn into fear of harming yourself and your loved ones. What then can be done? First you need to figure out why the oils turn red during cooking, changing their usual brown color?

Why do buttersticks have red legs or hats when cooking?

The main point that all lovers of mushrooms need to remember is that the butter does not blush and does not turn pink when cooking. This feature usually belongs to other mushrooms - goats. The fact is that this species is very similar to butterfish and belongs to their family. Even experienced mushroom pickers can not immediately determine what fell into their basket: oiler or kid. Both of these fungi are known to grow in pine forests, ripening at the same time of the year. So, along with the oils, a kid can accidentally get into the basket. At the cut and at the break, the kids turn pink, and with heat treatment they can even get a brown tint. Therefore, if you find that the “oil” turned red during cooking, do not worry - this is normal. Apparently, other mushrooms appeared in the pan - goats, which are absolutely harmless and edible. And in terms of taste, they are in no way inferior to oils. Just pink mushrooms do not look very appetizing. This situation also applies to those cases when only the legs are red when cooking.

So, can the oil turn red during cooking? Sometimes it happens that on a cut the hats of the oil turn blue. This is due to the reaction of the cut mushroom pulp to air. However, when cooking, the butter should not blush, turn blue or acquire any other shade. A boiled butterdish does not give a dark broth, but it itself becomes light brown. If some mushrooms change color during heat treatment, do not despair. This will not affect the taste of the dish. But it will look original in mushroom soup. In the future, to maintain the color of mushrooms during cooking, add citric acid to the tip of a knife or 2 tbsp. 6% vinegar.

In addition, many mushroom pickers love butter for their lack of poisonous (false) counterparts. As a rule, harvesting this species is considered safer than a “silent hunt” for porcini mushrooms and wild champignons. Therefore, the “butterdish” reddened during cooking is quite edible and is perfect for pickling for the winter.