Why did the oily mushrooms turn purple after cooking?
Why did the butter turn blue after cooking and is it worth worrying?
First of all, you need to know that the oils are not characterized by purple, lilac or blue color after heat treatment. This means that along with the oils in the pan were other mushrooms - kids (goats) But in this case, you should not be scared. This is an absolutely edible type of mushroom, which in taste and appearance practically does not differ from butter. A goat is called a tubular mushroom, a member of the genus Oily. They are prepared according to the same technology with their "relatives", however, when cooked, they become purple. But from the acquired color, the mushroom does not get worse. Many housewives decorate boring plain marinades with these “oils” after cooking with violet “oils”. This aesthetically ugly mushroom can be boiled, stewed, fried, and also dried. And so that it does not darken much and retains its original pink color, before cooking, you need to add a little table vinegar.
Another reason why the butter turned blue after cooking is too long a heat treatment. With prolonged cooking, the vegetable protein is destroyed, and the mushroom acquires a bluish tint, but it is barely noticeable. As already mentioned, the butter during cooking can not turn blue or turn purple. For them, in such a situation, it is common to change their color to beige or light brown. It all depends on its original appearance, which is affected by the terrain, soil composition and light exposure.
Therefore, if the oil after cooking became purple, do not worry. Apparently, collecting mushrooms, other representatives of this family got into the basket. And butter, as you know, do not have false (poisonous) doubles.
