Is it necessary to clean it? How to clean moonshine with potassium permanganate? The most effective ways to clean moonshine from odor and impurities

Champignons are one of the most beloved and popular mushrooms. They are included in a wide variety of dishes and are even eaten raw. The popularity of champignons is justified not only by their good taste, but also by their undoubted usefulness. They contain vitamins B, C and D, linoleic acid, sodium, phosphorus, potassium and amino acids. These mushrooms also contain easily digestible protein, so they are recommended for vegetarians to include in their diet. According to scientists, eating champignons can improve brain activity and memory, as well as reduce the risk of heart attack and atherosclerosis. But so that all these useful qualities were able to be absorbed by the body, you need to know the rules for processing mushrooms, namely how to clean them, and whether this should be done at all with champignons. The answer to this will not be unambiguous, since it all depends on where these mushrooms came from in your kitchen. It’s one thing if you bought them in a supermarket (at the market), and quite another if you collected them in the forest with your own hands. Let's look at both cases and figure out whether it is necessary to clean store-bought champignons and what needs to be done with fresh wild mushrooms.

Do I need to clean fresh store-bought champignons?

When asked whether it is necessary to clean champignons, many housewives will answer that they do not clean them and do not understand why this is necessary at all. Someone will even argue that if you order a salad of fresh champignons in a restaurant, they will be served uncleaned. Yes, it is, but this does not mean that champignons can be used immediately as soon as they are taken from the counter. By at least, mushrooms need to be wiped wet towel or a napkin. Of course, such mushrooms were grown in artificial conditions, on the substrate, and there seems to be nowhere for them to get dirty. But still, the conditions for growing champignons are not sterile, and cannot be so. And we certainly cannot know what fertilizers were used to stimulate growth. Therefore, it is better not to limit wiping the champignons with a damp cloth, but to rinse them under running water and blot them with a napkin. Since such mushrooms are small and young, they do not require any further processing.

Do I need to clean forest (garden) champignons?

Whether champignons collected with one’s own hands are cleaned is a question that probably doesn’t arise for many people – wild mushrooms certainly don’t look clean. But perhaps not everyone knows how to clean them correctly. Therefore, it makes sense to consider in detail how to prepare forest champignons for subsequent consumption.

If you picked small champignons, then there won’t be much work with them. It is enough to brush off the remaining stuck soil from the mushroom with a brush, rinse the champignons under running water and renew the cut at the stem with a sharp knife. Next, you can cut the mushrooms into pieces of the desired size, or it is better to leave them whole. The skin on the cap of young champignons is very tender and thin, so removing it is a thankless and pointless task.

If the champignons are not so small, 4-5 cm or more, then cleaning them requires a more serious. Because their cap is covered with skin, which softens during heat treatment, not very well, which means it is better to remove it from the mushroom. But the first step, of course, is to clean the mushroom from dirt with a brush and rinse it under running water. Next, dry the mushrooms with a paper towel and begin peeling them. To do this, we pick it up from the edge of the cap with a sharp knife and carefully pull it towards the center of the mushroom. After peeling the cap, cut off the bottom of the stem. It should be borne in mind that storage in the refrigerator does not affect the mushrooms. in the best possible way, and therefore the longer the champignons lie in the refrigerator, the most the legs will need to be cut off. The skirt from the leg does not need to be removed, it is edible.

Champignons are an incredibly tasty and healthy product, a real storehouse of vitamins. The main thing is to be able to choose fresh specimens correctly, as well as to properly process and prepare them.

Do I need to wash champignons before cooking?

Washing champignons is a controversial point; some are of the opinion that this procedure is unnecessary, and besides, it spoils appearance product. Others believe that washing mushrooms before cooking is mandatory stage, which should not be missed.

However, it is important to adhere to this technology:

• even specimens that seem clean at first glance need to be washed under running water, only briefly, then they will not have time to darken;
• place them on a paper napkin and wait until excess water is absorbed;
• After this, you can peel the mushrooms.

Is it necessary to clean champignons?

The need to peel the top skin of champignons also has several opinions:

• There is no need to peel the mushrooms.
• You need to remove the skin from each mushroom.
• Only large mushrooms whose caps exceed 3–4 cm in diameter should be peeled.

The following method of preparing mushrooms for cooking is considered optimal:

• small mushrooms that have a thin skin do not need to be peeled, you just need to renew the stem at the cut site;
• the skin is removed from medium and large mushrooms, because it will be felt even after heat treatment;
• To clean, you need to carefully pick up the skin at the top of the cap and pull it down;
• mushrooms that have been stored in the refrigerator for some time require a mandatory renewal of the cut on the stem.

How to clean mushrooms for different cooking methods

Processing of champignons should be carried out immediately before preparing them for food, so they will not have time to deteriorate and will retain a maximum of vitamins and microelements.

The technique for cleaning mushrooms from dirt depends on their size:

1. Medium-sized champignons, fresh, with thick skin:

• brushed;
• cut off some of the pulp from the leg;
• rinse under the tap;
• dry on a towel.

1. Large fresh mushrooms:

• clean with a brush, with the obligatory removal of damaged areas using a knife;
• rinse under running water;
• dry on a napkin.

1. Mushrooms big size, which were stored in the refrigerator for some time:

• remove thin layer skin using a sharp knife blade, pulling it from the cap to the stem;
• a cut is removed from the leg;
• the mushroom is thoroughly washed;
• dried on fabric.

It is quite rare to eat fresh champignons; much more often they are boiled, fried, stewed or pickled. It is important to note the features of preparing mushrooms for each cooking process:

1. Use unchanged:

• clean with a brush;
• wash under the tap;
• remove the leg;
• dry;
• cut into a dish or into a salad.

1. Frying in a pan:

• peel by removing the tough skin;
• Rinse;
• dry.

1. Cooking in a saucepan:

• small champignons can be doused with water, the cut on the stem renewed and immediately placed in the pan;
• medium mushrooms can be scraped with a brush or vegetable peeler;
• from very large specimens you need to remove a thin layer of skin using a knife;
• After washing, the mushrooms can be placed directly into the pan without drying.

Little tricks for cooking champignons

• It is permissible to store peeled champignons in the refrigerator, but only for 24 hours with the obligatory subsequent trimming of the stem.
• Peeled mushrooms can be sprinkled with fresh lemon juice, then covered with plastic wrap - this will keep them fresh longer, and put in the refrigerator.
• You should not remove the skin from young, fresh and small mushrooms - this is what gives the dish a special aroma and taste.
• When preparing forest champignons for food, you cannot avoid soaking them in water in order to remove adhering soil and leaves.
• It is best to clean this product exactly before cooking, so they will taste better.
• You should not keep fresh, store-bought mushrooms in water for a long time, otherwise they will become tasteless.
• In order for the taste of the champignons to develop more fully, you need to cut them into pieces or use the smallest specimens for cooking.

How to prepare mushrooms for further cooking (roasting, boiling, drying, freezing)

It is worth noting that different ways cooking mushrooms involves different types cuts of this product:

• cubes: separate the stems and cut into equal squares. The best option for cooking with potatoes, caviar or regular frying;
• straws: this way you can cut champignons before preparing salads;
• Slicing: A great way to quickly slice mushrooms before frying.

How and for how long you can store champignons (fresh and canned) in the refrigerator

In general, you need to monitor the shelf life of champignons so that after cooking they retain a pleasant taste and aroma. It is almost impossible to get poisoned by such mushrooms; they are recognized as one of the safest.

However, it is important to consider some features of their storage:

• mushrooms purchased in bulk can be refrigerated for 3–4 days;
• champignons, which are placed entirely in plastic packaging and covered with film, can be stored for about 5-6 days. This should be done in the refrigerator, carefully monitoring changes in their appearance; darkening indicates that they have accumulated moisture and can cause harm to health;
• These mushrooms can be frozen once; to do this, they are cleaned, washed, dried and cut into slices. You can store them at home in the freezer for 3-4 months;
• if you fry mushrooms on vegetable oil, and then packaged in bags and frozen, you can extend their shelf life up to six months.

An important point: mushrooms can only be stored in the lower compartment of the refrigerator.

Champignons can change their beautiful appearance only if they have accumulated a lot of excess moisture or have been sitting for a long time. long time outside the refrigerator.

• It is very important to store this product only in the refrigerator, and if you do not plan to cook them in the next day or two, you should not wash or peel the mushrooms. These manipulations must be performed immediately before preparing a particular dish. If the mushrooms are too dirty, you can wipe them with a soft flannel or carefully remove twigs and soil with a soft brush.
• If you plan to store mushrooms in a plastic bag, it should not be tied to prevent the appearance of moisture and, as a result, blackening of the champignons. Moreover, they can begin to darken after a day or earlier. Important: the shelf life of fresh mushrooms can vary from 3 days to a week, it all depends on the temperature in the refrigerator. The optimal level is considered to be from 2 to 4 degrees. Room temperature is not conducive to keeping mushrooms fresh.

Champignons are a healthy and tasty product that allows you to diversify everyday dishes and decorate festive table. It is important to properly handle them before cooking: wash, peel and store according to the rules. The main condition: if you clean the champignons immediately before cooking, you can achieve a delicious aroma and mushroom taste that will make each dish a real highlight of the table.

Tasty and healthy champignons are popular among both professional chefs and housewives. Clean and neat mushrooms are eaten even raw. But you should still clean and process the champignons before further cooking. And it is important to do this correctly.

Is it necessary to clean champignons before cooking?

It is not safe to immediately cook newly purchased mushrooms. Their fruiting bodies should at least be wiped with a damp cloth.

It is necessary to clean, and I believe that you also need to wash... Store-bought mushrooms are grown not just on the ground, but on a well-fertilized substrate, and believe me, there are enough nitrates there.

Shramko Tatyana

http://www.povarenok.ru/advice/show/607

Even though the mushrooms were grown under artificial conditions, the substrate is not sterile. Therefore, it is also safer to rinse the mushrooms under running water. Young small specimens do not need any other treatment.

Wild mushrooms cannot be called pure. Remains of soil are removed from the fruiting bodies with a brush, rinsed and the lower part of the stems is cut off. Since the skin of young mushrooms is tender and thin, it makes no sense to remove it.

To process the “catch”, prepare a sharp knife, a colander, a clean sponge and a cutting board, a container, and flour.

What you need to clean mushrooms

A sharp knife is required. Professionals advise choosing a tool with a thin, long blade. It is convenient for them to clean the caps from the inside.

You can replace a kitchen sponge with a soft cloth.

How to properly clean champignons

They start with sorting. Spoiled mushrooms are thrown away.

If there is rot, no trimming, just throw it away!

To prepare any dish with champignons, they are cleared of debris. Professionals advise first clearing the fruiting bodies of sand and soil particles with your hands.

To destroy harmful organisms developing in the fruiting bodies, the champignons are placed in an oven heated to 80C for one and a half minutes.

The champignons are inspected, removing weathered, wilted areas and cleaning off dirt with a sponge.

Cut off the bottom of the leg with a knife, refreshing the cut area. The longer the mushrooms have been in the refrigerator, the more it is recommended to trim the fruiting body.

If desired, you can remove the skirt and skin from the cap, but this is not necessary.

The thin cuticle is picked up at the edge of the cap and pulled upward. But this is not necessary.

Wash the mushrooms quickly, no longer than 5 seconds, cold water, shake off the moisture.

Place the prepared champignons on paper towels to remove excess moisture. The less mushrooms are in the water, the better their taste.

It is better to remove the torn film.

You can leave the whole film, the taste and appearance of the food will not deteriorate.

The fringe is not removed from young specimens either. Such champignons can only be cleaned with a damp soft sponge.

Champignons are generally not cleaned. And do not wash them categorically, they will absorb water and become what. Spoil the product. If you are going to cook thermally, just wipe with a dry cloth. If you eat them raw and are afraid they might fall on the floor in the store, put them in a hot oven for a minute to disinfect.

Guest

http://www.woman.ru/home/culinary/thread/4161867/

Larger mushrooms have rougher skin. It is removed after cleaning the mushrooms from dirt and quickly washing them.

You can rub young mushrooms against each other. The peel comes off on its own.

Video: How to clean mushrooms

Flour helps to quickly clean problem mushrooms. It seems to absorb small dirt particles thanks to the gluten in the composition.

1. Add to the container with champignons cold water so that the liquid covers the mushrooms completely.
2. Then add flour at the rate of 1 large spoon per 2 liters of liquid.
3. After quickly mixing the contents several times by hand, the water is drained.

There is a way to clean fruiting bodies without water.

Video: “dry method” processing

Almost all varieties of mushrooms do not need additional procedures. However, royal champignons are freed from the skin on the cap, and the plates under it must be cleaned.

How to prepare mushrooms for further cooking (roasting, boiling, drying, freezing)

Processing mushrooms depends on the method of their further preparation. Before cooking and frying, peel the mushrooms and cut off the bottom of the stems.

It is important to clean mushrooms immediately before cooking. During long-term storage, champignons will lose their taste and beneficial features.

To wash or not to wash?

It is not necessary to wash the champignons if the supplier is known. If you are unsure about the purity of the mushrooms, it is better to wash them.

Mushrooms are not washed before freezing and drying. Only dry processing is carried out, removing debris.

The champignons that we buy in stores are already quite clean. I wash them thoroughly, mostly the hats need washing. I remove all the films that are under the hat. That is, minimal cleaning, removal of dirt and films. If the hats are difficult to wash, I use a clean (not used) sponge, which is used to wash dishes.

jarptica

http://www.bolshoyvopros.ru/questions/1742-nuzhno-li-chistit-shampinony.html

It is not recommended to wash specimens intended for frying. Having absorbed moisture, they spread out in the frying pan. Such champignons will not be crispy. Wipe the mushrooms, cut off the lower part of the legs, darkening if necessary.

For caviar and filling, fresh mushrooms are only washed without peeling the skin.

The mushrooms intended for cooking are washed quickly under very cold water, and the dark pulp is cleaned out from under the cap so that the soup does not darken. It is recommended to remove the skin from the cap.

How to clean champignons

Remove the skin and clean the inside of the cap before stuffing. Without such processing, the food turns out tough. Be sure to trim the legs.

Cleaning secrets from experienced chefs

If, when washing, the skin is moved away effortlessly with a fingertip, then the skin is removed completely.

How to quickly peel mushrooms - video

To remove the cuticle of large mushrooms, break off the edge of the cap by prying a piece with a knife and pull the skin up. The steps are repeated along the entire cap.

• It is easier to remove the cuticle if the cap is scalded.
• The stems of mushrooms stored in the refrigerator are cut off higher to remove all problem areas.
• After washing the champignons, the mushrooms are immediately dried. You cannot leave champignons in liquid for a long time.

I don't wash it most often. I clean the top film of the hat with a knife and, if the legs are large, then I clean them too. I use the legs for broths, I don’t cook them. I take out the mushroom slices with a spoon and don’t cook with them. If you want to put it raw in a snack, blanch it for a couple of minutes and put it in ice, just like that, to cleanse external irritants.

HELEN C.G.

https://eva.ru/forum/topic-messages.htm?print=true&topicId=3343990

Champignons are recognized as the safest mushrooms. However, to be completely sure that the food is safe, it is important to prepare them for further processing correctly.

Many believe that we should be indebted to Peter the Great for the appearance of strong alcohol, which he brought from Europe to Russia. They say that until the beginning of the 18th century there were no such drinks in the country at all. We cannot fundamentally agree with this. The process of fermentation and distillation was known even under Ivan the Terrible. Then the process of making the “invigorating potion” was treated with special respect, observing all the manufacturing technology, using secret ingredients, thanks to which the drink was as pure as a tear. Because of the high cost of moonshine, only the highest ranks and nobles could “distill” it, while the local “poverty” could only be content with home-made home brew. Today, many of the secrets of purifying a freshly distilled drink have been forgotten. Although there are some left that are still used by those who know how to distill moonshine. For example, everyone in any village in Russia knows how to clean with potassium permanganate.

History of moonshine: from antiquity to modernity

Moonshine - the name itself implies action - to drive, both in the literal and figurative sense. IN different times it was persecuted: it was banned, sold only to the rich, and was made from such a waste that people died when consuming it.

But the beginning of moonshine was encouraging: back in the 14th century in Rus', people discovered that fruits or vegetables left in a warm place for a long time rot, releasing carbon dioxide and forming a low degree of alcohol. Subsequently, it was revealed that when this substance is heated and “distilled,” the resulting “royal” drink is obtained. It has also been experimentally proven that the use as raw material grains of wheat or rye significantly improved the taste and quality of moonshine. Regarding the issue of the “purity” of the drink, in those days, crystalline quality was given increased value: from 1 ton of raw materials only 30 liters of pure moonshine were obtained.

Over the centuries, cooking processes have been improved. By the end of the 18th - beginning of the 19th century. Russia became the producer of the best and most delicious moonshine that was available throughout Europe: they were given to ambassadors and nobles, sold to foreign merchants and traders, and treated to important guests and nobility.

Today, processes have accelerated, and special demands are made on quality: people want strength and a “blow to the head.” When asked whether it is necessary to purify moonshine, today it is worth saying affirmatively: “It is absolutely necessary, and it is better in several ways at once.”

Necessary ingredients for preparing the drink

What's good about moonshine? Strength, crystallinity or taste? Or healing properties? The answer is all of the above. In addition, the drink has truly miraculous qualities:

• You can rub it with it when you have a cold;
• carry out disinfection (do not be surprised, moonshine can be up to 96 degrees, the main thing is to be able to “drive” it);
• Use as an aperitif for better digestion of food.

Moonshine can be produced from any raw material. The point is that this drink, unique in all respects, leading in all respects over others (whiskey, cognac, bourbon, brandy, tequila, rum, grappa), can be “chased” from almost all available “materials”:

• berries;
• fruits;
• vegetables;
• cereals;
• jam, marmalade, honey;
• dairy products;
• wine, juices, kvass;
• bakery products;
• pl. etc.

That is, only those ingredients that are subject to the fermentation process are needed. And the indispensable and most important finalizer of everything is sugar, which helps speed up the fermentation process. The main thing is that the products are of high quality and natural, then you will get the best moonshine. How to clean with potassium permanganate or other methods? More on this in the next section.

Aspects from the production process: from the mash to the final product

Every self-respecting moonshiner has at his disposal special equipment for producing this divine drink at home:

• distillation cube - an iron (preferably stainless steel) vessel that serves to heat the mash;
• coil - serves to cool vapors;
• copper tubes - necessary to connect the cube to the coil.

The moonshine production process includes the following stages:

1. Preparing the basis for the future drink - mash.
2. Heating the latter and distilling it using a specialized cube, after which it will turn into the final product.
3. Purification from fusel oils.
4. Odor removal.

After receiving moonshine, many people want to clean it of impurities and odors. Question: “How to clean moonshine with potassium permanganate?” - in principle, it is asked regularly on various forums and pages. To do this, you will need freshly distilled moonshine and potassium permanganate, and several stages of action. But besides the latter, there are many more ways to painlessly and easily remove all unnecessary “particles” from the drink.

The easiest way to remove fusel oils

Having kicked out the moonshine, many calm down and enjoy the drink they receive. But if life and your health are valuable, you should finish what you started. You need to cleanse the drink from all impurities and fusel oils without delay or a shadow of doubt. Many proposed methods (for example, how to properly clean moonshine with potassium permanganate) or heard recipes are not always convenient and are somewhat expensive.

The simplest option for removing all excess from moonshine is freezing. The following ingredients are needed:

• freezer;
• moonshine;
• vessel.

Thanks to severe frost, everything and excess liquid will freeze, but real and pure moonshine will remain. As a result, by removing waste, you get a crystal clear and delicious drink.

Potassium permanganate: one of the best ways to clean moonshine

How to clean with potassium permanganate? Easier and better method can not found! To do this, you should go to the pharmacy (if you don’t have one at home) and buy manganese powder, which will help moonshine expel all unwanted neighbors from its composition.

The composition is as follows: for 1 liter of freshly distilled moonshine you will need only 2-3 grams of manganese.

Having poured it into the bottle, you need to shake the contents well - the drink will acquire a characteristic pink-scarlet color. Then leave the vessel alone (preferably a place devoid of sun rays) for 1-2 days. After time, a sediment forms at the bottom of the bottle, which collects all the “extra” consistency.

To improve the effect, you can also, after adding manganese to the vessel, place the latter in a steam bath over low heat (for 20 minutes). Then strain through cotton wool. The drink is cleared and ready to drink!

The most practical and effective way to cleanse using soda

After distillation, moonshine usually has a sharp and not so pleasant smell, which completely discourages any desire to taste it. To get rid of the annoying notes of stench, you should clean the drink with soda. How to clean moonshine with soda is a simple task, and the process is quite pleasant and uncomplicated.

For this you will need:

1. 10-15 grams of soda.
2. 1 liter of freshly distilled moonshine.
3. Free time and patience.

It is necessary to stir the specified amount of drink and soda, then do not touch for 40 minutes. Next, you should shake the vessel with moonshine again, leaving the contents in the vessel for a longer period - 12-24 hours.

After the specified time has elapsed, the drink is perfectly cleared. It is necessary to remove the top layer (on average 2-3 cm of undrinkable liquid) and sediment (soda and fusel oils, impurities). What remains between the top and bottom layers is purified moonshine, which will be as clear as a tear and with a neutral odor.

As a result, the problem of how to clean moonshine with soda has been solved, and its procedure will not take much time and money. Baking soda can be purchased at any grocery store and the price is ridiculously low. This is why this cleaning method is one of the most budget-friendly.

Charcoal cleaning as the most environmentally friendly method

Application natural remedies(environmentally friendly and safe) is the most the best remedy for cleaning moonshine from impurities and harmful oils. One such method is the use of charcoal.

This is one of the oldest and most proven methods, since there have always been many forests in Rus', and Russians have always been able to use the benefits of nature.

Since certain stages and procedures must be followed in which it will lose everything negative, ennobling it to the level of a “royal” drink.

Stage 1 - you need to extract coal. To do this, you should find suitable wood, preferably fresh, green. It is better to give preference to linden and birch. By selecting required amount branches (it is better to take trees no older than half a century), you need to light a fire. After burning, the hot coals should be placed in any container with a lid and left to cool completely. Next you need to crush the coals until fine.

Stage 2 - preparation of ingredients:

• Charcoal - 100 grams;
• Moonshine - 1 liter.

After mixing the liquid with the component, place the vessel in a dark place and leave for 7 days. Note: you need to shake the vessel at least 4 times a day. After the expiration date, you need to leave the vessel completely alone for another week.

Stage 3 - straining the moonshine using gauze or cotton wool.

from bad odors

Many moonshiners, having “kicked out”, in their opinion, a wonderful drink, are subsequently upset - the strong substance contains strange oils, and the smell is so pungent that the nose cannot withstand such a test. If you don’t know how to get rid of such “neighbors”, then all the products will be unsuitable for further use. Why the subsequent question: “How to remove the smell from moonshine?” - very relevant.

First you need to clean the drink from cloudiness and oils. After passing this stage, you can use numerous spices to refine the moonshine. Among them are especially respected: fennel, mint, vanilla, allspice or red pepper, root fresh horseradish, bison, oak bark.

You can also use the ancient method of purifying moonshine from the smell, which was used in Rus'. You will need 50 grams 500 grams of regular black raisins (white will not work). Pour into a vessel with moonshine and keep in a dark place for at least 30 days. After the expiration date, strain through cotton wool several times. The drink will lose all smells and tastes, being filled with the pleasant aromas of violets and grapes.

Benefits of using cleaning

Any product made from even the most environmentally friendly ingredients may contain harmful impurities and particles that can cause harm. to the human body. How does this happen? IN natural products when they are processed (chemically or otherwise), release occurs. To do this, a cycle must be carried out to remove all harmful substances from the final product.

So, during the initial “race”, “pervak” comes out - the dirtiest and strongest moonshine. Under no circumstances should it be mixed with the drink that follows. Just delete!

Today there is great amount methods for cleaning moonshine from impurities and odors. Just need to follow simple tips, and then the drink will turn out clean and safe.

Beginner moonshiners often doubt whether it is harmful to purify moonshine with potassium permanganate? This method is very old and proven, so there is no negative influence the consumer will not receive it on the body. On the contrary, the moonshine will be purified and take on its best appearance.

Numerous ways to improve the drink only prove that you can get a first-class and crystal drink from nasty “mash”.

Storage methods: from temperature to specific location

Getting the moonshine out is not so bad. Next, you need to clean it from impurities and strong smell, which can scare away even the most persistent. According to the recommendations of experts, moonshine should be cleaned with potassium permanganate and soda immediately after it is “distilled.” But the process does not end there either. Its storage conditions and the container in which it will be located directly determine its taste qualities and general condition.

So, you need to exclude the following containers from storage methods:

• plastic bottles;
• wooden barrels (if you don’t want to get cognac);
• metal vessels (aluminium, copper, steel).

Only glass, ceramic bottles, jars or vessels can be used. Some also use stainless steel barrels for storage.

As for the temperature, it does not play any role: whether there are negative or positive changes, the drink does not lose its properties.

Moonshine, according to most experienced producers, becomes better at high degrees. It is even recommended to seal it in a bottle and put it in the attic of the house (where it can be more than 40 degrees higher in the summer) for 10 years. During this time, the drink will transform, turning into nectar.

You should also avoid places exposed to direct sunlight.

There are many questions regarding the use of eggplants for food. Some people consider this product unhealthy, others do not know how to prepare it correctly. In addition, housewives are often interested in whether they need to be cleaned before cooking.

This question arises because the peel of the product contains solanine, which is toxic substance. If there is an excess of it in the body, poisoning can occur, so some people believe that eggplants must be peeled before eating. But it is not so.

Whether to peel a vegetable or not is up to each person to decide individually. It does contain solanine, but at the same time there are many elements useful for the body. Solanine can make eggplant taste bitter, which is why you have to remove the peel.

But bitterness can also be eliminated by soaking the product in saline solution, which will allow you to do without cleansing. Therefore, this issue is worth understanding in more detail.

Beneficial properties of the skin

The peel contains almost all the microelements that the vegetable itself contains. It contains:

Thanks to these substances and elements, the product brings significant benefits to the body:

• helps eliminate excess cholesterol;
• preventing the occurrence of atherosclerosis and heart disease; accelerates the process of hematopoiesis;
• strengthens bones;
• increases the elasticity of blood vessels;
• normalizes intestinal activity;
• reduces weight.

The harm of the vegetable, as already mentioned, lies in the solanine it contains. Its excess leads to poisoning, so those who have gastrointestinal diseases should handle this product very carefully. A significant part of this substance is contained in the peel, which somewhat reduces its nutritional value.

But in the absence of significant health problems, eggplant can be eaten with the skin - there will be no harm. In addition, the effects of solanine can be neutralized by soaking it in saline solution or stewing. This means that peeling is not necessary.

In addition, peeled eggplant does not retain its beneficial properties for long. The peel protects the vegetable from drying out, and it also withers and rots less. Therefore, if you decide to remove the skin, you should do this immediately before preparing the product.

However, there are cases in which it is necessary to peel the product. This is influenced by the plant variety, its degree of maturity and the characteristics of the planned preparation. You need to peel this vegetable in the following situations:

However, in general, the question of peeling this fruit must be decided by everyone independently. Taste preferences Everyone is different and some people like the bitter taste that the vegetable develops when the peel is preserved.

Another important aspect– whether it is necessary to clean the product from seeds. This is also decided individually. The most important thing to consider is the size of the vegetable. The large “blue” ones have large enough seeds that they can be cut out. If the size of the vegetable is small, such manipulations are meaningless. Small seeds contain almost no solanine, and useful substances there are a lot of them, so it’s better to leave them.

Processing rules

It would seem that peeling eggplant should not be difficult at all. Anyone unfamiliar with the characteristics of this vegetable will say: “Take it and peel it.” However, there is certain rules, which should be followed to reduce the loss of nutrients, but eliminate solanine. It is especially important to follow these rules when we're talking about about stale product.

The sequence of actions in relation to a young vegetable should be as follows:

When a product has been on the shelf longer than it should be, it is more difficult to clean it. The peel becomes denser, fits closer to the pulp, and the vegetable itself may be slightly limp.

In addition, the peel of such an eggplant has a more bitter taste, which is why it makes sense to cut off not only it, but also top part pulp. Therefore, you should first soak the old “little blue ones” in a saline solution. Another option is to place the fruit in water, bring to a boil and remove immediately. Further, the cleaning sequence will be similar as in the case of young ones.

It is very important to determine which eggplant recipes require peeling and which do not. It must be said that this does not depend on the recipe, but on the freshness of the product. Young vegetables can be cooked with their skins in almost any way - boiled, stewed, baked, eaten raw.

This also allows you to maintain the shape of the pieces, since after heat treatment they may turn into a mushy mass. If the fruits are old, they should be peeled before frying, consuming raw, and before preparing dishes with delicate taste, since bitterness can ruin them.

So, from the above we can conclude that in most cases it is not necessary to peel eggplants; it is rather a matter of taste.

However, there are cases when it is still better to do this, namely, if a person has problems with the gastrointestinal tract and if the vegetable is not young. With such precautions, the product will only benefit the body.