Published 2006
The most important distinguishing character of Milkcaps is that they all exude droplets of milk (lactate) from the gills and flesh when damaged; the colour of the milk and whether it discolours after a time in the air are important characters to record. Taste a drop of the milk on your tongue, allowing about half a minute before spitting it out. It may be hot, bitter, or mild. Note special smells. The flesh is granular, like the Russulas and the cap and stem will break easily.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement