Raisins are a useful and sweet dried fruit that is eaten as a snack or complement to other dishes. Raisins are perfectly combined with pastries, porridges, meat or salads and even ice cream. It makes the taste of ready meals sweeter and more interesting. This dried fruit is recommended to soak in water to soften and remove dirt and chemicals, which it was processed.
How to properly soak raisins
To begin with, rinse the raisins thoroughly with water. These dried berries accumulate dust and dirt, they are often treated with special wax to keep freshness longer. With this task, hot water( at least 70 degrees) will do fine. Raisins are more convenient to wash in a colander or sieve under running water.
After picking raisins from twigs, stems or dirt, and then put in a special container and pour boiling water so that the dry berries were covered up to the top with water.
Raisins are soaked for 10 to 30 minutes, but old and firm berries can be kept in water for several hours. Young and relatively clean raisins, as well as one that is made independently, soak in cold water.
If the raisins are bright and unnatural, then soak it is recommended as long as possible. You can leave it even at night. The fact is that there is a risk that such berries have been processed or even painted with a harmful chemical to give a presentation to the product.
After soaking, drain the water, flip the raisins on a strainer and rinse again with warm water. Drying raisins is easy: spread the dried fruits on a towel or paper napkins.
You can still soak the raisins in the tea leaves. It is necessary to pour boiling water into the boiled water and allow it to cool slightly. Then pour the raisins for fifteen minutes, drain the liquid and dry it in the manner indicated above.
You can steam raisins in a steamer or on a steam bath. Pre-berry again, you must thoroughly rinse with water and remove unnecessary ingredients.
Tips for dipping raisins for baking
There are several useful tips to achieve a particular taste of the raisins that you plan to use in baking:
- After the raisins dry out, roll it in the flour before you put it in the dough.
- Raisins can be soaked not in water, but in strong spirits: cognac, rum, liqueur. This method will give the dish a unique flavor and piquancy. Pour raisins into alcohol for eight hours and stir the berries from time to time or store them in a refrigerator for a couple of days, covered with a lid.
After soaking, the raisins become juicy, soft and clean. These berries serve as a sweet and interesting self-catering.