Raisins: what happens, how to choose, how to cook

Raisins good in cupcakes and cakes, it is put into pilaf and corn flakes, they stuffed meats and added to salads. The main thing that dried grapes was perfect: no harm, no worm-eaten and not treated with chemicals.

If you learn to choose the correct raisins, you have at hand will always be delicious and healthy sweetness.
Unfortunately, raisins can not be called ideal in the spring of beriberi, because vitamin C is destroyed during the drying process. But the natural sugars - glucose and fructose, which in the dried fruit is 4-5 times higher than in fresh grapes, transforming it into a power reactor. Tiny berries also have a high content of organic acids, vitamins A, B1, B2, B3, B4 and micronutrients. Modern science claims that raisins strengthens the cardiovascular system, situated in the berries of iron easily absorbed by the body, and antioxidants from dried grapes inhibit growth of bacteria that cause tooth decay and gum disease. Credited with raisins and property to calm my nerves, so if you have a high-strung child, teach him not to regale caramels and biscuits, and dried Grape. But every drug is good in moderation. Grape - a very high-calorie berry and raisins it even surpasses: in it to 310-320 kcal per 100 g. Therefore, anxious overweight ladies do not forget that the abuse of the dried fruit will affect the shape. For health rather just a handful of raisins a day. Theory
Dried fruit is good and bad
It turns out that far from each vine can get raisins. For him, suitable only varieties with fleshy berries and thin skin. They are collected, dried, and on what way of fresh grapes will draw moisture will depend on naturalness and usefulness of the raisins.
From grapes to raisins
There are several methods of drying grapes. Natural, the sun, called oftoba - ripe grapes for two weeks suspended among vines or laid out on special mats on the ground. Often, before that in order to accelerate the process of berries for a couple of seconds, dipped in hot soda solution: blanching removes a glossy protective coating and hurt the skin, so the moisture has time to evaporate from the fruit in just 4-5 days. True, dried fruit, "cooked" in the sun, obtained a little harsh, so it is more natural and gentle considered cured (soyagi). It is held and protected from the sun room. This is a very long and laborious process, such dried grapes can be seen not often, and cost will be more expensive.
In private farms after the sun or air-cured raisins considered ready, and he is sent to market. But for the fruit that was destined to be a bright packages on store shelves, everything is just beginning. After preliminary (shorter) drying the grapes shriveled get to the factory where they are washed, cleaned of debris and stems, sorted, finally dried in kilns, and packaged. Besides - to extend the life of raisins and make it more beautiful, berries can handle sorbic acid, sulfur dioxide or sulfites.
Better black than gold
Preservatives (sorbic acid, sulfur dioxide, sulfites) are allowed to eat, but if you still do not want to saturate their own body, pay attention to the color of raisins. The fact that any grapes (black or green) after drying, a little darker, but pale and transparent to make the sulfites - they stabilize color and act as preservatives. Therefore, those who want to eat only natural raisins, a better buy black, brown or light brown, not showy golden product. If the same product sold in a package, information about supplements you can read the list of ingredients and only then decide to purchase a raisin or not.
Podbros, mash, bite
Externally good raisins are to be wrinkled, dull, fleshy and without damage. Do not buy a very firm fruit, and too soft, slightly moist and nedosushennye - these deficiencies indicate improper handling and storage and can lead to rapid deterioration. Experts examine the quality of dried fruits as follows - throw a few raisins into the air and listen: the berries have to hit on the counter with a gentle thud. After that, they even desirable to try to touch: if the market allows the seller, rub your fingers one suhofruktinku - so you will notice lodged inside the larvae or not. If you are satisfied, try raisins to taste - it may be more or less sweet, but not sour, and a clear defect is burnt flavor.
Some housewives confuse the fruit with the tail. Of course, their presence is not too convenient when cooking, but in terms of quality Stem considered merit of the product. This means that the grapes have not been machined, and their integrity was not compromised. After all, is often precisely the spot where the stalk, berry begins to rot.
Practice
Raisin cooking
Dried grapes are added to salads, bread and cakes, in cakes and puddings, they are stuffed with meat, with cooked fruit drinks and kvass. Especially zhaluyut raisins in Central Asia. Brown berries here will surely add to the pilaf, lobio, meat salad Thurloe Etter. Or just mix them with other dried fruits and will eat instead of candy.
Urine it!
Before you add the raisins in any food, wash it well: dirty berries Clear, and sulfur-treated with preservative and at least get rid of small amounts of chemicals. Inventive market sellers for the sake of brilliance sometimes flavored fruits with vegetable oil. If you forget to rinse the berries, oil can get into the dish and ruin its flavor. After washing and sorting Soak raisins 20-40 minutes in warm water, lean in a colander and dry them on paper towel. Useful substances will not be harmed, but the berries are straightened, are tender and tasty. If you're going and then add them to the baking dish or dessert, you can leave for an hour and a half in rum or brandy, but the raisins to let the meat soak in the rough red wine. Dried fruit for ice cream or cream can soak in rum for the night: they have a good soak and swell.
Rules supplement
In dishes such as pilaf, raisins decided to add 10 minutes until tender. But in the batter for cakes or cupcakes to put in the kneading. Pre berries can roll in flour - then they will not have everything in one place, down to the bottom. If you want to cook a cake with raisins, 150 g of butter mash with 3 / 4 cup sugar and yolks of 3 eggs lead. Gradually stirring, add 1 tbsp. spoon starch soaked in brandy glass of raisins and a glass of walnuts. Then vsyp cup flour, type 3 beaten egg whites. Bake for 35 minutes at +200 º C.