daily twit

[anotheranon]

twit(s) of the day

• 16:12 Anyone else ever have raisins blow up like balloons when baked?

Automatically shipped by LoudTwitter

Comments

Baked in liquid?

[elkor.livejournal.com]

I've had raisins re-inflate before, but only when they are in contact with liquid for a period of time.

So, short answer "Yes"

I like soaking raisins in Balsamic Vinegar and putting them on salad.

Re: Baked in liquid?

[anotheranon.livejournal.com]

Strange. These were in contact with scone dough containing egg and milk - would that be enough? If so, why didn't they expand until they were baked?

Learn something new every day...

Re: Baked in liquid?

[elkor.livejournal.com]

These were in contact with scone dough containing egg and milk - would that be enough?

I wouldn't think so. My only other thought would be that you cooked them hot enough that the little liquid in them turned to steam and inflated them that way. But that'd be a pretty hot oven.

[jlsjlsjls.livejournal.com]

Not like balloons, but raisins should always be visibly plumper after baking than they were when you mixed 'em into your batter/dough/etc. ... they'll happily rehydrate in contact with moisture and the oven heat enhances that. Golden raisins, as they are softer and still retain some of their original moist pulp, will plump up far more than those sad, cheap, overdried dark things that look like dead flies.

[anotheranon.livejournal.com]

These were the large, dark, evidently not-so-overdried things (Indian grocery, I love you). I swear, they inflated back up to round, though they settled down a bit as they cooled.