Boas Comidas

Glossário Culinário

Raisins

Ingrediente

Também chamado de
raisins, dried grapes

Raisins are dehydrated grapes, with a sweet, concentrated flavor, used in panettone, cakes, cookies, farofas, festive rice and salads. Sold in golden and dark versions, they sweeten and moisten doughs, besides bringing pleasant chewiness to sweet and savory dishes.

Characteristics

Golden raisins are usually milder and more delicate, while dark ones have a more intense flavor and deep color. Both are soft when fresh and turn dry when old or poorly stored. When buying, prefer whole, flexible grains with no excess crystallized sugar on the outside. Store in a tightly closed container, in a cool, dry place, as moisture leaves the grains sticky and excessive heat dries them out. Before using in doughs, many people soak raisins in warm water, juice or milk for a few minutes so they turn softer and do not steal moisture from the dough.

Uses in the kitchen

Raisins are classic in panettone, homemade panettone, apple cake with raisins, cookies, sweet breads, Greek-style rice, Christmas farofa and salpicão. In sweets, they pair with apple, cinnamon, orange, chocolate and oats. In savory dishes, they balance the salt of cheeses, bacon and sausage and refresh carrot and cabbage salads. Lightly flouring raisins before mixing into batter helps distribute them without sinking. In fillings, chop coarsely to spread the sweetness better.

Substitutions

Golden and dark raisins replace each other in the same measure, changing only color and intensity. As alternatives, use chopped dates, chopped dried apricot, dried fig, dried cranberry or prunes, adjusting the size of the cut. In rice and farofas, corn and peas add color, but not the same sweetness. To reduce sugar, cut back the raisins and complete with chopped fresh fruit, such as apple or pineapple.

Fun facts

Soaking raisins keeps them from hardening in the oven during baking. In panettone, spreading the fruit well through the dough keeps it from piling at the bottom. Freezing portions of raisins in small bags keeps softness longer. Rinsing and drying before use removes excess syrup from some brands. In salads, soaking raisins for a few minutes enhances juiciness.

Recipes with raisins

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