By Chef Ed Dychauco
Pots and Pans
Pots and Pans
Thursday, October 11, 2012
TECHNICALLY, a raisin is really a dried grape. But in French, raisin means grape. So, in one way or the other, a raisin is a raisin. And we all grew up basically with “California,” “Sunmaid” raisins that are found in a small red colored box.
Raisins can come basically in three types or variety: raisin (which is typically the darker color ones and the one we all knew), sultana (golden color which is becoming popular) and currant (which are small and quite hard to find in the market). They came from several varieties of grapes, hence the colors and sizes.
They are produced in many regions of the world and are usually sun-dried although nowadays, they use dehydrators which make it faster and easier. Most of the sugars from it are sucrose and fructose and contain fiber, for digestive health and protein, minus the cholesterol and sodium but with vitamin c content and some antioxidants. Clinical studies have said that raisin can lower blood pressure because of its potassium content. How about that?
Raisins also come in different grades with grade A being the best. We also find substandard raisins in the market, which are usually cheaper but might contain some sediments sand and small pebbles, seeds and even dried tips of the grapes. So make sure they are washed or cleaned before use.
Come Holiday season, this will be one of the much in-demand item in the stores and in our culinary uses, both baking and cooking. And the good thing is that we can now buy raisin per kilo rather than the ones that are pre- packaged in boxes, which are a bit pricey.
Raisins can add flair, taste and color to our baked goodies. Be it in cakes (especially fruit cake!), brownies, cookies (oatmeal raisin), bars, empanadas, breads, pies (apple pie) and others, this gives a distinct flavor to it. It also add some natural sweetness to our dishes like embotido and stuffed chicken, macaroni salad, fresh green salads and more.
One really basic ingredient that goes hand in hand with raisin will undoubtedly be one of my favorite spice, the sweet smelling cinnamon. Think about Apple pie, Cinnamon roll, bread pudding, oatmeal raisin cookies and raisin bread. We also use raisin to “decorate” baked products like coconut macaroon, torta and cupcakes.
Also available in selected markets are raisin paste and raisin concentrate which really makes it a lot easier when one is making loaf breads, cookies and bars. I am sure this can also be used in cold confectionaries like ice cream and chilled desserts.
Do you know that we can also substitute raisins with prune and dates? So if in case you want to experiment on something, these are the two most other “interchangeable” ingredients available. And maybe a bit costly, too I should add.
Sometimes, one might find raisin to be quite dry or have been sticking together. To plump it up, the raisins can be soaked with water overnight, boil it in water or if added flavor is needed, rum or any alcoholic beverage can be used to soak them. This really gives the finished product a kick!
Below is a simple yet healthy recipe for the very much loved Cinnamon-Raisin Oatmeal Cookie for everyone to try and snack on….
½ cup Peotraco Caster Sugar
½ cup Peotraco Honey Browns
½ cup softened butter
½ tsp pure vanilla
1 pc large egg
¾ cup all purpose flour
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp salt (can be omitted for those watching their sodium intake)
1 ½ cup oats
½ cup raisins, soaked in water and drained
½ cup nuts, chopped (or chocolate chips)
Cream sugars with butter and vanilla. Add the egg and continue beating.
Stir in the rest of the dry ingredients. Lastly, add the raisins and nuts/chocolate chips. Drop by the tablespoonful in a greased or parchment paper lined cookie tray. Bake at 350 degrees for 10 to 15 minutes.
For chewy cookies, 10 to 15 minutes should be enough, but for crispier cookies, bake five minutes or more.
Happy baking!
(Website: www.potsnpans1976.weebly.com, e-mail: potsnpans1976@yahoo.com)
Raisins can come basically in three types or variety: raisin (which is typically the darker color ones and the one we all knew), sultana (golden color which is becoming popular) and currant (which are small and quite hard to find in the market). They came from several varieties of grapes, hence the colors and sizes.
They are produced in many regions of the world and are usually sun-dried although nowadays, they use dehydrators which make it faster and easier. Most of the sugars from it are sucrose and fructose and contain fiber, for digestive health and protein, minus the cholesterol and sodium but with vitamin c content and some antioxidants. Clinical studies have said that raisin can lower blood pressure because of its potassium content. How about that?
Raisins also come in different grades with grade A being the best. We also find substandard raisins in the market, which are usually cheaper but might contain some sediments sand and small pebbles, seeds and even dried tips of the grapes. So make sure they are washed or cleaned before use.
Come Holiday season, this will be one of the much in-demand item in the stores and in our culinary uses, both baking and cooking. And the good thing is that we can now buy raisin per kilo rather than the ones that are pre- packaged in boxes, which are a bit pricey.
Raisins can add flair, taste and color to our baked goodies. Be it in cakes (especially fruit cake!), brownies, cookies (oatmeal raisin), bars, empanadas, breads, pies (apple pie) and others, this gives a distinct flavor to it. It also add some natural sweetness to our dishes like embotido and stuffed chicken, macaroni salad, fresh green salads and more.
One really basic ingredient that goes hand in hand with raisin will undoubtedly be one of my favorite spice, the sweet smelling cinnamon. Think about Apple pie, Cinnamon roll, bread pudding, oatmeal raisin cookies and raisin bread. We also use raisin to “decorate” baked products like coconut macaroon, torta and cupcakes.
Also available in selected markets are raisin paste and raisin concentrate which really makes it a lot easier when one is making loaf breads, cookies and bars. I am sure this can also be used in cold confectionaries like ice cream and chilled desserts.
Do you know that we can also substitute raisins with prune and dates? So if in case you want to experiment on something, these are the two most other “interchangeable” ingredients available. And maybe a bit costly, too I should add.
Sometimes, one might find raisin to be quite dry or have been sticking together. To plump it up, the raisins can be soaked with water overnight, boil it in water or if added flavor is needed, rum or any alcoholic beverage can be used to soak them. This really gives the finished product a kick!
Below is a simple yet healthy recipe for the very much loved Cinnamon-Raisin Oatmeal Cookie for everyone to try and snack on….
½ cup Peotraco Caster Sugar
½ cup Peotraco Honey Browns
½ cup softened butter
½ tsp pure vanilla
1 pc large egg
¾ cup all purpose flour
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp salt (can be omitted for those watching their sodium intake)
1 ½ cup oats
½ cup raisins, soaked in water and drained
½ cup nuts, chopped (or chocolate chips)
Cream sugars with butter and vanilla. Add the egg and continue beating.
Stir in the rest of the dry ingredients. Lastly, add the raisins and nuts/chocolate chips. Drop by the tablespoonful in a greased or parchment paper lined cookie tray. Bake at 350 degrees for 10 to 15 minutes.
For chewy cookies, 10 to 15 minutes should be enough, but for crispier cookies, bake five minutes or more.
Happy baking!
(Website: www.potsnpans1976.weebly.com, e-mail: potsnpans1976@yahoo.com)
Published in the Sun.Star Cagayan de Oro newspaper on October 11, 2012.
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