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Author
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Topic: Raisins drying out
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Ira
Member Posts: 1119
From:Portland, Oregon
Registered: Jun 99
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posted October 13, 2009 11:57 AM
  
Hi - the granola I make includes raisins, but after a few weeks in the granola the raisins start drying out a bit and become too hard.Any suggestions on keeping them soft? I know that keeping it fresh would be best, which I do always sell it to the grocery stores soon after I make it, but it needs to keep fresh with a 6 month "best by" date. Would coating them in a little oil help? I'm hesitant to plump them at all in water, as it might sog/stale the crisp granola - or would it??? IP: Logged |
tyronebcookin
Member Posts: 170
From:Alabama (But currently traveling most of the time)
Registered: Jun 2004
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posted October 14, 2009 12:37 AM
Hello Ira,I haven't made granola in forever so I have a a few questions that may help you: Do you add the raisins in after you make the granola? Maybe you can buy a plumper, bigger, or different kind of grape raisin than the one you currently get? Just a few thoughts. IP: Logged |
ChefSteve
Member Posts: 100
From:Diamond Springs, Calif.
Registered: May 2003
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posted October 14, 2009 07:54 PM
Like Tyrone, I rarely make granola (if ever?).Have you evaluated your competitor's granola to see if you can figure out how they do it? Can you make a few test batches with water plumping and oil coating and check the outcome? Of course, you could stay home and watch every Unwrapped episode on the Food Network. You'll eventually view a granola making episode! [This message has been edited by ChefSteve (edited October 15, 2009).] IP: Logged |
Ira
Member Posts: 1119
From:Portland, Oregon
Registered: Jun 99
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posted October 19, 2009 04:56 PM
Good ideas. It's a very good & plump variety that I get, and it would be really difficult to switch to a different brand, as that would require changing purveyors just for that one product, but I may try out the steeping concept.IP: Logged |
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