Do you have some raisins, and any other kind of dried fruit and you are wondering how to rehydrate them, I’m going to explain it in the below part: Consuming them after they have been rehydrated will cause an increase in their size. To a dish containing raisins, add water that has been brought to a boil. They will return to their previous state of malleability in a few short minutes. This approach works well for including raisins and other dried fruits in baked goods, and it is highly recommended. If you want your coffee cake to have a more powerful taste, you could wish to rehydrate the raisins in some fruit juice or water before adding them to the cake. Warm the liquid in a small saucepan over low heat while adding the raisins. Do this until the liquid is warm and the fruit has plumped up. Before using, strain the mixture. The most common soaking liquid is water, although other liquids such fruit juices (like pineapple for Aunt Murna's Jam Cake) or extracts may also be used. 
Water is the most common soaking liquid. Eggs are a source of liquid that is often neglected despite the fact that it makes complete sense. You may avoid adding any more liquid to the batter by first soaking the fruit in the eggs, and then adding the fruit to the batter. This is because adding additional liquid is unneeded in most baked dishes. Choose an approach that has been around for a while: Every chef has their own preferred method for rehydrating dried fruit, and every camp is certain that they have discovered the key to success. At least four distinct approaches may be used to accomplish the result of soaking fruit. The ones that are at the top of my list are mentioned below. Before making use of the raisins, first, submerge them in boiling water and then allow them to sit for ten to fifteen minutes. After placing the raisins and liquor in a saucepan, bring it to a boil over high heat; after it has reached a boil, remove it from the heat and let it sit for ten to fifteen minutes; after that, strain and use it.
In order to microwave the raisins, place them in a dish, cover them with liquid, and microwave them on high for two to three minutes. After removing them from the microwave, let them soak for ten to fifteen minutes before adding them to the batter. Soak the raisins in liquid for half an hour until the raisins are at room temperature. After that amount of time has passed, you are free to begin utilizing them! It may be more beneficial to spend a shorter amount of time in the water rather than a greater amount of time soaking. Raisins don't have to mature for very long before they attain their full plumpness. Any approach may be successful the majority of the time. You have the option to choose based on the number of dishes you intend to wash and the amount of time you have available. Keep in mind that plumping raisins is not just for use in baked goods; they make fantastic snacks, salad toppers, and even a couscous side dish. Keep this in mind while you are plumping raisins. Due to the fact that raisins are dried fruit, they sometimes have a little dry texture. This makes them less desirable as a snack and as a component in certain baked goods and fresh meals because of their reduced appeal. 
The raisins are made juicier and soft using a process called plumping. This process does not alter the raisins' natural flavor in any way. Make sure you have a plate that can go in the microwave ready for the raisins. Place the raisins in a bowl or dish that is suitable to use in the microwave and spread them out in a single layer. The raisins need to be laid out in a single layer as opposed to being stacked one on top of the other. If the raisins are allowed to remain in a single layer during the cooking process, they will be able to absorb a greater quantity of water. Combine the raisins with a small bit of water. It is recommended that one tablespoon (15 ml) of water be added to the raisins for each cup (250 ml) of raisins that are used. Make an effort to ensure that the water is distributed evenly. In the microwave, heat for thirty to sixty seconds. Cover the dish and microwave the raisins on high for about three minutes, or until the water seems to have been absorbed by the raisins. This will make the raisins plumper. Before utilizing a container that has its own lid, check to be sure that it can withstand being heated in the microwave. If the container that your meal arrived in cannot be heated in the microwave, you may build a temporary cover out of plastic wrap or a paper towel in its place.
Keep a little hole on one side of the dish in order to reduce the amount of pressure that builds up. When you take the dish out of the microwave, there will most likely be some liquid left in it. This is an essential point to keep in mind. The raisins will give the appearance of being full, but when you hold them up, they will absorb any residual liquid. Therefore, I ask that you stay standing. Return the raisins to their original container, then give them a swirl while they warm up. After that, after two or three minutes, you should let them out to cool off. If you would like the raisins to be drier, give them a gentle pat with some paper towels once they have cooled down and soaked up the liquid. Make good use of the raisins. The raisins should be fuller in size and ready to consume on their own or be utilized in a variety of different dishes at this point.
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