When to soak dried fruits and how to keep their shape
For the filling you need softness, for the cake you need pieces that hold their shape. We select the preparation of dried fruits for the recipe.
Is soaking necessary?
Thinly sliced fruits may not require soaking before cooking. First, determine the desired result: springy pieces, soft filling or puree.
Check multiple pieces
Excessive soaking worsens the taste and makes the fruit crumbly. Test several pieces of different thicknesses; If the texture is already suitable, further exposure is not necessary.
Consider the liquid in the dish
Texas A&M describes reconstitution in water and use of the fruit in cooked dishes. Write down how much dried fruit you took before soaking: this is the original mass that the amount in the recipe refers to, unless it says otherwise. After recovery, the mass increases due to water. Do not consider the new mass as an additional portion of the dry product and do not replace the purchase calculation with it.
Long exposure requires cold
Soak in the refrigerator for more than two hours: prolonged exposure may cause fermentation. Keep reconstituted fruits separate from dry ones. Soaking does not prove to remove sulfites, allergens or correct spoilage.
The main thing in practice
- Soaking is not always necessary.
- Excessive exposure spoils the texture.
- Over two hours - in the refrigerator.
Sources
- Drying Fruits — Montana State University Extension
- Drying Foods at Home Safely: Drying Fruits & Vegetables — Texas A&M AgriLife Extension