Blackened Raisins -- How to?
Posted: Thu Sep 13, 2007 12:20 am
by just-cj
I am working on a recipe that will use blackened raisins, but I can't find any info on how to blacken things other than "heat a small amount of oil until it almost starts burning,..." -- I can't use any oil if it goes in the beer, so how do I blacken the damn things?
Posted: Thu Sep 13, 2007 2:43 am
by DannyW
Maybe on a piece of cooking paper under the broiler?
Posted: Thu Sep 13, 2007 5:41 am
by wezil
I just took a clean skillet and used med-low heat. I also stirred a lot. I did not have any problems with them sticking.
The oven is probably not a bad idea.
Brad
Posted: Mon Sep 17, 2007 3:03 pm
by jager
I'd take raisin paste (store bought or made homemade) mix it with a little water and put it in a sauce pan and bring to a boil and evaporate all the water out and keep cooking it down (you'll be carmelizing the raisin paste) till you get to a point where it tastes slightly burnt.
Like Wezil said basically.
The reason for the paste is that I've never gotten much flavor out of whole raisins.
Posted: Sat Sep 22, 2007 10:54 am
by Madtown Brew
The raisin paste sounds like a good idea. I'd suggest using dry heat though as opposed to mixing with water and simmering in a pan.
My plan for a future oatmeal raisin stout is to bake them @ 300 dF in the oven until I get the desired flavor (probably 5-15 minutes). Then mash them up and add it to the secondary. As for how much to use, I have no idea.
Posted: Sat Sep 22, 2007 11:05 am
by seanhagerty
Doesnt Special B give you a raisiny taste?