Whats better for filling – canned or dried cherries?
The flavor’s certainly not like fresh fruit, but most would probably prefer canned cherries in a pie. Dried cherries might taste too raisiny. To improve the flavor of canned cherries, add a tiny amount – 1/8 to 1/4 teaspoon – of pure almond extract. You may also need to boost the tinned cherries’ blush with a touch of red food coloring. Use dried cherries in bread, cookies and other pastries. Rehydrate them for about 30 minutes in hot water or liqueur before folding into the dough. Best pie stuff: In a test of nine brands of all-purpose flour, Cooks’ Illustrated magazine rated King Arthur Unbleached Enriched and Pillsbury Unbleached Enriched tops. And in a test of 10 pie plates, old reliable glass Pyrex came out on top. Coincidentally, the Cooks’ editors judged the pie plates’ performance while baking a cherry streusel pie. Web grazing: Find more cherry recipes at www.cherrymkt.org, www.cherryrepublic.com and www.nationalcherries.com. Birds in the pie: These ceramic creatures vent stea
Related Questions
- WHY SHOULD I BUY FREEZE DRIED AND DEHYDRATED FOODS FOR STORAGE OR AS AN ALTERNATIVE TO CANNED FOODS AT THE GROCERY STORE?
- Why do canned, frozen, and dried fruits and vegetables receive the symbol? Aren fresh fruits and vegetables better for me?
- Where am I likely to be able to buy dried sour cherries please?
