There are no rules in raisins. (But here are a few gentle guidelines.) This post originally appeared in Kitchen Hacks on Food52 . I have very little self-control at a good farmers market. You know that scene in, like, every episode of MasterChef where the contestants sprint into a comically oversized cold pantry, stuffed to the gills with 80 square feet of eggplants, more tomato varieties than you knew existed, and a crate of limes heftier than a 6-year-old? The one that looks like this? A post shared by MasterChef (@masterchefonfox) on May 29, 2015 at 1:41pm PDT I produce-shop like I’m trying to stock that pantry. Safe to say, it’s a race against time to use up all of my vegetables and fruit. That’s why it was such a game-changer for me when I stumbled upon a technique from Mads Refslund and Tama Matsuoka Wong to turn limp, fridge-shriveled carrots into DIY raisins, in their cookbook Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty . The basic idea is as follows: Chop up as many “last-legs” carrots as you have on hand, send them into a quick blanch to soften and add sweetness, and then use your […]

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