they swell because the water and moisture that was removed during drying is being put back, so the water rehydrates the flesh
Dried fruits and dried beans swell when cooked in water because they reabsorb some of the water that was lost during the drying process.
The dried material absorbs water (in the case of the fruit, the water that was originally in them before drying). The added volume causes them to swell.
Dried fruits and beans swell when they are soaked in water because they are absorbing the water. The water causes the beans and fruits to become softer and plumper.
you just answered your own question because they are dry so you are rehydrating them meaning your adding water (moisture ) be it from sauces or what ever of liquid you use.
Because they absorb the water they're in - which makes them swell up.
Yes, but it is the water that makes them do so not the sugar
They all contain water. Even dried fruits contain some small amount of water.
Raisins and prunes are grapes and plums that have been dehydrated. When placed in water, they begin to reabsorb the water that was previously removed, making them swell in size.
Quite simply, dried fruits have been dehydrated (the contain little or no water)
because there's less water in it.
There might not have been enough moist ingredeints (oil, milk, water, eggs, ect.) in the batter. Dried fruits will absorb moisture during cooking, and most moisture is convereted into steam until the cake is cooked.
Raisins are just dried grapes, so when raisins are kept in water they re-absorb liquid (that they lost in the drying process). They swell to accommodate the new liquid.
A raisin is a dried out grape, it absorbs the water becoming more like the original grape.
Dried fruits are fruits that have been dehydrated. You can use these fruits in cooking or baking as is and in some cases they will re-hydrate in the mixture you are cooking, you can soak in water to re-hydrate, and most dried fruits make very delicious and nutritious snacks in their dehydrated form.
Dried pasta does not stand in sauce before it is cooked. Dried pasta needs to be cooked in boiling water until it is the way you like to eat it. The longer you boil it the softer it gets. Then you heat the pasta sauce and add it to the pasta.
Canned fruit, water,freeze dried , dried fruits n meats.
All of them! Water is one of the building blocks of life so anything that was ever alive has water. That being said, without knowing the reason for your question, in a slow cook recipe most meat and fresh fruits and vegetables will generate some water. On the other hand, dried foods and those that "swell" when they cook, such as dried beans and rice will absorb water (although they already have a minimal amount of water in them.) Why do you ask?
A raisin is a dried grape. Placed in water overnight, the raisin will absorb water and swell up.
When starch is cooked in the presence of water, it gelatinizes and pastes. The starch granules swell with water and leach amylose which increases the viscosity.
The pasta absorbs the water, thus becoming softer and more pliable.
so it can keep growing to be fresh and not dried out
It would become heavier as it soaked up water, while it cooked.
Fruits may be eaten raw or dried. Decoction: dried berries with boiling water, .5 cup (100 ml) daily.
I think the question is about how much weight dried beans gain when cooked, but I could be wrong! Most types of dried beans absorb a little under 1.5 times their own weight in water during cooking (ref: http://www.springerlink.com/content/m2p808873j7r276w/). Based on this information, you need to use a factor of about 2.5 on the weights depending on whether you had cooked or dried beans. If a recipe says to use 100g of dried beans and you have cooked ones, use 250g of them. If the recipe says to use 100g of cooked beans, you need to start with about 40g only.
Because in cooked pasta there is water. Bacteria need water to survive, and they find it hard to survive in dried pasta which doesn't contain much water. -------------------------------------------------------------------------- Which is why freshly made uncooked pasta will not keep any longer than cooked pasta.