There are a couple common ways to deal with seeds in berries:
Use a food mill, which uses a rotating blade to crush the berries and force them through small holes. They're designed for this sort of thing - removing seeds or large pieces of pulp.
Do what the food mill does, but by hand: push them through a reasonably fine strainer/sieve. Unless they're ...
Store them unwashed. Take out any "bad" ones. I've had decent luck adding some paper towels to wick away extra moisture that seems to speed up the spoilage. Martha Stewart suggest going even further and spreading them out on paper towels on a sheet pan. I have no idea who keeps a fridge empty enough that they can store full sheet pans in there, though.
Basically, you can refreeze the raspberries.
When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. ...
I'd stew the raspberries down with a little water (and sugar if the raspberries aren't sweet) until they're very soft, then pass the whole thing through a sieve to remove the seeds. You can then either store the result in the fridge, or pour it into an ice cube tray for easy portioning and a nice cold smoothie.
Most fruits, a few days:
Use kitchen towel to dry them (don't wash)
Line a sheet pan with kitchen towel
Spread them so they don't touch (any mold on one berry won't spread)
Put the pan in an inflated plastic bag (so the bag doesn't touch
If you see any mold on some berries, you can delay mold formation on the ...
You can eat raspberries. You can chew them as much as you like, without dying. Your teeth (unless yours are suffering great defects) are perfectly capable of crushing the seeds.
So, you are seeing a problem that does not exist, by over-generalizing something quite inapplicable.
As far as flavor profiles go, almonds and macadamia nuts work well. But my all time favorite is hazelnuts (filberts).
I have heard of recipes that call for pecans. While I absolutely love pecans I haven't tried them with raspberry and white chocolate. I would like to say the flavor combination should be good but I can't quite wrap my head around it.
I’ve made muffins with fresh raspberries.
Increase the amount of flour you’re using, to help absorb the extra moisture. (I add somewhere in the range of 20-30g for 12 normal-size muffins.)
Cut the berries up into smaller pieces, put the pieces on paper towels, and cover with more paper towels. This soaks up some of the juice, and distributes it better ...
Raspberries are going to leak a little and stain the batter of any muffin they are put into. Muffins with whole berries are going to have reduced shelf life due to this.
Frozen raspberries would be even more leaky, as the freezing and thawing will soften them.
To make a raspberry muffin, you have to accept that raspberry is very moist, so you cannot ...
I've had really good results with special "breathable" plastic bags designed to let ethylene gas escape. The ones I'm using now are made by PEAKfresh USA. These work particularly well with strawberries.
Apparently some retailers are catching on and prolonging produce shelf-life through ethylene absorption.
Its probably pretty natural for there to be tiny little bugs in the fruit. One thing you can do is soak them in a bath of cold water, lemon juice and maybe a splash of white vinegar, but not too much as you don't want them to take on that vinegar taste. You can spray them down with baking soda and lemon mixed with water as well. This will help draw the bugs ...
Reporting experimental results.
I hypothesized that frozen berries will fare better than fresh. The reasoning? It will take them a while to thaw if the cream is poured at room temperature and put in the fridge right after. By the time they thaw, the cream would have set.
In practice, it's more complicated. Alchimista's hunch is accurate. The skin of the ...
Pits from stone fruits trees from the Prunus genus such as cherries, apricots and peaches can pose a risk of cyanide poisoning if crushed and ingested in significant amounts.
CYANOGENIC GLYCOSIDES - INFORMATION SHEET THE COMPOUNDS
Cyanogenic glycosides or cyanoglycosides account for approximately 90% of the wider group of plant ...
Freezing can change the texture of the berries, but if you're cooking them down to make jam with, it shouldn't matter. Some recipes using frozen berries suggest preparing the fruit for this purpose (adding lemon or crushing strawberries), others start with pre-frozen fruit that had no special jam-related preparation.
No, you should boil for at least 1 Minute.
Food Safety Authority of Ireland states the following in May 2017, especially for imported berries:
As a result of outbreaks of norovirus and hepatitis A virus in
imported frozen berries across Europe in recent years, the FSAI
recommends boiling imported frozen berries for one minute before
You may have a variant of 'fruit float' which is usually caused by pouring the jam into jars when it is too hot, and not yet viscous enough to prevent less-dense ingredients from rising. Let the jam rest, off the heat, for 5-10 minutes, and fold gently so as not to introduce too many bubbles, before pouring. You can see when the fruit/pulp/rind is reluctant ...
I've found when hot-packing jam into jars that have just come out of the oven at 160°C, the jam that is in contact with the glass keeps cooking and thickens. You can tell because it sizzles as it goes in, despite being over 100°C when poured (I use a jam thermometer so can be fairly sure). Letting it cool then packing for rapid consumption always ...