121–130 of 139 posts
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TL;DR: banned during rationing in WWII, which is less sensational. Lots of things got weird during rationing.
Around here peeling potatoes b before boiling was illegal during rationing in WWII.
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So you basically just always eat stale bread? It might be worth trying to heat it sometimes. ;) Because the article doesn't make it entirely clear: to "de-stale" bread, it's not enough to bring it back to room temperature. You actually have to heat it to the "gelation point" (140°F) to undo the chemical reaction that made it stale in the first place. [1] So even if you don't want it toasted, a quick zap in the microw…
Damn, the process there is more time intensive than anything else. I'd just skip it, trash the stale bread and do a 10 minute grocery trip. How much is a loaf anyway? $10?
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The Chorleywood process which industrialised bread making is credited by some with destroying bread as a staple and replacing it with tasteless and nutrition free alternative. https://www.google.com/amp/s/amp.theguardian.com/lifeandstyl...
Non-amp link https://www.theguardian.com/lifeandstyle/2008/apr/16/recipes...
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After a few weeks in a freezer, the insides of the bread turn white and dry.
Keep the bread fully sealed. For long-term freezing, a chest freezer with no defrost cycle (which thaws and refreezes contents) is preferable.
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Keep the bread fully sealed. For long-term freezing, a chest freezer with no defrost cycle (which thaws and refreezes contents) is preferable.
Uhhhh...I don't think the defrost cycle is used that way. It's just meant to prevent buildup of ice in the freezer, not to thaw the contents. It should always be user-initiated (and with no contents).
While this still keeps your food at a freezing temperature, it prevents any free-floating water particles from forming into ice, instead collecting them and siphoning them out of the freezer. It saves you the hassle of frost in your fridge, but can actually cause more freezer burn, as your food temperatures are fluctuating slightly and that makes it easier for moisture inside your food to escape. ...
https://www.thekitchn.com/the-problem-with-frost-free-freeze...
I avoid that by eating knäckebröd / crispbread instead.
Several observations in hindsight:
I don't have hard evidence, but feel that bread lasted longer up until maybe 1990 to 2000. Afterwards it spiraled downwards.
The whole supply chain changed. What today would count as "artisanal/handmade/organic/bio" mostly was the old normal, up until that time frame. (At least where I live, in Germany.)
I remember from my childhood (I am 51 now) that even then there was a difference in longevity between industrial supermarket bread, which wasn't that common then, and bread from the bakery. My mother tried that supermarket stuff several times for financial reasons, and came to the conclusion it wasn't worth it because of the waste, which the bread from the bakery didn't cause. She even tried that freezing stuff, and toasting it in a pan, so that was common knowledge then, too. Didn't really matter. Bakery bread lasted maybe 3 to 4 days in a bread box. Supermarket bread got stale after a few hours(bought in the morning, bad in the evening, mold after 2 days at the latest. Bakery bread didn't.
Nowadays I have a factory outlet of an industrial bakery and two artisanal bakeries in walking/bicycling distance, so I can get that industrial stuff almost fresh from the conveyor belt, thereby eliminating any vagaries regarding transport.
It tastes and feels ok, but makes my nose run, sometimes even sneeze and phlegma in my upper throat. This happens with almost anything which I tried from supermarkets, too.
It doesn't happen with the artisanal/organic stuff from the bakeries, but I don't eat that much bread, living single, so it is either a waste, or hassle with freezing and toasting.
Btw. no problems/allergies with Gluten, or anything else, for that matter.
It doesn't happen with knäckebröd, which also doesn't get stale or moldy that fast, so I mostly eat that.
Got up at 3:01AM, made my green tea, and had 2 slices of Wasa Sesam dipped in that. All good, no sniffing and sneezing.
Anyways, don't eat that industrial stuff if you can avoid it. It is a chemical cocktail of additives nobody really knows the longterm interactions with your body, hidden behind cunning white labelling!
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We didn’t have much money when I was a kid and we used the hell out of the deep freeze any time things were on sale. 3 for 2 offer on bread? Half a dozen loaves would come home with us and all but one went in the freezer. Now that we rarely go to the grocery store/order a delivery, I’m using the same trick. We almost got rid of in in the move but I kept it despite it being a temporary pain to deal with.
Works with bagels, too. Lots of ‘bakeries’ (think Panera) in the US have Tuesday deals, the one I have access to is 13 for $6.99 which brings the price per half to less than the cost of a slice of the cheapest store brand bread and with much better quality (still far worse than a real NYC bagel but better than the supermarket). They freeze and defrost very well.
Stores around my college were always pushing English muffins. Half off about once a month. An English muffin covered with peanut butter is astoundingly filling, if you’re low on cash, in a rush, or both.
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Damn, the process there is more time intensive than anything else. I'd just skip it, trash the stale bread and do a 10 minute grocery trip. How much is a loaf anyway? $10?
I don't get it. Why buy bread if you could simply eat cake..?
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Damn, the process there is more time intensive than anything else. I'd just skip it, trash the stale bread and do a 10 minute grocery trip. How much is a loaf anyway? $10?
About the same as a bluth banana. Generally $3-$5.