General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 43
Default Keeping rye bread and pitta bread


We have taken to eating Rye bread on a regular basis.

My son mainly eats pitta bread. ( the unlevened flat bread that you slit
open and put things inside, like they use in the middle eastern kebab
shops). However when i decided to put that pitta bread in an air tight
plastic bag (it normally comes in sellophane bag) my sons complains that it
seems to go hard very quickly.

Since the air tight bag does not seem to suit the pitta bread,
we wonder what is the best way to keep the rye bread? Put it in the fridge?
Put it in an air-tight plastic bag, or not?

thanks for advice.






  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 110
Default Keeping rye bread and pitta bread


JWBH wrote:

> We have taken to eating Rye bread on a regular basis.
>
> My son mainly eats pitta bread. ( the unlevened flat bread that you slit
> open and put things inside, like they use in the middle eastern kebab
> shops). However when i decided to put that pitta bread in an air tight
> plastic bag (it normally comes in sellophane bag) my sons complains that

it
> seems to go hard very quickly.



Tell the SONS to get on the stick and take care of the problem
THEMSELVES...LAZY bastids.

Jeez...

--
Best
Greg




  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 714
Default Keeping rye bread and pitta bread

JWBH wrote on Tue, 08 May 2007 11:17:13 GMT:

J> My son mainly eats pitta bread. ( the unlevened flat bread
J> that you slit open and put things inside, like they use in
J> the middle eastern kebab shops). However when i decided to
J> put that pitta bread in an air tight plastic bag (it
J> normally comes in sellophane bag) my sons complains that it
J> seems to go hard very quickly.

J> Since the air tight bag does not seem to suit the pitta
J> bread, we wonder what is the best way to keep the rye bread?
J> Put it in the fridge? Put it in an air-tight plastic bag, or
J> not?

Keeping in the regular part of the fridge is probably worse than
useless but, in my experience, most breads freeze well (in
closed plastic bags to avoid picking up odors) and can readily
be defrosted in a microwave. If it is sliced bread that you are
going to toast, you don't even need to defrost before toasting.
For frozen bagels, my accidentally discovered technique is to
nuke for 30 seconds and then either split and toast or put in a
cold oven, set for 350F and take out when the oven reaches
temperature.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

  #4 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,640
Default Keeping rye bread and pitta bread

JWBH wrote:


> My son mainly eats pitta bread. ( the unlevened flat bread that you slit
> open and put things inside, like they use in the middle eastern kebab
> shops).


Unleavened? Pita is not unleavened. It is made with yeast. It is flat but
it is leavened.




> However when i decided to put that pitta bread in an air tight
> plastic bag (it normally comes in sellophane bag) my sons complains that it
> seems to go hard very quickly.


The pita I get comes in a plastic bag. It keeps for a few days. I usually
brush them with olive oil and warm them. If I am not going to be using them
up within a few days I keep them in the freezer and take them out a few
minutes ahead of time to thaw.
  #5 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 414
Default Keeping rye bread and pitta bread


"JWBH" > wrote in message
...
>
> We have taken to eating Rye bread on a regular basis.
>
> My son mainly eats pitta bread. ( the unlevened flat bread that you slit
> open and put things inside, like they use in the middle eastern kebab
> shops). However when i decided to put that pitta bread in an air tight
> plastic bag (it normally comes in sellophane bag) my sons complains that

it
> seems to go hard very quickly.
>
> Since the air tight bag does not seem to suit the pitta bread,
> we wonder what is the best way to keep the rye bread? Put it in the

fridge?
> Put it in an air-tight plastic bag, or not?
>
> thanks for advice.
> =============

I put it in a zip lock bag and keep it in the fridge.

>
>
>
>
>





  #6 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 9,551
Default Keeping rye bread and pitta bread

On May 8, 7:17?am, "JWBH" > wrote:
> We have taken to eating Rye bread on a regular basis.
>
> My son mainly eats pitta bread. ( the unlevened flat bread that you slit
> open and put things inside, like they use in the middle eastern kebab
> shops). However when i decided to put that pitta bread in an air tight
> plastic bag (it normally comes in sellophane bag) my sons complains that it
> seems to go hard very quickly.
>
> Since the air tight bag does not seem to suit the pitta bread,
> we wonder what is the best way to keep the rye bread? Put it in the fridge?
> Put it in an air-tight plastic bag, or not?


If it's ever been sealed in plastic/cello, anything airtight, it's no
longer bread... if it's ever been frozen, even if it used to be bread,
it's no longer bread. Once out of the oven more than 24 hours it's no
longer bread. Stupidmarkets don't sell bread, that crap in plastic
bags, that's bird snacks. Bread is one of those very few foods that
must be purchased fresh every day, kept in a paper sack in a breadbox,
and consumed within that day. And these days most of what's sold as
bread was never bread even right out of the oven... it's no more real
bread than cellulose is real sponge... in fact most of what passes as
bread these days you may as well eat that cellulose sponge. Just
peruse the ingredients label on any packaged bread... unless you have
a degree in chemistry you won't have a clue.

Sheldon

  #7 (permalink)   Report Post  
Posted to rec.food.cooking
mm mm is offline
external usenet poster
 
Posts: 168
Default Keeping rye bread and pitta bread

On May 8, 9:19 am, Sheldon > wrote:
> On May 8, 7:17?am, "JWBH" > wrote:
>
> > We have taken to eating Rye bread on a regular basis.

>
> > My son mainly eats pitta bread. ( the unlevened flat bread that you slit
> > open and put things inside, like they use in the middle eastern kebab
> > shops). However when i decided to put that pitta bread in an air tight
> > plastic bag (it normally comes in sellophane bag) my sons complains that it
> > seems to go hard very quickly.

>
> > Since the air tight bag does not seem to suit the pitta bread,
> > we wonder what is the best way to keep the rye bread? Put it in the fridge?
> > Put it in an air-tight plastic bag, or not?

>
> If it's ever been sealed in plastic/cello, anything airtight, it's no
> longer bread... if it's ever been frozen, even if it used to be bread,
> it's no longer bread. Once out of the oven more than 24 hours it's no
> longer bread. Stupidmarkets don't sell bread, that crap in plastic
> bags, that's bird snacks. Bread is one of those very few foods that
> must be purchased fresh every day, kept in a paper sack in a breadbox,
> and consumed within that day. And these days most of what's sold as
> bread was never bread even right out of the oven... it's no more real
> bread than cellulose is real sponge... in fact most of what passes as
> bread these days you may as well eat that cellulose sponge.


> Just
> peruse the ingredients label on any packaged bread... unless you have
> a degree in chemistry you won't have a clue.


Well said.

Having a Chemistry degree is a curse ..for I know what junk I am
swallowing....

Must you be so frank about those bread? Let me enjoy my pita bread,
wheat bread, French bread (which I keep it outside and goes hard
within 36 hours and hence a good excuse to throw it away) , my
sourdough bread, none of which I ever freeze thinking that they are
bread. Just let me.







Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Keeping bread Polly Esther[_2_] General Cooking 59 06-04-2013 06:43 PM
Looking For Pitta Bread Recipes For Kebab Style BBQ Ali General Cooking 7 11-05-2008 11:59 PM
keeping bread fresh vcyr6deki7urfdc Baking 4 26-08-2007 11:53 AM
Pitta bread Glasshousejohn Recipes (moderated) 0 01-06-2006 12:37 AM
Pitta Bread Grilled Pizza Substitutes Mike Dickinson General Cooking 0 02-02-2005 01:00 AM


All times are GMT +1. The time now is 03:01 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"