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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() 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. |
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![]() 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 |
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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 |
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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. |
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![]() "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. > > > > > |
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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 |
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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. |
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