Now freeze and deep fry them
Now freeze and deep fry them
33 comments
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ProTip: before you vacuum seal any bread, put it in the freezer until it's solid and then pull it back out to vacuum seal.
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And even after this you might want to manually stop the sealer before it puts too much pressure on. Bread is surprisingly squishy because it's mostly air.
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100% those vac seals are crazy. You want to remove as much air from it so you can minimize freezer burn.
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ProTip: Freezing bread fucking ruins it. Eat it fresh or not at all
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I worked at a Chinese bakery for 5 years shipping our breads all over the USA.
We literally freeze it and seal it before we ship it out to our customers.
There are some breads that don't freeze well and that's because some of our buns have ingredients in the middle but by and large all regular bread can and SHOULD be frozen to preserve freshness.
https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/how-to-freeze-bread
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I make sourdough bread biweekly-ish. Freezing it (after it's had a 24-36 hour curing period) is fine. Toasts right back up.
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If you warm it up after sealing you're freeze drying it
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A toaster for a few minutes will bring your bread back from the day you froze it.
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You don't keep croissants. You eat half on the way home from the bakery, and the rest as soon as you're home.
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Look at Mr Frenchman over here buying bread at the bakers! I exclusively buy my croissants in those scary tubes that pop when you open them.
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I wonder if it's like croissant jerky...sounds awesome tbh
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Wouldn't that be a biscuit?
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A little bit more pressure and you create diamonds...
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kwuahsuuuun
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Thought it was beef jerky
33 comments
You sure he wasn't actually making lembas bread?