FoodReference.com Logo

COOKING TIPS & HINTS SECTION

Cooking and Kitchen Tips and Hints
Measurements, Storage, Shopping Hints, Serving Ideas, etc.

Home      Food Articles      Food Trivia      Today in Food History      Recipes      Cooking Tips      Videos      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Food Posters      Cookbooks      Recipe Contests      Gardening      Culinary Schools      Gourmet Tours      Food Festivals

 You are here > Home

 

COOKING TIPS

Biscuits to Butternut       Biscuits       Black Beans       Black Berries       Black Eyed Peas       BLT       Blueberries       Boiling, Boiling Point       Boniato, Cuban Sweet Potato       Bonne Femme       Borage       Borlotti Beans       Boston Butt       Bouquet Garni       Bread       Bread, High Altitude       British Cooking       Broccoli       Broccoli Rabe       Browning       Brussels Sprouts       Buffalo Meat       Bulgur       Burnt Taste       Butter       Buttercup Squash       Butternut Squash

 

 

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training and Degree programs - Over 1,000 schools & classes listed for the U.S., Online & Worldwide!

 

 

Pomegranate CLIFood Poster

BREAD

Assorted Breads

1 cup soft bread crumbs = 1½ slices bread

1 cup dry bread crumbs = 4-5 slices of oven dried bread.

If you put too much mayonnaise in chicken salad or pasta salads, add some bread crumbs to absorb it.

Breads begin to stale once removed from the oven. Keep pan breads tightly wrapped and store at room temperature.

Refrigerator storage has a tendency to stale bread quickly. Refrigerate only those breads that have a custard or meat filling. Crusty breads should be stored in paper bags that breathe.

To freeze, wrap in air-tight, freezer-suitable packaging. Freeze and hold breads and rolls at 0°F up to three to six months. Commercially baked breads may be frozen in their own wrappings if they are used in one or two weeks.

Thaw frozen bread at room temperature. Microwave thawing is not recommended because bread may dry out and become over-heated, which results in toughening.
Wheat Foods Council www.wheatfoods.org


"Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are a good indication that your bread has turned into a pharmaceutical laboratory experiment."

unknown

 

 

Home       About Us & Contact Us       Recipes       Cooking Basics       World Cuisine       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

See also: Articles & Trivia

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.