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Waste Not, Want Not

By • September 10, 2012 • 0 Comments

As any seasoned chef will tell you, the most essential ingredients are often the most unlikely. One such particularly versatile, yet often discarded, ingredient is stale bread. Not only is day-old baguette still usable, it’s actually preferred over a fresh loaf in a myriad of recipes from panzanella to bread pudding. The New York Times reminds us why saving that loaf of bread does more than just stretch a dollar.

Stale Bread, That Versatile Vehicle from The New York Times

 

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