Honestly, I had poor expectations . I bought it at a bakery over the summer. I ate one slice cause I was curious to see what it tasted like. Because I need to reduce my carb intake, I tossed it in the freezer ( in the same bag I bought it in, which was a plastic bag closed with a twist tie). I allow myself 1 ( or 2) cheat meals a week where Ill have pasta, bread, rice .... Having made soup, and knowing it would go great with bread, the light bulb went off that I still had that bread in the freezer. My thoughts were it would not defrost well, so Id have to toast slices in the oven. I took it out of the freezer, left it in the bag, and put it outside for the sun to defrost it for a few hours. When I went to slice it up with intentions of toasting it, I took a bite of the first slice and it was surprisingly fresh. Both the taste and consistency were right on. I didn't need to do anything other than defrost and eat. Not even freezer burnt.Larry - you're a pro! How did you bring the bread back to life from the freezer?
Did steam escape the squash that made it thick?@Cooking Goddess I just made a Roasted Butternut Squash Soup where the recipe called for a can of "full fat" Coconut Milk, but I left it out and called it my own.
I feel every bit of what you are saying. Once I started my professional training as a very young man I learned about all that I was missing out on with soups and stews with seasonings, flavor and etc.I made Italian bean soup last Sunday. I call it Italian because my mother made it. I was not big on any soup back then. But today I take it to a new level and it is better than great.
The addition of the ham hocks and vegetables really takes it over the top. I must say its one of our favorite soups.
I freeze bread all the time. I have bread in the freezer right now. If put away right after purchase and wrapped well (I use the bag it came in and put that into a freezer bag). Once hard its very easy to squeeze out out any remaining air.
It is always just as good as the first day. I'm a believer.
Ha...made me laugh.There is a large pot of chili on the stove now. Going against Texas "law" I add red beans to our chili. We have had chili at cookoffs that would burn your palate, others with large chewy chunks of meat, and some that I took a look at and said "No, thank you."
Some of the best chili I've ever had was turkey and black bean chili. The lady who made it was run out of the state (just kidding!).
My wife been asking me to make potato soup for a while. Can you share your version, please- Potato soup : This is a recipe I kinda adapted from Ratners Restaurant in NYC back in the day. They also used to sell their soups in the frozen section too. My wife being vegan, I have to eliminate the cream (which makes a huge difference), but the soup still comes out pretty good. Adding fresh dill at the gives it a nice fresh touch.