This month at CRAFT we're covering all things recycled and upcycled. Food is no exception. We all have to get a little crafty using our leftovers and preserving what's about to spoil. So with that, I am pleased to introduce San Francisco's foodie and cooking extraordinaire, Jarod Hermann, who will be sharing some of his tips on making use of what's at hand in the fridge and pantry. This week we'll be talking about revitalizing stale bread, and some uses for bread that's beyond help.
We all do it ... We buy that yummy loaf of pugliese or sourdough baguette, swearing it will get eaten with that night's spaghetti, and then we leave it on the counter for 2 days. Whoops! Guess it's French toast time! But there is a quick way to revitalize your stale bread back to it's former goodness without battering it up. All you need is water and heat. This trick is good for loaves and buns alike.
*Note: Bread that is especially stale, like curling on the edges could be used as a rolling pin hard, is most likely beyond resuscitation. Though there are things to do with it. See "Uses" after the jump.
