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I can only get through a loaf every couple of weeks, so I keep a loaf in the freezer, and only slice off a couple slices at a time. Let them sit on a towel for
by stronglikedan 7y ago
I can only get through a loaf every couple of weeks, so I keep a loaf in the freezer, and only slice off a couple slices at a time. Let them sit on a towel for 5 minutes, and they're as good as fresh without the need to toast them. Plus, it's easier to slice while frozen without smooshing it, and fresh sliced beats store sliced any day of the week.
- mistermann 7y agoYou cut it while frozen?
- hanniabu 7y agoHe keeps a circular saw in his kitchen
- ben509 7y ago... that's not normal?
- mbrock 7y agoThis is why I do my cooking in the workshop so I can use the table saw. A crosscut sled with a stop block is hard to beat for cutting many toast slices to the same width. And of course there’s no better potato peeler than a lathe.
- logfromblammo 7y agoI have a coping saw labeled "FOOD USE ONLY". It's mainly used to cut sashimi slices from a fillet without thawing the fish first. It goes in the fridge with bite-sized nigiri-sushi rice wads, and is defrosted by lunch time the next day. It occasionally gets used to make really thin slices out of slightly stale bread.
- phonypc 7y agoA sharp chef knife will do this pretty well, while unexpectedly a bread knife won't.
- RussianCow 7y agoMy wife and I do something similar, but we cut our loaves into quarters. That gives us maybe 3-4 slices of bread for each quarter loaf, which is generally plenty for a couple days—and if we need more (i.e. planning to make sandwiches or something), we'll just pull out two quarter loaves. I've found frozen bread to be a pain to cut, so we prefer this method.
- jhbadger 7y agoI freeze pre-sliced bread (standard way supermarket bread is sold in US) and use it for toast. It works well.