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Money savers: freeze 'em up
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Money savers: freeze 'em up
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Philadelphia's bakeries are an embarassment of riches: crisp-skinned torpedo rolls from Cacia's and Carangi; the sesame-seeded long loaves of Sarcone's; or the sourdough waft and springy crumb of Metropolitan and LeBus.
Fresh bread is such a treat, and the natural accompaniment to so many simple dinners. A bowl of rich tomato gravy and a brace of toasted italian bread is ultimate comfort food on a 22 degree day. Our local bread, devoid of preservatives and layers of packaging, is not long for this world, though. The loaf that snapped and sprung yesterday has reached weapon status by today, and who has the French lifestyle where one can pick up a new baguette every morning?
The solution lies in the icebox. Pick up a dozen fresh rolls and wrap each individually in plastic wrap, then deposit into a sealable freezer bag. The frozen rolls can be warmed individually for just twenty seconds in the microwave and returned to their original glory.
As friendly as the freezer is for storing bread, the fridge is bread's worst enemy. The de-humidified atmosphere of the refrigerator dries even well-wrapped bread out, making it tasteless and sticky on the tongue. Don't do it.
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