Re: can you freeze souffle bread?

[Guest guest]

At 03:31 PM 9/22/2010, you wrote:

Does anyone have experience with

freezing souffle bread? I'm wondering if would get funky and deflate when

I defrosted it.

Also, how long does souffle bread last usually before it goes

bad?

I freeze it regularly. I have a day where I do nothing but make souffle

bread, and pack it with parchment between the slices and then freeze

it.

It gets a little tacky, whether you have it in the refrigerator or freeze

it, but a few moments in the toaster oven, and it's as good as

new-baked.

Mine lasts about a week before it contemplates turning green and fuzzy,

but since I do it six slices or one batch to a quart bag, it doesn't have

a chance to go furry before I eat. I only know about the going furry

because I put a date on the bag, and I found a bag with one slice that

had gotten put some place else and I missed it. It had a few dots of mold

on it, and it was ten days old. <deep sigh> I hate loosing good

food to gremlins in the refrigerator.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

> Does anyone have experience with freezing souffle bread? I'm wondering if

would get funky and deflate when I defrosted it.

I would probably dry it into crackers in the same circumstances - prefer crunchy

to soggy

myself.

BTW, another way to warm up and crisp up a square of souffle bread is by lightly

frying it in

oil - depending on what you are eating of course, but I prefer that method to

toaster. It's really

good that way, if a toaster is unavailable (or the wrong sex) or just for a

change of pace. Although

it does add calories (of course), but that's good for any thin types.

Mara

[Guest guest]

Hi Marilyn,

Good to know! It is such a time consuming process for me. I don't have a mixer

so I have to beat the egg whites by hand, and it takes FOREVER. So I'd hate to

waste all that time by letting the bread go bad. Thanks for the tips!

Take care,

Amber

> >Does anyone have experience with freezing

> >souffle bread? I'm wondering if would get funky

> >and deflate when I defrosted it.

> >

> >Also, how long does souffle bread last usually before it goes bad?

>

> I freeze it regularly. I have a day where I do

> nothing but make souffle bread, and pack it with

> parchment between the slices and then freeze it.

>

> It gets a little tacky, whether you have it in

> the refrigerator or freeze it, but a few moments

> in the toaster oven, and it's as good as new-baked.

>

> Mine lasts about a week before it contemplates

> turning green and fuzzy, but since I do it six

> slices or one batch to a quart bag, it doesn't

> have a chance to go furry before I eat. I only

> know about the going furry because I put a date

> on the bag, and I found a bag with one slice that

> had gotten put some place else and I missed it.

> It had a few dots of mold on it, and it was ten

> days old. <deep sigh> I hate loosing good food to gremlins in the

refrigerator.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Mara,

Do you dry yours into crackers with a food dehydrator, or could you do it in the

oven? I don't have a dehydrator.

Thanks,

Amber

>

> > Does anyone have experience with freezing souffle bread? I'm wondering if

would get funky and deflate when I defrosted it.

>

> I would probably dry it into crackers in the same circumstances - prefer

crunchy to soggy

> myself.

>

> BTW, another way to warm up and crisp up a square of souffle bread is by

lightly frying it in

> oil - depending on what you are eating of course, but I prefer that method to

toaster. It's really

> good that way, if a toaster is unavailable (or the wrong sex) or just for a

change of pace. Although

> it does add calories (of course), but that's good for any thin types.

>

> Mara

>

[Guest guest]

Cool, thanks!

>

> > Mara,

> >

> > Do you dry yours into crackers with a food dehydrator, or could you do it in

the oven? I don't have a dehydrator.

> >

> > Thanks,

> >

> > Amber

[Guest guest]

Ha, ha, you're certainly not kidding! My arm and shoulder get so tired from

whisking, I have to take many mini breaks and try to whisk with my non-dominant

hand. It ain't pretty, that's for sure.

Yeah, I'm thinking a hand mixer would be a good gift request for either my

birthday or Christmas!

Amber

>

> Woof! I'd put a hand-mixer on my list of things

> to get! Hand-whisking those egg whites is gonna

> give you serious MUSCLES in your whisking arm!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

LOL, too funny!

>

> <g> I cheated. I had my husband whip one batch of whites for me.

>

> Next day, I had a hand mixer....

>

> if I'd had the counter space, I'd've tried for a

> stand mixer, but I'm scorched if I know where I'd put the darn thing!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>