Here we have a classic generational conflict in the kitchen. Your mother-in-law probably belongs to the school of thought that considers bread a gift from God and doesn’t want to throw it away, while you approach it with natural caution.<\/p>\n\n\n\n
The truth lies somewhere in between and depends on the condition of the bread. Here’s a quick guide to making the decision:<\/p>\n\n\n\n
If your mother-in-law is NOT right (throw the bread away): If you see or smell any of these signs, even the greatest frugality won’t help you:<\/p>\n\n\n\n
Mold: As soon as you see even a small white or green spot, the bread is inedible. Mold is like a tree in baked goods\u2014what you see on the surface is just the crown, but the “roots” (the mycelium) have already permeated the entire loaf. Cutting it off won’t help.<\/p>\n\n\n\n
Acetone or yeast smell: If the bread smells strange, processes are taking place inside it that can harm your stomach.<\/p>\n\n\n\n
“Thinning”: If the crumb is sticky and curls up like a spiderweb when broken, the bread is affected by so-called “bread disease.” Do not eat it under any circumstances!<\/p>\n\n\n\n
When is your mother-in-law right (use the bread)?<\/p>\n\n\n\n
If the bread is only hard and dry, but clean and smells good, it would be a real shame to throw it away. Stale bread is a raw material in Czech cuisine, not waste.<\/p>\n\n\n\n
What can you do with it?<\/p>\n\n\n\n
Thicken goulash or soup: Grated stale bread is the best thickener. It gives the dish that typical pub flavor.<\/p>\n\n\n\n
Toast or croutons: Fried in lard or baked in the oven with herbs, stale breadcrumbs become fresh again.<\/p>\n\n\n\n
Bread in an egg: A classic, quick dinner that tastes best when slightly dried out, as it then absorbs the egg better and doesn’t fall apart.<\/p>\n\n\n\n
Homemade breadcrumbs: If the bread is very hard, you can grate it (just be careful not to use too much caraway if you plan to use it in a variety of ways). The bottom line for your peace of mind: If you simply don’t like the bread (it looks stale or smells musty), stick with it and don’t use it. Your health and well-being are more important than saving a penny. However, if it’s rock hard, try making croutons for soup \u2013 your mother-in-law will be happy that it wasn’t wasted, and you’ll have a delicious dinner.<\/p>\n\n\n\n
Does the bread look more like a “stone slab” or does it already have suspicious discoloration?<\/p>\n","protected":false},"excerpt":{"rendered":"
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