Use Up Stale Bread by Making This Classic, Hearty Soup

Soup is often hailed as the antidote to cold weather. But when winter really kicks in, brothy soups won’t suffice. Something with staying power, a little more stick-to-your-ribs goodness, is the trick to surviving winter. That’s why thickened, creamier soups win.

But you don’t need to add heavy cream or make a roux to achieve soups like this. All you need is some bread. All you’ve got is old and stale bread? Even better.

Source: Bread Is the Secret to Thicker, Heartier Soups

Upgrade Boring Bread Crumbs by Sauteing Them in Butter and Herbs

It’s a focused reverence that most chefs reserve for, say, caviar. Their signature rye crumbs are meant as a finishing touch—loaded with toasty, herby flavor to crown everything from braised chicken to long-cooked vegetables. “We treat them like you would a piece of meat, cooking them in oil, butter, and aromatics,” Carbone says. “They’re perfect for bringing another layer of texture and flavor to a dish that’s already been fully cooked.”

Source: Cook Your Breadcrumbs Like You Cook Meat (Oil, Butter, Aromatics)

  • Can we generalize this by just saying everything gets better when sauteed with a half stick of butter?
  • The first step is about crushing the breadcrumbs, but a food processor would be a lot easier

😉

This for That: Cooking & Baking Substitutes

Direct link to infographic.

Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases.  But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.

…or you could just buy the actual ingredients 😉