Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
That's pretty close to what I've been doing for a long time. I bag sliced sandwich bread loosely in a clear bread bag until frozen. Then I get as much air out as I can, (using s straw helps with this), clamp shut and then I add a second bag and repeat the process. Freezing the sliced bread loosely makes it easier to pull the slices apart without breaking.
To thaw, I seal what I want in a zipper bag if I think to do it in advance. If I don't think about it in time to let the slices thaw on the counter, I microwave on a low power setting for short bursts until thawed. Almost as good as fresh. For toast, I also go straight from the freezer to the toaster. This works great unless you slice your bread extra thick.
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