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Come up to the lab, where we see that we have on the slab . . . CANNED BREAD!
With RAISINS!
I’ve bought canned bread before, and it goes in among other canned goods in my hurricane supply box. However, I confess that I’ve never eaten it before. Today, though, we shall rectify that state of affairs.
We begin with removing it from the can, almost like extruding Play-Doh, and scrutinizing it with an intense scrut. It’s a bit sticky, the odor redolent of molasses and raisins, and one critic is quite right – it’s not a true bread; it’s more of a dense cake with a moist crumb.
That being done, I would recommend a sharp, non-serrated edged knife, and I’ve divided it up into eight slices per the package label. With that done, I shall begin the experiment.
1. Plain, not toasted: Again, dense moist crumb, decent mouth feel, and a slight metallic aftertaste that could be either the sides of the can or the molasses and raisins.
2. Plain, toasted: The Maillard Process has largely eliminated the metallic aftertaste, and has given it a little crunchy skin that gives it a far better mouth feel. Between plain and toasted, I find that I prefer it toasted.
3. Toasted, with margarine: Using a low-fat brand margarine adds more moisture, but apart from the added flavor of the margarine there’s no appreciable difference. Still like it toasted, though.
4. Toasted, with jam: I’m using a jam that I bought at Mephit Furmeet several years ago at the charity auction. The ingredients list contains red raspberries, peaches, strawberries, cherries and cranberries. Hmm; added sweetness but a tart note from the jam that contrasts with the usual flavor.
What's next, you ask?
Stay tuned!
BWAHAHAHAHAHAHAHA!
With RAISINS!
I’ve bought canned bread before, and it goes in among other canned goods in my hurricane supply box. However, I confess that I’ve never eaten it before. Today, though, we shall rectify that state of affairs.
We begin with removing it from the can, almost like extruding Play-Doh, and scrutinizing it with an intense scrut. It’s a bit sticky, the odor redolent of molasses and raisins, and one critic is quite right – it’s not a true bread; it’s more of a dense cake with a moist crumb.
That being done, I would recommend a sharp, non-serrated edged knife, and I’ve divided it up into eight slices per the package label. With that done, I shall begin the experiment.
1. Plain, not toasted: Again, dense moist crumb, decent mouth feel, and a slight metallic aftertaste that could be either the sides of the can or the molasses and raisins.
2. Plain, toasted: The Maillard Process has largely eliminated the metallic aftertaste, and has given it a little crunchy skin that gives it a far better mouth feel. Between plain and toasted, I find that I prefer it toasted.
3. Toasted, with margarine: Using a low-fat brand margarine adds more moisture, but apart from the added flavor of the margarine there’s no appreciable difference. Still like it toasted, though.
4. Toasted, with jam: I’m using a jam that I bought at Mephit Furmeet several years ago at the charity auction. The ingredients list contains red raspberries, peaches, strawberries, cherries and cranberries. Hmm; added sweetness but a tart note from the jam that contrasts with the usual flavor.
What's next, you ask?
Stay tuned!
BWAHAHAHAHAHAHAHA!
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Looking at it now, it does look like bread. I've never heard of canned bread before...
Thanks this was interesting to see :)
Thanks!
But is it the next best thing since sliced bread? ;)
Um, I'll have to say no.
The other three cans of the four-pack will sit there until it's that or chewing on my arm - I'd forgotten (or my taste has changed that much!) how damned over-salted they are!
As soon as hurricane season's over, the whole lot goes to charity.
So, some solar s, batteries, and the bits to try to at least have heat in the house (if pres house plant doesn't turn off too many more gas pipes!)
It's nice that ytube has so many videos on the subject - if you can pick the grain from the husks.
Right now just playing with the bits, hope to have it up before 'winter' sets in.
I can't have it anymore (sugars), but I loved it back then.