Mmastodon LifeFood first seen 16 h ago, last 7 h ago, peak #1
The case for pan-frying the bread heel
Original: The heel of the loaf and the two hard slices nobody wanted. Tear them with your hands — never a knife, the ragged edges
Home cooks are championing the humble loaf heel and the two dry end slices most people throw away. The method: tear them by hand rather than cutting with a knife, then fry them in a dry skillet with oil, a smashed clove of garlic and salt for about six minutes until crisp and golden. The ragged torn edges, advocates say, are the whole point, and the kitchen fills with the smell of frying garlic bread.
Why now: A simple zero-waste cooking tip that turns discarded bread ends into garlic croutons is resonating with food lovers.
Rank over time, top of the chart is #1. 11 snapshots from 16 h ago to 7 h ago.
Evidence
- The heel of the loaf and the two hard slices nobody wanted. Tear them with your hands — never a knife, the ragged edges are the entire point. Dry skillet, medium, a glug of oil, a smashed clove, salt. Six minutes, shaking. They go the color of a paper bag and the kitchen smells… · wendythedruid@thistlenfern.org · 16
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