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Makinze Gore, Delish senior food editor and developer of our classic stuffing, says, “Crustier breads like a country loaf or sourdough will hold up better." Beyond this, you could also opt for ...
We consulted our Senior Food Director Rob Seixas, who's made well over 50 batches of stuffing in his lifetime, to unpack exactly why you shouldn't use stale bread.
Makinze Gore, Delish senior food editor and developer of our classic stuffing, says, “Crustier breads like a country loaf or sourdough will hold up better." Beyond this, you could also opt for ...
In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.
Food. Games. Health. Home & Garden. ... "A mixture of breads such as sourdough, multigrain, whole wheat, or pumpernickel makes for a great stuffing," Rhee told BI. ... a slow-cooker version is ...
Every year, without fail, there's always a ton of end-all-be-all tips for the best Thanksgiving stuffing ever. While most of guides stick to just changing up the type of bread to use (like ...
2. It's The Reason Your Turkey's So Dry. And scorched. Cooking the stuffing to 165 degrees F comes at a cost: It often means overcooking the bird, explains Alton Brown.Nobody wants that.
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