This has become my go-to method for reviving stale rolls. Previously, I had sprayed them with water and microwaved them, but those end up fairly leathery. I like the texture you get with steaming in the pressure cooker much better.
Love both these recipes. A bread pudding brunch “casserole” is a standby of mine and am very happy you crisp the bread for panzanella. I much prefer it to the soggy version. Pappa con pomadoro is another go to of mine.
Thanks Thane. Yes, both so useful and I always crisp - not a fan of soggy. Plus it is basically making a garlic crouton and what’s not to love about that?
This has become my go-to method for reviving stale rolls. Previously, I had sprayed them with water and microwaved them, but those end up fairly leathery. I like the texture you get with steaming in the pressure cooker much better.
Love both these recipes. A bread pudding brunch “casserole” is a standby of mine and am very happy you crisp the bread for panzanella. I much prefer it to the soggy version. Pappa con pomadoro is another go to of mine.
Thanks Thane. Yes, both so useful and I always crisp - not a fan of soggy. Plus it is basically making a garlic crouton and what’s not to love about that?