How to Make Stale Crackers Crisp Again
Talk about disappointing and frustrating…I idea I was getting a good deal when I bought a box of saltines on sale final week. Come to observe out, there was a very adept reason the store was trying to motion them out. They were old and stale as stale. (I know, you're thinking "Well why in the globe didn't you check the expiration date?" Always a skilful idea…it's my bad.)
Anyway, stale crackers are cipher new. Shoot, mine have gone stale just lingering in my snack drawer. So, bold you lot can relate to this fairly mutual issue, I thought I'd investigate uses for them and peradventure save this box of disappointment.
First, though, I discovered that they tin actually be re-crisped. (In honesty, I haven't tried this, so this might only be Cyberspace bologna.) The pros at Cooks Illustrated, the magazine for the TV evidence "America'due south Test Kitchen," say they become stale because moisture from the atmosphere gets absorbed by the item's starches, which soften and rob it of its crisp texture. Luckily, this process is reversible. And as long as you proceed the re-crisped items dry past storing them in an airtight container or zipper-lock pocketbook, they will stay crisp.
The method for re-crisping: Spread your crackers (and even dried fries) in a layer on a rimmed baking canvas (avoiding overlap). Place the sheet on the centre rack of a 225-degree oven for 15 to 25 minutes (the timing will vary, depending on the detail), until the food is crisp again, stirring halfway through baking.
Now if you merely want to do some absurd things with your stale crackers, hither are some terrific ideas. I wrote near this ii years ago (https://www.dvo.com/newsletter/weekly/2015/5-22-632/cooknart5.html). Back then, the hit of the listing was for saltine toffee, but since that fourth dimension more than ideas have bubbled upwards, so this topic bears some other visit. For instance:
Let's kickoff with some savory approaches. How well-nigh PIZZA NIBBLERS? Cookbook author (My Kind of Cooking, www.mykindofcooking.blogspot.com), Linda Burgett, came up with this fun use. All you need is pizza sauce, mozzarella cheese, and pepperoni slices (or even sliced mushrooms, and other favorite veggies).
GEORGIA CRACKER SALAD is some other wonderful idea. Paula Deen first introduced this recipe on www.food.com, and it's had rave reviews ever since. It only takes 10 minutes to make, and it'south scrumptious!
3 green onions, finely chopped
1 tomato (large), diced
i difficult cooked egg, chopped
½ cup mayonnaise, or to taste
one sleeve saltine crackers
Salt to sense of taste
Black pepper to gustation
In a medium size bowl, coarsely vanquish the crackers with your hands - you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper.
And and so there's this NO-bake cracker cake! All you do is line a 9x13 dish with saltine crackers (maybe 2 sleeves-worth). So mix 2 big boxes of instant vanilla pudding according to package directions. Adjacent, cover the crackers with a layer of pudding. Peak the pudding with a thick layer of sweetened whipped cream. Echo the layers two more times and refrigerate this for 24 hours. Garnish with fruit (sliced strawberries or bananas work well).
Or how nearly CHOCOLATE COVERED PEANUT BUTTER CRACKERS? Many thanks to recipe creator Amy of www.shewearsmanyhats.com for this super easy and delicious idea!
40 saltine crackers
¾ loving cup peanut butter (creamy or crunchy…it doesn't affair)
12 ounces semi-sweetness or nighttime chocolate for melting
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Line baking sheet or tray with wax newspaper or silicone mat, and create infinite in refrigerator for tray to fit for a short time.
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Melt chocolate according to packaging directions. If using an electric fondue pot, gradually melt on low oestrus, stirring occasionally until smooth. Get out fondue pot setting on depression, checking consistency and stirring occasionally throughout process
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Make peanut butter crackers by evenly spreading about 1½ teaspoon on one side of a saltine cracker and then top with some other saltine cracker. Repeat until complete.
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Place peanut butter cracker into the melted chocolate, using a fork flip over, gently elevator out and let excess chocolate drip off. Carefully slide onto waxed paper lined baking canvas.
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When all crackers are dipped, place tray in refrigerate for nigh ten-15 minutes or until chocolate hardens. Serve right away, or shop covered until ready to devour. (Or if you're like me, hibernate, I mean store, in the vegetable drawer of the fridge behind the broccoli.)
And one last thought from the nifty site, www.isinginthekitchen.com, CRUNCHERS. This has go ane of the all-time-favorite recipes on Pinterest. It'south certainly an all-time-favorite at our house!
80 Keebler Society® Crackers (or use Nabisco Waverly Crackers or a similarly buttery cracker that has a rectangular shape.)
1 loving cup butter
2 cups graham cracker crumbs
1 loving cup firmly packed dark brown saccharide
i/2 cup milk
1/3 cup saccharide
2/3 cup creamy peanut butter
i cup semi-sweet chocolate chips
1. Line an ungreased 9 10 13-inch blistering pan with foil, allowing foil to extend about an inch on either end. Line the foil with 1 layer of lodge crackers, cutting to fit if necessary.
2. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a eddy and boil for 5 minutes, stirring constantly. (Begin timing v minutes from when you lot see the first bubbles.)
Note: Since "medium heat" can be different on various models of stoves, information technology's recommended that yous spotter the mixture and at the three to iv infinitesimal mark remove from the rut if the consistency is that of a thickened pudding.
iii. Remove from heat and spread one-half of graham mixture evenly over crackers. Place another single layer of crackers evenly over graham mixture, cut to fit if necessary. Spread remaining graham mixture evenly over crackers. Superlative evenly with remaining crackers.
iv. In a pocket-sized saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over superlative of crackers. Cover, and chill for at least i hour.
five. Elevator foil overhang and remove Crunchers from pan. Cut into confined.
I definitely call back these recipes do a terrific job of saving the solar day and salvaging my box of thwarting. So next fourth dimension your crackers go dried, that might be the time to applaud!
Sources:
Source: https://www.dvo.com/newsletter/weekly/2017/12-8-252/cooknart5.html
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