Well, lots of us were parented to not throw food away. Just the thought of someone always cutting off the crust when they’re eating bread, that does irk me in that sense, too.
But as someone else in this thread already said, with proper bread, the crust is actually good. Then it just seems really strange to cut off the interesting part of the bread and to just want the samey stuff in the middle.
I’ve been thinking about this. But stores throw out whole breads when they become too old. And they throw out plenty since people want stores to be stocked all day so there still is bread available at the end of the day.
So in a year stores throw out more than you’d throw out if you cut the crusts off.
Since then I don’t really care anymore. Somtimes I eat the crusts, other times I cut them off and throw them out. And yes, I know they can still be used for all sorts of things, but none of those are usefull to me.
So I’m just curious, where the hell did all the wonderbread hate come from? It’s like suddenly everyone has a vendetta against it. I’m not particularly fond of it myself in lieu of traditional bread but like, it’s fine?? The added sugar/HFCS is fucked but I’m pretty sure you can buy varieties that don’t have that.
The crust is barely perceptible on toast anyways, so it’s just wasteful. I get it if people don’t like the crust on things like rye bread, but then why do they even buy it?
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
The skin of fruits and veggies sometimes have more and usually different nutrients in them than the meats of the plants. This is the skin of the bread which also is mostly made of plants. Checkmate.
Who gets upset about cutting the crust off? It’s just the part of the bread that was most directly exposed to the heat
you can use the cut off crust to make croutons for a salad. at least that’s what i do if i feel like cutting it off
Well, it’s not going into the trash…
Well, lots of us were parented to not throw food away. Just the thought of someone always cutting off the crust when they’re eating bread, that does irk me in that sense, too.
But as someone else in this thread already said, with proper bread, the crust is actually good. Then it just seems really strange to cut off the interesting part of the bread and to just want the samey stuff in the middle.
Just because you cut off the crust doesn’t mean you throw it away.
You can use it in all sorts of dishes, or even just dip em in egg yolk
I’ve been thinking about this. But stores throw out whole breads when they become too old. And they throw out plenty since people want stores to be stocked all day so there still is bread available at the end of the day. So in a year stores throw out more than you’d throw out if you cut the crusts off.
Since then I don’t really care anymore. Somtimes I eat the crusts, other times I cut them off and throw them out. And yes, I know they can still be used for all sorts of things, but none of those are usefull to me.
What’s offensive is that some call that stuff bread
So I’m just curious, where the hell did all the wonderbread hate come from? It’s like suddenly everyone has a vendetta against it. I’m not particularly fond of it myself in lieu of traditional bread but like, it’s fine?? The added sugar/HFCS is fucked but I’m pretty sure you can buy varieties that don’t have that.
People who don’t live in America think all American bread is like that.
The crust is barely perceptible on toast anyways, so it’s just wasteful. I get it if people don’t like the crust on things like rye bread, but then why do they even buy it?
Its also the most nutrient dense part of the bread.
A scientific study that actually backs up the old wives tale.
Is it? Being the cookediest part doesn’t seem like something that’d inherently draw the nutrients into it
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
The skin of fruits and veggies sometimes have more and usually different nutrients in them than the meats of the plants. This is the skin of the bread which also is mostly made of plants. Checkmate.