A contrarian point of view - I miss trans fats

M

melissa-dallas

Well-known member
I rarely eat processed food, and I live alone. It annoys the hell out of me that I ca never finish a sleeve a saltines before they get stale, even in a cracker tin. i assure you, I would not have killed myself on commercial baked goods, but it does irk me to throw away more of them than I eat.

 
A solution for left over crackers?

You could throw the leftover crackers in a food processor and make crumbs, then freeze them for using as a coating for chix or fish... or topping for mac and cheese

 
My saltines keep just fine if I . . . (more)

Open the sleeve only as far as I need to get crackers out and then I re-seal the sleeve twisted tight shut and then put a wire twist on to keep closed. If I am feeling really fussy I will then place the sleeve in a zip lock bag, squeeze the air out and seal.

I HATE stale saltines, and the above works for me.

I have noticed that saltines of ANY brand taste better if they have some brown on them, and they seem to keep fresher longer, again if they have some brown on them. Toasted on a saltine is better.

I also have some old Saltine Cans with push-on lids and everything gets stored in there, open or closed. But the saltines wrapped as above seem to keep fine for me even when not stored in a can.

Is is very humid where you live? You might want to heat the open sleeve in a VERY low oven briefly (like just a couple of minutes, just till barely warm) and then twist, tie-off and store in a zip lock bag. Moisture in saltines, baaaaad!

 
I have thrown away so many crackers

I love saltines, and enjoy have the crispy things with soups, or even a salad with lunch. Sometimes I use them for appetizers. but I always end up throwing most crackers away. I have never found a way to keep them fresh.
However, a few weeks ago, I cleaned out a shelf in my laundry room and found a pretty glass container with a tight glass lid that slid down over a plastic type liner around the neck of the jar. I put my saltines in there. I just went to check and guess what? They are crispy, and fresh! I had forgotten I did that. Thanks for the reminder!

 
OMG, I just bought some of these on sale at our local super market

they were getting rid of their canning supplies and had very tall ones and short ones on sale. Now I wish I would have purchased more of them.

 
They are absolutely the best! They keep everything perfectly crispy, just like brand new.

 
Freeze 'em. Wrap to keep out odors. Works really well...same with tortilla chips and potato chips.

I pour tortilla chips directly from the freezer into a glass bowl and zap them for 1 minute.

They come out hot and crispy.

This is a BAD thing for me to know.

 
Thanks all. I do tightly wrap those remaining in sleeve & store in airtight container.

No room in the fridge and definitely not room in the freezer. Just saying that the trans fats did make items stay fresh longer.

 
Here is a very old-fashioned and very successful solution

Just put them in the oven at 250 degrees for about 20 minutes. It re-crisps them and takes any stale flavor away. I have done that for many, many years. Chips too. I live in a very humid place with no air conditioning and use this method at least twice a week.

 
And here is a fabulous way to use up saltines

These are soooooooo good. They stay crisp when put in a covered container- for at least a couple weeks but they won't last because you will eat them. I have used salted saltines as well as unsalted successfully. The trick is to get them out of the ice water quickly just before they start to "collapse".


SOUFFLÉD CRACKERS

1 box Saltines (unsalted)
LARGE bowl of ice water
melted butter
garlic powder
Parmesan cheese
Cayenne pepper

Preheat oven to 375°. Use non-stick jelly roll pans, or grease regular pans.
Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.
Bake until crisp -- 20 minutes or longer, depending on the oven. Cool and store in airtight container. Will keep for several weeks.

 
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