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I stopped rescuing burnt garlic bread and just scrape it now, and honestly it works better
Everyone in this club always says toss the burnt loaf and start over, but I think that wastes a decent batch of dough. Last Tuesday I left a garlic butter loaf under the broiler for 6 minutes instead of 3, and the top was black as a hockey puck. My roommate said throw it out, but I took a box grater to the charred part in about 90 seconds and the inside was still soft and garlicky. The scrape method saved dinner and I did not even need a backup plan. Has anyone else tried grating off the burnt layer instead of trashing the whole thing?
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terryk282d ago
Six minutes under a broiler? That loaf wasn't rescued, it was cremated and you held a funeral with a box grater. Next time just wave a lighter at it and call it rustic.
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