/ck/ - Food & Cooking

what makes it impossible to eat?

>>16129699
Why? Just cut 'em open and put some spread on it.

>>16129702
too hard to bite into and taste extremely bland
>>16129704
no taste

>>16129699
That looks exactly like the ciabatta bread I've gotten at costco before. I agree, it tears the fuck out of the roof of my mouth if I attempt to eat it with any sort of filling.

>>16129709
Unironically put them in the microwave for 1:30 on max power. Makes them softer.
As for the taste, just put some spread on them.

>>16129699
Thats just some tiny ciabatas

>>16129699
>pain burger

>>16129699
>costco
>artisan

>>16129699
I hate that square shit.
If you eat that your'e probably a liberal.

>>16129699
Stick em in the oven at 150° Celsius for a few minutes. People said microwave but that just makes em rubbery.

>>16129839
Buns are not political.

>>16129839
You’re definitely a faggot.

>>16129699
moar butter

>>16129735
This. It's basically the forbidden technique. Everyone will hate you for it but it's the only way to bring old stale or frozen bread back to life and extra fluffy. I call it 'BREAD REVIVAL REQUIEM'.

i wouldn't microwave ciabbata though.

>>16129699
It's not that hard. It's more chewy.
>>16129709
>no taste
tastelet.

>>16129839
>your'e probably a liberal

Anon please... this is 2021.

>>16130074

cut bun in half
brush cut side with olive oil
broil cut side only until your desired toastyness level
wa-la

Do mutts not know what a chibbata is?

>>16131556
can it be ciabata without tomatoes?

>>16129699
>pain
frittata

>bread confuses and scares the american

>>16129699
just fucking toast it you moron

>>16131647
in what shithole do they call those bread? i bet you are pastanigger

>>16131668
>in what shithole do they call those bread?
america as far as i can tell

>>16131674
i can literaly smell the ravioli from your post

>>16129699
Just add butter.

do euros not have costco? they seem to think its ciabatta we're complaining about.

>have to heat bread and throw a spread on it just to make it a serviceable burger bun
Or you can just buy regular ass sesame seed/potato buns and call it a day.

>>16129699
Steam them and then toast on pan in butter, when I worked at mcdicks they sold those style buns for a time and lots of customers asked for the bun to be steamed like the filet buns

>>16129699
It says on the label that it’s a pain

>>16129699
>PAIN BURGER
I have the distinct impression this isn't really written in french.
You can use them for any kind of sammy, but heated up,(after slicing,) is choice. The only real benefit the toughness of the bread confers to say, a hamburger, is that the edges are stiff enough to grab the burger to prevent it slipping out.

Why does your bread need to taste so good on its own? Bread is just a vehicle for actually delicious things

>>16129699
Yea, that bun is a pain to eat.

>>16130071
>but it's the only way to bring old stale or frozen bread back to life and extra fluffy.
heat your oven to 385 with a pan of water in the bottom like you would for sweet rolls etc.
Splash a little onto the bottom of the oven right after you put the rolls in just before you close the door.
It really doesn't take that much longer. about 10 mins total.

>>16129699
spread some butter on it and toast it in a pan for a couple minutes and it becomes super soft and delicious

>>16132827
I see what you did there...

>>16129831
Pain is the french word for bread. That doesn't make it any less funny though

t.leaf

Most "artisanal" mega store us grocery buns are absolutely inedible unless toasted in the oven, at which point they become bretty tasty because that's how they're intended to be eaten. If you want fresh bread go to a proper baker or make your own

These things turn into rocks in like eight hours after they're baked. If you have stone counter tops be careful when you're handling old ones.

>>16129699
These exist only for suckers to waste money on. Any bread they slap the work "artisan" on is usually low grade crap.
Get any other bread that labels anything without the "artisan", it is just a buzzword slapped on failure dough to rush it out of the store by selling to ignorant wannabe pretentious idiots who think it "got hard" because they didn't touch it for 2 days in their kitchenettes.

I like the ciabatta bread for open faced tuna melts

>>16129699
My mother in law re-bakes them somehow and they turn out pretty good. If you use them to soak up soup or stew they work quite well and are tasty. The crust keeps your fingers dry