salted" honeyFine, but that's completely irrelevant to the claim that the sugar in question has somehow been altered. That's a possible reason for doing something - but you have yet to show that such an...
Julia Altshuler
In my experience (not an expert), they don't get moldy if they are thoroughly dry before you crumb them up. Don't toast them - just lay them out on racks and let them air dry. At home, sometimes this takes 2-3 days. I keep dried bread crumbs (no flavorings or herbs) around in Ziplocs for a l-o-n-g time. If you want to add herbs and flavors, make sure they are the dried variety, not fresh. For instance, you could use some "Italian Seasoning," garlic powder, parsley flakes, and the like.
If you have the means to toast bread (oven), why not make "gourmet-flavored" croutons? Commercial croutons are sold for what I think is an exhorbitant price. Cut the fresh or slightly stale bread into 1-2 inch or 3-4 inch cubes, sprinkle with dried (note, DRIED) herbs, some olive oil, and toast at a low temp (about 275 deg. F. or so), stirring frequently or flipping them around with a spatula, until they are totally dried through, and are golden brown in color. These keep indefinitely. I always have some Caesar croutons in a container on my kitchen shelves. I sprinkle with olive oil and then shredded Parmesan cheese, toss them around and toast them until they are dry all the way through. I just store them at room temperature, and have yet to have any go bad in any way - right now, I think the batch I have stored is about 4 months old. They have lost no flavor at all.
But the key in both cases, is DRY.
salted" honeyIs there a way to tell whether or not a store-bought bottle of honey was made from bees...
N.
