It's probably too late in the T'Day season to start this, but I am curious.
My grandmother was a professional cook in NYC/DC/MD. [Trained in Budapest in the classic Austro-Hungarian style.] My mom absorbed a lot of technique from her. They were both fabulous cooks.
They both briefly soaked whatever bread [in NY and MA, bulkie rolls, here in CA ranch rolls], squeezed it dry, and added it to the other ingredients for stuffing or dressing.
But I keep reading - here, on the 'net, in magazines - about drying bread cubes to add to stuffing or dressing. The resulting texture is definitely different.
Where did the 'toasted/dried' technique come from? Grandma and Mom did use toasted bread cubes in flour/egg dumplings [which I have to make sometime soon], and I believe that is an Austrian technique. But never in stuffing or dressing.
And I have been briefly soaking a couple of fresh ciabatta rolls to make our dressing!
What do you think?
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