Soda crackers and saltine crackers are different names for the same food. In the United States, they are most commonly called saltines, while they are called soda crackers in the United Kingdom. Saltines are thin, crunchy crackers that are square-shaped with a perforated surface and salt sprinkled on top.
A saltine or soda cracker is a thin, usually square cracker made from white flour, yeast, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surface, as well as a distinctively dry and crisp texture.
Table with specific weight and volume units of Crackers, saltines (includes oyster, soda, soup) amounts with conversions into their respective grams (g) and ounces (oz) NET WT. Equivalent measures.
Crackers and soup. Cheese and crackers. Crackers and peanut butter. We may not give much thought to these crisp, bite-sized bits of baked dough we eat in so many different guises, but they truly are a staple of every nibbler's pantry. While it's easy enough to go to the store and buy crackers, it's really quite simple to make your own.
Some familiar brand names of saltine crackers in North America are Christie's Premium Plus (Canada), Nabisco's Premium (U.S.), Sunshine Biscuits' Krispy (U.S.), Keebler's Zesta (U.S.) (both owned by Kellogg's), and Noel's Saltín (Colombia). Unsalted tops as well as whole grain saltines can also be found.
Uses[edit]
Saltines are commonly eaten as a light snack, often with cheese, butter, peanut butter or other spreads. They may also be dipped or crumbled in soups, chilis, stews, and eaten with, or crumbled into salads. Typically they are sold in boxes containing two to four stacks of crackers, each wrapped in a sleeve of waxed paper or plastic. In restaurants, they are found in small wrapped plastic packets of two crackers, which generally accompany soup or salad. Cracker meal, a type of coarse to semi-fine flour made of crushed saltine crackers, may be used as toppings for various dishes; breading for fried or baked poultry, fish or red meats; or as a thickener for meatloaf, soups, stews, sauces, and chilis.
As a home remedy, saltines are consumed by many people in order to ease nausea and to settle an upset stomach. Saltine crackers have also been frequently included in military field rations (Meal, Ready-to-Eat, or MRE) in the United States. For some children in parts of the eastern United States, saltines are traditionally eaten on Christmas Eve.
History[edit]
Soda crackers were described in 'The Young Housekeeper' by Alcott in 1838.[1]
In 1876, F. L. Sommer & Company of St. Joseph, Missouri started using baking soda to leaven its wafer thin cracker. Initially called the Premium Soda Cracker and later 'Saltines' because of the baking salt component, the invention quickly became popular and Sommer's business quadrupled within four years. That company merged with other companies to form American Biscuit Company in 1890 and then after further mergers became part of Nabisco in 1898.[2][3][4]
In the early 20th century, various companies in the United States began selling soda crackers in Puerto Rico and referred to them as 'Export Soda'. Rovira Biscuit Corp. of Puerto Rico also started selling their soda crackers with the same name. The term 'Export Soda' became a generic term in Puerto Rico for these crackers. In 1975 Keebler Co. was refused a trademark for the term because it was 'merely descriptive'.[5]
In the United States, Nabisco lost trademark protection after the term 'saltine' began to be used generically to refer to similar crackers (see generic trademark for how this occurs). The name 'saltine' had been placed in the Merriam Webster Dictionary in 1907 with a definition of 'a thin crisp cracker usually sprinkled with salt”.[6] In Australia, Arnott's Biscuits Holdings still holds a trademark on the name 'Saltine'.[7][8]
They were made in the United Kingdom by Huntley and Palmers, and also in Australia and New Zealand under the brand name Arnott's Salada.
Baking process[edit]
Saltines have been compared to hardtack, a simple unleavened cracker or biscuit made from flour, water, and sometimes salt. However, unlike hardtack, saltines include yeast as one of their ingredients. Soda crackers are a leavened bread that is allowed to rise for twenty to thirty hours. After the rise, alkaline soda is added to neutralize the excessive acidity produced by the action of the yeast. The dough is allowed to rest for three to four more hours, to relax the gluten, before being rolled in layers and then baked.
Flat saltine crackers have perforations on their surfaces. During baking, the outer layer of dough hardens first, restricting out-gassing of evolved gasses. The perforations connect the top surface to the bottom surface to prevent the cracker from pillowing as a result of these evolved gasses.
See also[edit]
Best Soda Cracker Recipe
References[edit]
^Alcott, William Andrus (1838). 'The Young House-keeper: Or, Thoughts on Food and Cookery'.
^'Soggy Cracker House Needs Some Help'. St. Joseph News-Press. 15 April 2008. Retrieved October 12, 2013.
^'Biographical Sketch of F. L. Sommer, St. Joseph, Buchanan County, MO'. USGenWeb Archives. Retrieved 2013-03-27.
^'Michigan State University Libraries - Special Collections - Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Ephemera Collection'. Lib.msu.edu. Retrieved 2012-09-26.
^'KEEBLER CO. v. ROVIRA BISCUIT CORP'.
^'Nabisco Premium Saltines The Snack That Takes You Back'(PDF). SaigeFalyn. Retrieved 2013-03-27.
^'Trade Mark Details - Full - Trade Mark : 214303'. ipaustralia.gov.au. Retrieved 2013-10-29.
^'Trade Mark Details - Full - Trade Mark : 98208'. ipaustralia.gov.au. Retrieved 2013-10-29.
External links[edit]
Wikimedia Commons has media related to Saltine crackers.
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Saltine_cracker&oldid=917040727'
Breaded food has a satisfying crunchy texture when used as a coating on baked or fried foods or as a topping on casseroles. Saltine crackers, sometimes recommended for breading, easily provide the crunch but are high in salt. Too much sodium in the diet can contribute to high blood pressure, heart disease and other illnesses. Breadcrumbs provide a healthier alternative for breaded foods, particularly when they are whole-grain.
Crackers vs. Breadcrumbs
Some recipes use saltines for breading due to their simplicity; crackers require only crushing, but breadcrumbs may require more preparation, especially if homemade. Crackers are already preseasoned and flavorful, but breadcrumbs may be bland if seasonings are not added. They also may not develop the same crisp coating as crackers if they aren't suitably dried before use. Purchased breadcrumbs save you the work of making your own, but they may contain high sodium and fat. Check the label before buying.
Whole-Grain Benefits
The main benefit of using breadcrumbs, other than the lower sodium content, is the option to use whole grains. Whole-grain bread provides all the nutritive benefits of the grain used, including B vitamins, fiber and antioxidants. A bread containing a variety of grains and seeds works especially well for breading because the different grains provide more flavor without the need for salt. For example, seed breads retain a nutty flavor that may be the perfect complement to your dish.
Considerations
The texture of breadcrumbs depends on their size and how dry they are. Cubed bread, baked at a low temperature for 10 to 15 minutes, becomes dry but not burned. Day-old bread and bread heels work especially well because they have already begun to dry naturally. Running the oven-dried breadcrumbs through a food processor or blender before use creates a finer-textured, almost powdery crumb that provides optimum crunch. When used as a topping on a casserole, larger crumbs absorb more moisture and may not develop as much crunch. Celery seed adds a salty flavor to breadcrumbs, and thyme, sage and pepper work well with most foods. Experiment with your favorite herbs when seasoning breadcrumbs.
Cooking Techniques
Breaded foods are often fried in oil, which adds fat to the meal. Breadcrumbs may also develop a soggy texture when immersed in oil. Pan frying in a small amount of a healthy oil, such as olive oil, provides a suitable preparation method for some foods, including thin cuts of chicken and fish. To avoid oil altogether, bake the breaded food in the oven, using a cooking spray if needed. The breadcrumbs still become crisp and crunchy, but the food won't be greasy.