[–] ErrorHasNoRights 0 points 5 points (+5|-0) ago 

Mom used to put a slice of bread in there.

For brownies, I usually cover the surface with plastic wrap. I find that works better than just leaving exposed to the air in the container.

[–] forget-me-not [S] 2 points -2 points (+0|-2) ago 

The plastic is actually what I was trying to avoid having contact with it, lol. Just don't want it tasting like plastic.

I've heard of that. Neat. But how do you know the bread won't absorb the moisture?

[–] BB-3 0 points 1 points (+1|-0) ago  (edited ago)

Because bread is full of moisture itself. If it weren't, it'd be a crouton.

[–] FuckYesJefferson 1 points 0 points (+1|-1) ago 

It wont taste like plastic.

[–] plankO 1 points 0 points (+1|-1) ago 

A sacrificial slice of white bread works. Can confirm

[–] middle_path 0 points 2 points (+2|-0) ago 

It shouldn't have an affect at all except to keep the food from touching the container.

[–] slwsnowman40 0 points 1 points (+1|-0) ago 

I'm not sure...I don't have cookies stick around long enough for them to dry out. Growing up the cookies were kept in a snap closed glass jar. They'd be stale once you got to the bottom, but that usually took a few weeks.

[–] Battlefat 0 points 1 points (+1|-0) ago 

I’ve placed baked goods in an airtight glass container “lined” with parchment, ie baked on the parchment and loosely wrapped and stuffed into the container after having sat out for a couple hours after baking...the parchment had what looked like sweat beads on it, but wasn’t enough to “pool.” I’m assuming the interior air becomes saturated enough to equilibrate with the off gassing foodstuffs and you get that effect after this residual moisture condenses on the paper. In other words, a little absorption might be desirable to prevent gifting sweaty samosas