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How to Make a Perfect Piece of Toast - NYTimes.com


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More about toasts :)

It’s the little details that matter:

You must take charge of it while it cooks, and nurse it along. In all toasting, not just the toasting of bread, you want to achieve color gradually. Leave it too long on the fire and the moment is lost.

Different breads need different kinds of toasting. Tender, buttery brioche can’t take high heat; denser, moister whole-grain breads can. Challah, ciabatta, semolina bread, baguettes split lengthwise, pain de campagne — all make fine toast (actually, day-old bread makes the best toast), given proper attention. And when the toast is burned, just start over; scraping the black stuff off the top makes a horrid sound, and it never fools anyone, anyway.

Yeah, plus it's the love and attention you put into it that matters :) Amazing toasts are made with love and care!

My dad used to tell me that charcoal was good for me if he burned the toast.  Where's the love?!   ;-)

The love includes a love of charcoal.

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