Toast Water
Ingredients
Directions
Slice the crusts of bread.
Toast the bread until very brown and hard, but do not burn it.
Break the pieces of toast into a jug of cold water.
Let it soak for one hour, then strain and use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Bread crusts
- Toasted crusts release browned flavour and starch into the water, giving it a light toasty taste.
The step that matters
Toast the bread until very brown and hard, but do not burn it.. Toasting builds flavour through browning, but burnt bread turns bitter and carbon-tasting, spoiling the water. Brown evenly until dry and hard so the flavour is toasty rather than acrid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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