Toast Water
Ingredients
Directions
Prepare
Cut the bread or biscuit into thin slices.
Toast the slices slowly until they are very thoroughly browned.
Steep and serve
Place the toasted slices in a heatproof container.
Pour the boiling water over the toasted bread.
Let it steep for a few minutes before serving.
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 or biscuit
- Toasting browns the bread, adding roasted aroma and flavour that infuse into the water.
- Boiling water
- Extracts flavour and aroma from the toasted bread, turning it into a lightly flavoured drink.
The step that matters
Toast the slices slowly until very thoroughly browned. Browning develops roasted, toasty flavour through the Maillard reaction and caramelisation. Pale toast gives a weak, flat drink, while slow toasting avoids scorched, bitter notes.
“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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