Toast Water
Ingredients
Directions
Prepare the bread
Toast the bread slices in the oven until brown.
Break the toasted bread into small pieces.
Infuse and strain
Pour an equal amount of boiling water over the bread pieces.
Let the mixture infuse for 1 hour.
Strain the mixture through a thin cloth.
Season and serve
Add a pinch of salt and serve hot or cold.
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
- Toasting browns the bread, adding roasted flavor that the water picks up during infusion.
- Boiling water
- Extracts flavor and soluble compounds from the toasted bread pieces, forming the liquid.
The step that matters
Toast the bread until deep brown. Browning drives the Maillard reaction and caramelization, which create the roasted flavor and aroma. Pale bread gives a weak, flat-tasting water.
“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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