Toast Water
Ingredients
Directions
Toast the bread slowly until it is dark brown.
Place the toasted bread in a jug and pour the boiling water over the bread.
Let it stand until cold, then strain.
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
- Stale bread
- Toasting browns the bread, and the browned crust gives the water its colour and toasty aroma.
- Boiling water
- Hot water draws flavour and colour out of the toasted bread into the liquid.
The step that matters
Toast the bread slowly until dark brown. Slow toasting browns the bread evenly through Maillard browning and caramelisation, building the toasty flavour. Rushing it can leave the bread pale inside or scorched and bitter on the outside, which affects the final taste.
“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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