Toast-water
Ingredients
Directions
Prepare the toast
Cut the bread into thin slices.
Toast the slices until evenly brown, being careful not to burn them.
Make the toast water
Place the toasted bread in a pitcher.
Pour the boiling water over the bread.
Cover the pitcher until cool.
Strain the mixture into another pitcher.
Do not leave the toast in the water after it has cooled.
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.
Explore the science
What each ingredient does
- Bread
- Toasted bread gives the water its browned, toasty flavour and aroma.
- Boiling water
- Extracts flavour and colour from the toast into the liquid as it steeps.
The step that matters
Toasting the bread evenly. Toasting until evenly brown, without burning, gives a clean toasty flavour. Scorched bread adds bitter, acrid notes that carry into the 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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