Toast Water
Ingredients
Directions
Toast the slice of bread until very brown.
Place the toasted bread in a bowl of cold water and let it stand for 1 hour before using.
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 toasty aroma and flavour to the water as it steeps.
- Cold water
- Slowly draws flavour and colour out of the toasted bread without cooking it.
The step that matters
Toasting the bread until very brown. Browning through the Maillard reaction and caramelisation creates the toasty flavour compounds. Pale toast gives a weak, bland 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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