Toast Water
Ingredients
Directions
Toast the bread on both sides until rich brown.
Cut the toasted bread into pieces.
Pour the boiling water over the bread.
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 it until rich brown adds toasty, roasted aroma and flavour to the water.
The step that matters
Toast the bread until rich brown. Browning drives Maillard reactions, which create the roasted aroma and flavour of the finished water. Pale toast gives a weak, bland result.
“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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