Toast Water
Ingredients
Directions
Thoroughly brown the stale bread.
Pour boiling water over the browned bread.
Set aside to cool.
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
- Browned bread gives the water its toasty flavor and colour.
- Boiling water
- Hot water draws flavour and colour out of the browned bread as it steeps.
The step that matters
Thoroughly brown the stale bread. Browning builds the toasty flavour through the Maillard reaction. Pale bread gives a weak, bland water, so the bread should be well coloured before the water goes on.
“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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