Toast and Water
Ingredients
Directions
Toast the bread crust until brown on all sides.
Place the toasted crust in a jug and pour in the cold water.
Cover with a cloth and let it stand for 30 minutes.
Strain out the toast; the water is ready for use.
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 crust
- Toasted crust releases browned, toasty flavor into the cold water as it steeps.
- Cold water
- Acts as the solvent that draws flavor out of the toasted crust during steeping.
The step that matters
Toast the crust until brown on all sides. Browning drives the Maillard reaction and caramelization, which create the toasty aroma and color the water will take on. Pale toast gives a weak, flat flavor.
“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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