Toast Water
Ingredients
Directions
Toast and steep
Toast the slices of bread until very brown but not burned.
Place the toast in a bowl and cover with boiling water.
Cover the bowl tightly and let it cool.
Strain and chill
Strain the water and sweeten with sugar if desired.
Chill the strained water in the refrigerator.
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
- Slices of toast
- Browned bread releases toasty, roasted flavor and color into the water.
- Boiling water
- Hot water extracts flavor and color from the toast as it steeps and cools.
The step that matters
Toast until very brown but not burned. Browning creates roasted, toasty flavor compounds that give the water its character. Burnt bread adds bitter, acrid notes that carry into the finished drink, so stop once the toast is deep golden brown.
“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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