Toast-and-water
Ingredients
Directions
Toast the bread until very brown and dry, but not burnt.
Place the toasted bread in a jug.
Pour boiling water over the bread.
Cover the jug tightly and let it stand until cold.
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
- Toasting dries and browns the bread, giving the drink its toasty aroma and flavour.
The step that matters
Toast the bread until very brown and dry, but not burnt. Toasting develops the browned, roasted flavour through the Maillard reaction and caramelisation. Bread that is too pale tastes flat, while burnt bread turns bitter, so the colour needs to be deep but not black.
“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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