Toast Water
Ingredients
Directions
Ensure the toast is very dry and browned throughout; break it into pieces.
Add the boiling water, cover, and let it stand for 1 hour.
Strain the mixture and season to taste; serve hot or 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Toast
- Its browned, dry surface gives the water a toasty aroma and flavour.
- Boiling water
- Extracts flavour and aroma from the toast as it steeps.
The step that matters
Ensure the toast is very dry and browned throughout. Toast that is only lightly browned or still soft will steep into a pale, bland liquid. Thorough drying and browning develop the roasted flavour compounds that the water needs to extract.
“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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