Toast is a weird thing where you take bread, which is baked, and you say “no, this needs to be baked even more! In fact I’ll buy a machine specifically for doing this!”
We do that with other stuff too. Twice fried chips (i.e. thicker french fries) are incredible.
Actually, that makes sense now that I think about it. Twice fried chips involves frying once at a lower temperature, and then again at a bit higher temperature. I imagine this is what’s happening with toast too, as I’m pretty sure the toaster is operating at a higher temperature than what the bread is baked at. We want the exterior browning of the higher temperature, but we also need the bread to rise properly in the oven.
Toast is a weird thing where you take bread, which is baked, and you say “no, this needs to be baked even more! In fact I’ll buy a machine specifically for doing this!”
We’ve had one, yes, but what about second maillard reaction?
We do that with other stuff too. Twice fried chips (i.e. thicker french fries) are incredible.
Actually, that makes sense now that I think about it. Twice fried chips involves frying once at a lower temperature, and then again at a bit higher temperature. I imagine this is what’s happening with toast too, as I’m pretty sure the toaster is operating at a higher temperature than what the bread is baked at. We want the exterior browning of the higher temperature, but we also need the bread to rise properly in the oven.