forumbion.blogg.se - Cinnamon toast

Toast is most commonly eaten with butter or margarine spread over it, and may be served with preserves, spreads, or other toppings in addition to or instead of butter. Toasted breads in West Bengal, India, used during teatime. toasting forks) are made for this purpose. Bread can also be toasted by holding it near, but not directly over, an open flame, such as a campfire or fireplace special toasting utensils (e.g. It can also be made by heating bread in a skillet or pan. This "oven toast" is usually buttered before toasting. Toaster ovens are special small appliances made for toasting bread or for heating small amounts of other foods.īread can also be toasted under a grill (or broiler), in an open oven, or lying on an oven rack. This allows toast to be made continuously, as more slices can be added at any time without waiting for previous ones to pop up. It works by having one heating element on the top and one on the bottom with a metal conveyor belt in the middle which carries the toast between the two heating elements. It can also be toasted by a conveyor toaster, which device is often used in hotels, restaurants, and other food service locations. This occurs because moisture in the bread becomes steam while being toasted due to heat and when cooled the steam condenses into water droplets on the surface of the bread. water collects on the surface of the cooled toast). Bread toasted in a conventional toaster can "sweat" when it is served (i.e. Sliced bread is placed into the slots on the top of the toaster, the desired degree of toasting is set, and a lever is pushed down to expose the bread to the heated elements. In a modern home kitchen, toast is usually made in a special-purpose electrical appliance, a toaster. Sliced bread is commonly used in modern preparations some of these specifically market their suitability for toasting. Toasting is a common method of making stale bread more palatable. In his 1602 play The Merry Wives of Windsor, Shakespeare gives Falstaff the line: "Go fetch me a quart of sack put a toast in't." Toast has been used as an element of American haute cuisine since at least the 1850s. In the 1600s, toast was still thought of as something to be put into drinks. In the 1400s and 1500s, toast was discarded or eaten after it was used as a flavoring for drinks. One of the first references to toast in print is in a recipe for Oyle Soppys (flavoured onions stewed in a gallon of stale beer and a pint of oil) from 1430.

Serve the toast caramelized-side up and sprinkle with the reserved cinnamon sugar and, if desired, confectioners' sugar.The word toast comes from the Latin torrere 'to burn'.

Wipe the skillet clean and repeat with the remaining toast. Weigh down with the small skillet and cook until the edges of the bread are caramelized and the sugar is melted, 3 to 4 minutes. Reduce the heat to medium and place the toast, sugared-side down, in the skillet.

Wipe the large skillet clean and melt ½ to 1 tablespoon of butter over medium-high heat.

Brush 1 to 2 tablespoons of cinnamon syrup over one side of each bread slice, then dip in the cinnamon sugar, syrup-side down.

In a small bowl, mix the sugar and cinnamon until combined, then transfer all but 2 teaspoons to a large plate.

Wipe the skillet clean and repeat with the remaining bread slices. Remove the small skillet and flip the bread, sprinkle with a pinch of salt and continue to cook 1½ to 2 minutes longer. Cook until the bread is golden brown, 2 to 3 minutes.

Working in 2 batches, place two slices of buttered bread in the hot skillet and set a smaller skillet on top of the bread, pressing down on the toast.

Make the toast: Evenly spread 3 tablespoons of butter onto both sides of each piece of bread.

Makes ½ cup of syrup and can be refrigerated for up to 3 weeks.

Reduce the heat to medium low and simmer until the cinnamon is fragrant, 5 minutes. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks and water, and bring to a boil over high heat, stirring often to dissolve the sugar.