6/27/2023 0 Comments French toast recipesProbably won't try making again, even with tweaks. May try tweaking it again at some point.Ġ000* Not good. Will make it often.Ġ0*** Had to tweak it alot to get something I would make again.Ġ00** Not very good. Wouldn't change a thing and will make it often.Ġ**** Fantastic tweaked a little to suit my tastes. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: I want to leave this city a better place for my having been here. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. ![]() Now I can't imagine going back to the way I used to eat. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. Use spatula to transfer bread slices to skillet. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. Melt remaining piece of butter in 12-inch nonstick skillet over medium-low heat. With that as a start, I set about systematically teaching myself how to cook.įive years later, I'm getting a reputation from friends and family as being a good cook. (I still cook out of it, even though the boyfriend is long gone!) I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies. I never really knew how to cook growing up. There are worse things I could be doing to finance my cooking / baking habits. (It's really not as exciting as it sounds.) Actually, I enjoy my job. To make a living, I do process automation for management at an inbound call center. If your French toast has the tendency to burn, try frying the batter-soaked bread in a combination of butter and oil.I'm a programmer by day, bread baker by night. Butter: Like so many of the most decadent foods, the best French toast is made with butter.Salt helps break down the eggs, incorporate them into the batter, and prevents egg chunks in the finished product. A pinch of cinnamon and some vanilla extract are standard upgradesand a little sugar never hurts either. Salt: Don't skip the salt! Just a pinch won't affect the flavor. Season Your French Toast Batter Milk and eggs are the only essentials required for the custard basebut it's how you season the mixture that will give your French toast a distinctive flavor.You could even add a little nutmeg or sugar if you feel like it. The cinnamon and vanilla in this recipe are optional, but we definitely recommend using them for the most delicious experience. I took a quick look at various recipes and found the typical range to be anywhere from two to four eggs per cup of milk. Vanilla and cinnamon: The best French toast is warm, cozy, aromatic, and sweet.You can easily substitute half-and-half, cream, or your favorite alternative milk – full-fat varieties will produce the creamiest consistency. This recipe calls for whole milk because it creates the ideal texture. Not only does milk add the necessary moisture, but the fat gives the batter extra richness. Milk: You can technically use any liquid to make French toast, though milk is most popular.The fat, meanwhile, adds extra creaminess. ![]() The proteins solidify once they're heated, which binds the batter together and ensures a rich texture. Eggs: When it comes to French toast, eggs are essential. ![]() ![]() Sturdy, dense, slightly stale slices absorb the custard-like egg mixture better than thin, airy ones.
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