Toast 101: An Introduction

Posted on December 23, 2013 by Sandford Schirmer | 1 Comment

Toast is defined as “sliced bread that has been browned by dry heat.” Why does it get browned? Because of the Maillard Reaction, a chemical interaction between an amino acid and a reducing sugar.

For a zany food science demonstration of how it works, see this video. For an adult version of the explanation, go here. If you need to explain the process to young children, go here. One would think that making toast is incredibly simple, but judging from the 1100 results available on You Tube there must be a lot of trepidation about doing it correctly. Even Jamie Oliver, celebrity chef who is on a mission to teach people home cooking skills, has a blog post about how to toast bread.

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Posted in bagels, hot dogs, Jamie Oliver, Jelly Toast Cat Paradox, Maillard Reaction, toast

 

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