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| 06:04 AM | ||
| Users Online Now: 1,439 (Who's On?) | Visitors Today: 346,626 | |
| Pageviews Today: 544,634 | Threads Today: 204 | Posts Today: 3,328 |
| 06:04 AM | ||
A new twist on French Toast... | |
| Anonymous Coward User ID: 77640440  United States12/01/2019 10:23 AM Report Abusive Post Report Copyright Violation | We all know how I love my Sunday breakfast...  :frenchtoast: :grandslam: Well I went searching for recipes and came upon a genius idea here. [link to www.rachelcooks.com (secure)] Instead of adding cinnamon to the mix, make up a sugar/cinnamon shake like you would cinnamon toast. Dust the bread with it before you dip it and the sugar caramelizes on the bread! I tried it out on some thick baker's bread and it's to die for! It seems to cook best in the 300-325 degree range. |
| The Serpent's Maiden User ID: 78196243 12/01/2019 10:24 AM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 72226698  United Kingdom12/01/2019 10:34 AM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward (OP) User ID: 77640440 United States12/01/2019 10:37 AM Report Abusive Post Report Copyright Violation | It would simply wash off the bread when you add it to the egg mix. Also it's fried not baked. Quoting: Anonymous Coward 72226698 I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. |
Urban Mythbuster
 User ID: 14409124 United Kingdom12/01/2019 10:41 AM Report Abusive Post Report Copyright Violation | |
| BRIEF
User ID: 39607259 United States12/01/2019 10:44 AM  Report Abusive Post Report Copyright Violation | |
| Anonymous Coward (OP) User ID: 77640440 United States12/01/2019 10:44 AM Report Abusive Post Report Copyright Violation | |
| ~kpm~
User ID: 75950402 United States12/01/2019 10:44 AM  Report Abusive Post Report Copyright Violation | It would simply wash off the bread when you add it to the egg mix. Also it's fried not baked. Quoting: Anonymous Coward 72226698 I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. I’ve made these for my kids for ages Shaking the cinnamon/sugar on the French Toast as it cooks Do both sides while cooking then an extra shake when plated Crunchy and yummy! . Last Edited by ~kpm~ on 12/01/2019 10:45 AM ~With forethought and malice Whitless enacted an EO giving nursing homes immunity from wrongful death prosecutions, forced them to take in infected patients and is responsible for over 6500+ nursing home deaths~ |
| Anonymous Coward User ID: 72226698 United Kingdom12/01/2019 10:47 AM Report Abusive Post Report Copyright Violation | It would simply wash off the bread when you add it to the egg mix. Also it's fried not baked. Quoting: Anonymous Coward 72226698 I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. OP sugar doesn't cling to moisture it dissolves into liquid after contact. Are you experienced at this? I'm sure that your griddle has just caramelised the egg mix better because of the extra sugar dissolved into the egg mix (more sugar equals more caramelisation). I have a wonderful recipe for 'Pain Perdue' (the sweet version of 'French Toast') if you're interested. |
| Anonymous Coward User ID: 77994501 United States12/01/2019 10:48 AM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward (OP) User ID: 77640440 United States12/01/2019 10:57 AM Report Abusive Post Report Copyright Violation | It would simply wash off the bread when you add it to the egg mix. Also it's fried not baked. Quoting: Anonymous Coward 72226698 I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. OP sugar doesn't cling to moisture it dissolves into liquid after contact. Are you experienced at this? I'm sure that your griddle has just caramelised the egg mix better because of the extra sugar dissolved into the egg mix (more sugar equals more caramelisation). I have a wonderful recipe for 'Pain Perdue' (the sweet version of 'French Toast') if you're interested. I just did it. So, yeah, I guess I'm experienced. Very very little residue was left in the bowl after I pulled the bread out. It's not a conspiracy, I promise. |
| Anonymous Coward (OP) User ID: 77640440 United States12/01/2019 11:00 AM Report Abusive Post Report Copyright Violation | It would simply wash off the bread when you add it to the egg mix. Also it's fried not baked. Quoting: Anonymous Coward 72226698 I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. I’ve made these for my kids for ages Shaking the cinnamon/sugar on the French Toast as it cooks Do both sides while cooking then an extra shake when plated Crunchy and yummy! . And you've been holding out on us all these years...  |
| ~kpm~
User ID: 75950402 United States12/01/2019 11:06 AM Report Abusive Post Report Copyright Violation | It would simply wash off the bread when you add it to the egg mix. Also it's fried not baked. Quoting: Anonymous Coward 72226698 I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. I’ve made these for my kids for ages Shaking the cinnamon/sugar on the French Toast as it cooks Do both sides while cooking then an extra shake when plated Crunchy and yummy! . And you've been holding out on us all these years... Warm up the real maple syrup, add a some vanilla bean paste and lots of butter! And you can make stuffed cinnamon brown sugar French Toast Whipped Philly cream cheese Brown sugar Dash of vanilla Mix it up and spread it between two slices then cook as you would a grilled cheese Sammy Shake with cinnamon sugar as above! . Last Edited by ~kpm~ on 12/01/2019 11:07 AM ~With forethought and malice Whitless enacted an EO giving nursing homes immunity from wrongful death prosecutions, forced them to take in infected patients and is responsible for over 6500+ nursing home deaths~ |
| Anonymous Coward (OP) User ID: 77640440 United States12/01/2019 11:08 AM Report Abusive Post Report Copyright Violation | ... Quoting: CosmicFire I thought so too, but it doesn't. The moisture of the bread grabs it. Let it rest a little bit, then flop it sugar side down in the mix, then dust the other side. It stays on really well. I cook on an electric griddle that has a temp setting. I’ve made these for my kids for ages Shaking the cinnamon/sugar on the French Toast as it cooks Do both sides while cooking then an extra shake when plated Crunchy and yummy! . And you've been holding out on us all these years... Warm up the real maple syrup, add a some vanilla bean paste and lots of butter! And you can make stuffed cinnamon brown sugar French Toast Whipped Philly cream cheese Brown sugar Dash of vanilla Mix it up and spread it between two slices then cook as you would a grilled cheese Sammy Shake with cinnamon sugar as above! . If I weren't so full I'd try that right now! It'll have to wait for next week. |
| Anonymous Coward User ID: 76210018 United Kingdom12/01/2019 12:32 PM Report Abusive Post Report Copyright Violation | |
