window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[53175] = {“id”:53175,”type”:”Cooking Lesson”,”images”:[{“image_id”:”ade3a803af06b550585fdbdb5a637ac765e62983″,”caption”:”\u003cb\u003eDry out the bread:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 285°F. Line a rimmed baking sheet with parchment paper. Place a wire rack on top. Arrange the bread on the rack in a single layer and bake for 12 to 15 minutes. This will not toast or brown the bread, but it will dry out the tops and bottoms. Remove the baking sheet from the oven.\r\n “,”image”:{“id”:”ade3a803af06b550585fdbdb5a637ac765e62983″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:40:07.442-05:00″,”updated_at”:”2016-12-20T13:40:07.442-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31285.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”3af506836222f5b98772b5b5a37ec160b94b3722″,”caption”:”\u003cb\u003eReduce the oven temperature:\u003c/b\u003e Reduce the oven temperature to 200°F (if your oven goes to 185°F, that’s even better). Transfer the bread to a platter and reserve the baking sheet and rack.”,”image”:{“id”:”3af506836222f5b98772b5b5a37ec160b94b3722″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:40:41.854-05:00″,”updated_at”:”2016-12-20T13:40:41.854-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31284.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”db3def6b3d836ed361b88aa7da48da57dbdddb66″,”caption”:”\u003cb\u003ePrepare the egg batter:\u003c/b\u003e In a 9 by 13-inch or 10 by 15-inch casserole dish or glass baking dish, whisk the eggs, egg yolks, cream or half-and-half, vanilla, cinnamon, and salt until frothy and completely combined.”,”image”:{“id”:”db3def6b3d836ed361b88aa7da48da57dbdddb66″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:40:30.613-05:00″,”updated_at”:”2016-12-20T13:40:30.613-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31307.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2fb3913e754c4c463b554e820f4a89bcf7b397ad”,”caption”:”\u003cb\u003eSoak half the bread: \u003c/b\u003ePlace 4 slices of bread into the egg mixture. Let sit without turning for 2 1/2 to 3 minutes for challah or 2 minutes for brioche. Use a slotted spatula to flip the bread over. Let the second side sit in the egg mixture for the same amount of time. (The objective is to have the bread keep its shape but get soaked through.) While the bread is soaking, prepare the pan.”,”image”:{“id”:”2fb3913e754c4c463b554e820f4a89bcf7b397ad”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-03T16:15:18.558-05:00″,”updated_at”:”2017-01-03T16:15:18.558-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31341.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”df200bde56022ee3f226712877b305fa6e9dfeff”,”caption”:”\u003cb\u003ePrepare the pan: \u003c/b\u003ePlace 1 1/2 tablespoons of the butter and 1 teaspoon of the oil in a 14- to 16- inch nonstick frying pan or skillet. Heat over medium-low heat. When the butter is melted (past the foaming point), tilt to coat the pan.”,”image”:{“id”:”df200bde56022ee3f226712877b305fa6e9dfeff”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-03T16:15:13.712-05:00″,”updated_at”:”2017-01-03T16:15:13.712-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31331.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”916f388c2bd678a5a0526ae2add8bddb363c5a7e”,”caption”:”\u003cb\u003eCook the remaining bread:\u003c/b\u003e Cook the remaining soaked bread slices. Serve immediately with butter and maple syrup.”,”image”:{“id”:”916f388c2bd678a5a0526ae2add8bddb363c5a7e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:43:25.256-05:00″,”updated_at”:”2016-12-20T13:43:25.256-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31410.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c4bd39d7d024fcbe686cc65b0d9297015ed507e4″,”caption”:”\u003cb\u003eCook the French toast:\u003c/b\u003e Working with 1 slice at a time, lift the soaked bread out of the egg mixture with the slotted spatula, allow any excess to drip off for about 5 seconds, and place in the hot pan. Cook until golden brown on the bottom, 1 1/2 to 2 minutes for a 3/4-inch thick slice, or 1 to 1 1/2 minutes for a 1 1/2-inch thick slice. Flip the bread over and cook until the second side is golden brown, 1 1/2 to 2 minutes more. Reduce the heat as necessary if the bread is getting too dark too fast.”,”image”:{“id”:”c4bd39d7d024fcbe686cc65b0d9297015ed507e4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-03T16:15:46.340-05:00″,”updated_at”:”2017-01-03T16:15:46.340-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31361.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”cb0661466525911f4cf4878fb1bda631974db513″,”caption”:”\u003cb\u003eSoak the rest of the bread:\u003c/b\u003e While the first 4 slices are cooking, soak the remaining 4 bread slices in the egg batter.”,”image”:{“id”:”cb0661466525911f4cf4878fb1bda631974db513″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-03T16:15:07.181-05:00″,”updated_at”:”2017-01-03T16:15:07.181-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31338.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7c6571bf333bba156141857530af5ac0a854bc3e”,”caption”:”\u003cb\u003eFinish the first batch:\u003c/b\u003e Transfer the French toast to the reserved rack and baking sheet. Place the sheet in the oven to keep warm.”,”image”:{“id”:”7c6571bf333bba156141857530af5ac0a854bc3e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-03T16:15:36.961-05:00″,”updated_at”:”2017-01-03T16:15:36.961-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31376.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c84b8a19420f684141e0d771888a95854e27efc9″,”caption”:”\u003cb\u003eRefresh the pan:\u003c/b\u003e Wipe the pan clean with paper towels. Return the pan to medium-low heat. Add the remaining 1 1/2 tablespoons butter and remaining 1 teaspoon of oil and heat until the butter is fully melted.”,”image”:{“id”:”c84b8a19420f684141e0d771888a95854e27efc9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-03T16:15:07.957-05:00″,”updated_at”:”2017-01-03T16:15:07.957-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31334.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ff7044b5adf45761ac4233223536f4a484397381″,”caption”:”\u003cb\u003eCook the remaining bread: \u003c/b\u003eCook the remaining soaked bread slices. Serve immediately with butter and maple syrup.”,”image”:{“id”:”ff7044b5adf45761ac4233223536f4a484397381″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:42:03.299-05:00″,”updated_at”:”2016-12-20T13:42:03.299-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FrenchToast_31476.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Start with some bread, a few eggs, and butter and voila! You’ve got French toast. Right? Well, maybe not so fast. French toast has few ingredients, and it’s a quick-cooking recipe for sure, so it seems like it should be pretty straightforward. But for a dish so common, it’s not that hard to make poorly. There’s the burnt-outsides-and-raw-insides problem, that unpleasant-center-layer-of-un-eggy-bread issue, and the over-soaking-until-the-bread-falls-apart conundrum.
The real trick to making classic French toast is to pay close attention while you soak and cook. We’re going to show you how to do it well so you always have the French toast you deserve.
from WordPress https://jonathanwilhoite.wordpress.com/2017/01/20/how-to-make-french-toast-even-better-than-the-diner-cooking-lessons-from-the-kitchn/
No comments:
Post a Comment