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Toast: The ideal browning level


Remmie
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9 minutes ago, Remmie said:

Do you like it Lifey style and burnt to a crisp so it can only be identified by it dental records, or hot bread?

 

Which gradient is your optimal slice?:

 

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Between c4 and d4 is looking good to me. 

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4 hours ago, Remmie said:

Do you like it Lifey style and burnt to a crisp so it can only be identified by it dental records, or hot bread?

 

Which gradient is your optimal slice?:

 

Related image

 

 

 

Every piece of toast in this picture is incorrectly toasted. The only one that's close to even being considered is i2 and even then its still white around the edges.

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Depends on the thickness of the bread. A thin slice should be lightly toasted otherwise it becomes all crisp and no dough. D2 to D3 for example.

 

A thicker slice would just be raw bread in the middle at that level so we're looking at D4 to D6.

 

Regardless of thickness, overcooked toast is rubbish.

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The above reasoning applies perfectly to the cooking of steak of course and many other things. It's  all about retaining moisture and/or texture. Carbonisation is great on steak but is impossible for thinner cuts without ruining it.

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