![]() The air in the oven then has to transfer the heat to the french toast. Instead, the whole chamber in the oven is heated. In the oven on the other hand the heat is not as direct. Imagine placing your hand on the pan, it will most likely burn immediately. This is a very efficient and fast way of heat transfer. The pan is heated by gas or electricity and this heat is directly transferred onto the French toast. When baking french toast in a pan the toast is heated directly through the surface of the pan. ![]() When baking french toast in a pan or an oven two different ways of heat transfer are utilized. In other words, making French toast is a balancing act between cooking the center and browning the outside! These reactions tend to speed up once the outside of the bread is somewhat drier (less moisture) and warmer (well above 100☌). In this temperature range the egg proteins will set (there’s not one specific temperature since it actually depends on the exact composition).Īt the same time, the outside of the French toast will brown, this is a combination of the Maillard reaction as well as caramelization. In order for the egg to set the entire french toast, up to the center, has to reach 60-70 degrees Celsius. This will transform the mixture from a runny liquid substancy into a soft spongy consistency (as it does when making custard for vanilla ice cream). Because of the heat the eggs in the french toast will set. When baking the french toast the mixture will be spread all through the bread. Especially when the bread has staled slightly, it will soak it into its pores. First of all, the bread soaks up the moisture in the egg milk mixture. Several processes happen that make our french toast. The recipe below is based on a recipe from fix feast flair, their post has super beautiful photos! The oven recipe I share bakes all slices in one go in one oven dish, whereas the pan fry recipe fries each slice individually. Once they’ve soaked well they’re baked, either in the oven or in a pan. Slices of bread are then soaked into that mixture. An egg mixture of milk + eggs, some sugar and some spices is made. Below you can find an oven baked version. ![]() In that previous post on cinnamon french toast I shared a recipe for a pan baked variety. It might solve that over/undercooking problem and it seems to make a lot larger portions with far less effort!īefore attempting to discuss the differences between an oven baked and pan fried french toast I’ll make sure you understand what both are :-). So, when I ran into a beautiful recipe making the French toast in the oven I had to try it. Nor do you want to make the inside all dry and overcooked simply because the outside hasn’t browned well yet. The method is always a little tricky, you don’t want the inside to be uncooked when the outside is finished. It’s the method I used when discussing cinnamon French toast. We made it in a frying pan, add some butter in the pan, fry you toast on both sides until a nice golden brown and voila, there’s you French toast. When in high school one of the first things I was taught to make in cooking classes was French toast (don’t ask me why we learned to make French toast, I have no clue). A good soak in a soggy egg mixture, softens the bread and still makes it great to eat. French toast is one of my favorite ways to finish old, stale bread.
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