What's Cooking?
Otterama
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
I need tips for making french toast
This is one "simple" dish I have NEVER been able to make and DH is all over having it for supper tomorrow. Help?
Re: I need tips for making french toast
Stale bread works best. And soak it long enough for the liquid to be absorbed, but not so long that it's soggy.
My problem is that I am usually so worried about splattering oil that I fry it at too low a temperature, so I can definitely suggest medium to high heat and enough oil in the pan.
Use a really nice thick bread like French Bread or Sourdough Bread. I like the recipe that bakes it in the oven instead of trying to do it on the stove top. Its a great recipe for a crowd too, because you are not stuck making it at the stove.
http://reservationsnotrequired.blogspot.com/2008/07/baked-french-toast.html
I've always been horrible with french toast, I've found that Challah works great but stale bread works also. I've also learned to go the way of the casserole. Easier and I know it will come out great!
There are a lot out there too.
Creme Brulee French Toast
I also like a really thick, supple bread like Challah and I kind of like the middle to be on the soggy side. I add cinnamon and nutmeg and a little cream to the beaten eggs before dipping (the cinnamon doesn't incorporate well so you might have to add more by the fourth slice).
We use an electric, nonstick countertop griddle so 6-8 slices are done at about the same time and there isn't any added grease.
Our Share of the Harvest: One couple's take on farm-to-table cooking
Chocolate Whoopie Pies with Strawberry Filling
I agree with what's been said, one key feature is making sure the bread is a little stale. It will soak up the flavor but still keep it's shape. I remember when I was living in France, I would often have leftover slices from yesterdays baguette to make wonderful french toast.
2 - I would use a small amount of butter instead of oil, if you use too much it's like you're deep frying the bread. For both pancakes and french toast I typically use an electric griddle.