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The bread dries out in our press also. You can see steam being released before it gets hot enough to smoke. One bonus way I like to make it for myself is keep
by aceazzameen 4y ago
The bread dries out in our press also. You can see steam being released before it gets hot enough to smoke.
One bonus way I like to make it for myself is keep the lid open and only cook one side. This leaves one side moist and other crispy. Downside to toasting one side is it's slower due to no pressure.
Cooking both sides with lid down is quicker, but you have to be careful with the height setting you use. We know how to make it perfectly now, but when we first got it we were making squished cracker-like toast.
- deleted 4y ago[deleted]
- conductr 4y agoIt's still different though, enough for me to have a preference. Maybe I didn't or can't articulate that difference or you find it a close enough substitute (or outright preference). Moisture content aside, toasting by warm air and radiant heat and toasting by direct contact with hot metal plates creates enough of a difference for me to have a preference. Minor differences in cooking methodologies can make significant changes to mouth feel and other aspects that factor into taste/flavor.