h a l f b a k e r yTempus fudge-it.
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If the toaster is broken, try putting bread under
the broiler or over a flame…that is toast. |
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This is Pashute's daughter writing here. I regret to inform you
that he is in the hospital after trying a1's suggestion. Please
pray for his speedy and full recovery. |
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Scary, I went to reply and the idea had vanished! I see it was only a name change but still! |
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Should have tried my suggestion instead. |
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Now that you have changed the name, it’s really
baked . see link |
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No. Those are for making paper to put ON TOP of the food
with edible ink. I need something to put UNDER the food
instead of oil, but which I can then eat. |
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So pocmloc, which one of the following is your suggestion?
a. Fry bread instead of toasting it. (Disadvantages: You
need oil for that, and cleaning it is a hassle. Usually, oil is
not very good for you)
b. Use a very thin slice of fried bread under the bread you
want to toast. (Hmm... interesting. But then a pre-fried
sheet of edible baking paper is better: You could fold it,
tear it, and get more of them in a small package. No? |
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xandram, I read somewhere that over the flame is not
healthy because of the gas with a smell added to the natural
gas... But maybe that was just an urban legend. |
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Also, sometimes I just want the bread warm (from the
freezer) and the pot on the stove has a different and better
effect than using the micro. |
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a (except I would use bacon fat which is much healthier than oil). |
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b is an interesting suggestion, like a Chateaubriand toast. Almost worth its own idea. |
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OK on the under or over paper. |
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by flame I meant a fire or a grill. I have toasted
things on my open burner of my propane gas stove
and it
seems OK. I think the problem being that most of
us don’t think of toast in a pan. Fried bread is
what it would be I believe…Warm bread is not
toast either. |
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Rice paper made with potato starch is available. |
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Fried bread needs fat though. Bread toasted on a hot dry surface is definitely a "thing", but I don't know what it is rightly called. Look up griddle cakes maybe? |
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The definition of toast is:
/Sliced bread browned on both sides by exposure
to radiant heat./ |
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I believe that placing a piece bread in a frying pan
is conduction heat, not the same as toast really.
But I read that you can put a piece of bread
directly into a skillet without any oil and it will
sort of become toasted in two minutes on each
side. Therefore you do not need the paper. |
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Various starch papers (rice paper/bahn trang), sushi type
seaweed, and various leaves (grape in particular) all fill this
role to an extent. |
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I'll admit, I don't know if any of those are suitable for a dry
heat beyond a certain level without burning or shattering. |
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//..shattering...//
That could work! By the time your paper/substitute has dried
enough to fall to pieces, your toast is probably done. Give the
toast a quick tap as you remove it from pan/whatever, & the
shatterings fall off. |
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But that's how this whole (I mean half) idea got started. I put
the bread in an empty pot, and it got stuck. |
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