When staying in a hotel, I often get presented with a toast rack storing my morning toast. This is perfectly lovely, but not perfect.

I propose a heated toast rack so that the toast is well presented and kept warm. It would be plugged in whilst in the kitchens to build up heat so that the toast won't cool whilst on my breakfast table. Maybe the rungs of this new rack could be water filled - and that water then be heated - much like a radiator
-- jonthegeologist, Jul 27 2003

a toast rack http://www.abbode-c...%20toast%20rack.JPG
[jonthegeologist, Oct 05 2004, last modified Oct 17 2004]

Red wine heater http://www.presents...o/Product_2216.html
... alternative Heated Toast Rack method [jonthegeologist, Oct 05 2004, last modified Oct 17 2004]

a vacuum toast rack perhaps ?

my main concern about toast is the Toast Sweat you get when you put toast on a plate, and the hot air condenses on the plate.
-- neilp, Jul 27 2003


What you need is a toaster with hot-swappable (no pun intended) heating elements. when the toast is done, simply take the whole assembly, toast still in it and elements still hot, off the toaster base, and plug in another.
-- friendlyfire, Jul 27 2003


How about a tea cosy with toast pockets?
-- FarmerJohn, Jul 27 2003


I was thinking of a warmed plate that you could put the toast on and it would stay warm, but a storage for slices is even better.
-- darkknight_152002, Jul 27 2003


How about we just invent cold-fusion toast so it can keep itself warm.

.. and power a small town also!
-- DeathNinja, Jul 27 2003


I like [farmerjohn]'s tea cosy best. I'd better get knitting. Clicketyclacketyclicketycl.... Hmmmm... Unfortunately I need my mum to cast on for me.
-- squeak, Jul 28 2003


Could we have one that has an option to both cool or warm ? I find that both cold toast and hot toast are nice but tepid toast is just plain wrong; the butter only half melts and ones marmite just skids off. Once you've missed your hot toast slot you then have to then walk around the kitchen waving the toast for 10 minutes in order to attain cold toast status. This is very tiresome and induces arched eyebrows and snide coments about mad englishmen from ones grilfriend.
-- nichpo, Jul 28 2003


D'yknow [nichpo]. You're exactly right. Hot toast is great for butter and honey say, as it all melts together and drips (yum) but for marmite, the toast really should be cold. And for pate. I also have been known to engage in toast waving. I thought it was just me. I am not alone (glub).
-- squeak, Jul 28 2003


You cruel thing [UB]. Why do you say these things?
-- squeak, Jul 28 2003


consumtion of inadequatly cooled toast can lead to an irritable and ironic disposition, just ignore him [squeak]
-- nichpo, Jul 28 2003


Years back I worked as a night porter, and we used the following method. Place the toast in the rack, then take a paper napkin and open it right out flat. Place the rack on it, fold the four corners up and give them a little twist so that the rack is more or less encased in the paper. Done properly this can actually look very presentable. It will not only keep toast warm for a good 5 - 10 minutes, but will also keep the moisture in, which is crucial. If you just keep toast heated it will become very hard.
-- sild, Jul 28 2003


Have a warm Croissant to go with the warm toast.
-- gnomethang, Jul 28 2003


An alternative method of heating the toast rack may lie within the technology used in red wine heaters. [see link]

Bend the "clicker" and the gel in the warmer solidifies and releases heat into your toast. To reactivate, simply place your heated toast rack back in boiling water - something that you'd do anyway whilst washing it.
-- jonthegeologist, Jul 28 2003


It's a good idea. You could also have a heated pumice plate. Even without heat your toast won't sweat up the plate.

This idea could go under Product:Cookware.
-- sartep, Jul 28 2003


I am amazed to find all these ideas related to toast in the bakery. Seems like a very popular food item in the US/Britain, etc. It's funny how cultures are different: we can replace any flour-made food item with a delicious tortilla.

But obviously, NOTHING can replace a croissant.
-- Pericles, Jul 28 2003


This is to be used before anything, like drippy honey or butter, is added to the toast, yes?
-- bristolz, Jul 28 2003


[have moved idea to product : Cookware following sartep's anno]
-- jonthegeologist, Jul 29 2003


This hot cold thing is not sophisticated enough. To get perfect toast, you must remove it from the toaster and stand upright for approx 60 seconds. This allows the steam that has been created in the toast to evaporate (old fashioned toast rackes are perfect for this process, but don't leave it too long!).
Your toast can now be buttered, is still warm enough to melt the butter, but is crispy rather than soggy 9it's that steam that meakes your toast go soggy if you simply lay it on a plate straight from the toaster.
a rack that could allow the steam to evaporate, keep the toast warm without drying it out any more (or you end up with a crispbread), would be a marvellous invention. Croissant (sorry, toast not available).
-- goff, Jul 29 2003


Thanks for churning this [Darkie], I see I failed to lend my croissant to a good idea.

Oversight corrected.
-- half, Feb 02 2004


What [half] said.
-- oneoffdave, Feb 02 2004


I need to know how the warmth/moisture problem is tackled. Improving on something as wonderfully elegant and gastronomically specialised as the standard English toast-rack is not a matter to be dabbled in frivolously.
-- zen_tom, Dec 23 2004



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