We’ve been trusting toasters to provide us with quick breakfasts and snacks for over a century, but sometimes the results can fall short. Achieving the perfect crust and crunch can be difficult, as the toastiness can be disturbed unevenly – or worst, completely burnt.
Instead, the culinary experts at Delish have urged people to forego their toasters in favour of another method, which will revolutionise the way you make toast. Forget your toasting, instead opt for this simple frying pan method. Delish claims your toast will never be boring again.
How to make the ultimate toast
Delish said: “If you’re in a pinch, you can drop a piece of bread in the toaster and you’ll get something that’s okay, but if you wanna make the ultimate toast, there are a few things you should know.
“If you buy a full loaf of bread then you can slice it yourself and you can choose the thickness of slice that you want. My ultimate slice thickness is half an inch.
“Instead of butter we’re definitely going for oil here. I like to use extra virgin olive oil.”
After you’ve sliced your bread, add a generous pour of olive oil to a pan. This way it can easily conduct the heat, helping to give the toast that golden colour.
Delish continued: “Hot oil sets you up for crispy, crunchy deliciousness. If you touch the toast, lift it up, peak under the bottom too fast, you will destroy your opportunity for the golden crispy, crunchy crust.
“After the toast comes out of the pan, the last thing you’re gonna do is finish with a little salt.”
Delish’s recommendation for toast: forget the toaster and grab a pan. A number of toast fans agreed, with one saying: “Tried this and it was so good?! 10/10 frfr.”
Kendra Vaculin wrote for Epicurious that it’s time to “break up with your toaster”. She believed that frying her toast was far more flavourful.
She wrote: “What makes fried bread so (SO) much better than the regular stuff? It’s the perfect storm of rich flavor, next-level crispiness, and adaptability. I’d go so far as to say that toast prepared this way shouldn’t even be called toast, since it’s so wildly different is it from the typical breakfast carb.”
Kendra praises the addition of oil to the fried toast for creating a “rich and luxurious” taste, claiming that fat goes a long way in the ‘flavour department’.
She continued: “In my opinion, fried bread belongs in a pasta bowl, with plenty of room for topping overflow. Finish yours with a ladle-full of stew, brothy beans and greens, saucy lentils, baked eggs, even meatballs and sauce — anything that could benefit from the crispy-gone-soggy delight of a once well-fried slice sopping up the drippings.”