Pre-toasting bread?

[mongo2]

I prefer my egg salad on toast so for work some days I would pack the egg salad in a ziplock and bread for toasting at work in another ziplock. If I wanted tomato on it that's a third ziplock.

 

[Tom Bomb]

The "thermal treatment of food … produces harmful substances and toxic compounds like Maillard reaction products, furan, heterocyclic aromatic amines, acrylamide, acrolein, and trans fatty acids. These toxic compounds are considered as carcinogenic, mutagenic, genotoxic, and teratogenic properties and are a concern from a human health risk point of view." — Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking

Invalid Link Removed're saying, "This is still a challenge for food scientists because of the complexity of foods as reactive dynamic systems where complicated reactions take place, especially at high temperatures."

When we were kids, we turned our noses up at bread crust. Tasted like …. So, who were the smart ones?

Thank you, mummy dearest



Toast lightly, live longer.
​

 

[rtslinger]

NG

 

[elgecko]

When I pull my homemade bread out of the fridge in the morning, it always has a dense, hard texture. I always assumed that toasting it "conditioned" and softened the bread for later in the day. It doesn't!

By the time I eat lunch, the bread is always nice and soft whether I toast it or not. I'll refrain from toasting my bread in the morning and regain that 2 minutes of my life. I will however toast my bread when I'm immediately eating a sandwich cause warm, toasty bread is awesome!

 

[Old Garage-Bander]

Can burnt toast cause cancer? A doctor explains the complicated science

Everything causes cancer! Lol.

Cancer causes burnt toast!
No scientific study. Just a one-off experience.

 

[Old Garage-Bander]

The "thermal treatment of food … produces harmful substances and toxic compounds like Maillard reaction products, furan, heterocyclic aromatic amines, acrylamide, acrolein, and trans fatty acids. These toxic compounds are considered as carcinogenic, mutagenic, genotoxic, and teratogenic properties and are a concern from a human health risk point of view." — Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking

Invalid Link Removed're saying, "This is still a challenge for food scientists because of the complexity of foods as reactive dynamic systems where complicated reactions take place, especially at high temperatures."

When we were kids, we turned our noses up at bread crust. Tasted like …. So, who were the smart ones?

Thank you, mummy dearest



Toast lightly, live longer.
​

Ironically, it may have ben the thermal treatment of food that helped us grow brains large enough to consider that the thermal treatment of food might cause us harm.

 

[Tom Bomb]

Raise your glasses. Drink a toast to toast.

Ironically, it may have ben the thermal treatment of food that helped us grow brains large enough to consider that the thermal treatment of food might cause us harm.

(I say it was raw oysters)
​

 

[RichterScale]

Ironically, it may have ben the thermal treatment of food that helped us grow brains large enough to consider that the thermal treatment of food might cause us harm.

I'm thinking it was shrooms.
Yeah, definitely shrooms.

 

[FrenchBassQC]

I've done that a hundred times when I was in construction. The first time as a joke, then what we cooked turned out so good, we did it more often.

-Mike

Not sure that I would like a Tuna Noodle Casserole that needs an oil change in the middle of the meal...

 

[gln1955]

The "thermal treatment of food … produces harmful substances and toxic compounds like Maillard reaction products, furan, heterocyclic aromatic amines, acrylamide, acrolein, and trans fatty acids. These toxic compounds are considered as carcinogenic, mutagenic, genotoxic, and teratogenic properties and are a concern from a human health risk point of view." — Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking

Invalid Link Removed're saying, "This is still a challenge for food scientists because of the complexity of foods as reactive dynamic systems where complicated reactions take place, especially at high temperatures."

When we were kids, we turned our noses up at bread crust. Tasted like …. So, who were the smart ones?

Thank you, mummy dearest



Toast lightly, live longer.
​

Don't care. The Maillard reaction is the only thing saving us from a diet of boiled mutton.

 

[Tom Bomb]

You may need to take a dumpling or two. Don't get all steamed up.​

 

[gln1955]

Yes, fried dumplings. Now you're talking.

 

[Tom Bomb]

"The chemistry you’ll see right in your own kitchen might even be more complex (and probably less well understood) than the chemistry those scientists do in the lab. … So sit back for a ‘real’ chemistry lesson as we dive into the (unknown) science of caramelization!"
The Science of Caramelization​

Yummy
​