Yes it's a cliche, but I made challah French toast for lunch during this snowstorm.
This was the second instance of "I don't want sandwiches" (last night's desire for a hot meal instead led me to cook ravioli). It helped that we had the dozen eggs, plenty of milk, and most of a loaf of challah: the nearest bakery, while not at all Jewish, sells different kinds of bread from Wednesday through Sunday, and on Friday they bake challah. (It's dairy, which seems weird to me and means I can't give it to![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
adrian_turtle, but tastes good.)
I am a little out of practice on French toast, and this was the first time I'd made it in this kitchen, so I had the pan a little too cool for the first batch of French toast. That batch was okay, but the second batch was properly browned and significantly better than the first.
Other than that, I have done proofreading (paid) and some exercises, and been outdoors only briefly today.
This was the second instance of "I don't want sandwiches" (last night's desire for a hot meal instead led me to cook ravioli). It helped that we had the dozen eggs, plenty of milk, and most of a loaf of challah: the nearest bakery, while not at all Jewish, sells different kinds of bread from Wednesday through Sunday, and on Friday they bake challah. (It's dairy, which seems weird to me and means I can't give it to
adrian_turtle, but tastes good.)I am a little out of practice on French toast, and this was the first time I'd made it in this kitchen, so I had the pan a little too cool for the first batch of French toast. That batch was okay, but the second batch was properly browned and significantly better than the first.
Other than that, I have done proofreading (paid) and some exercises, and been outdoors only briefly today.
From:
no subject
From:
no subject
(1) Mix liquid in a broad, shallow bowl or pan: 2 eggs, beaten, and enough milka to look right, probably about as much by volume as the eggs, with a few milliliters of orange or vanilla extract if you feel like it.
(2) Heat frying pan over medium heat, and then melt some butter or margarine.
(3) Immerse slices of breadb in liquid until they are damp all the way through.c
(4) Fry over medium heat until light brown (maybe with some darker spots), flip, and fry until the other side is light brown.
(5) Remove French toast from the pan and serve with maple syrup (or jam, powdered sugar, or something if you don't like or don't have maple syrupd).
This is something I learned to cook very young, from my mother. There are probably a few dozen YouTube videos showing the process, which could be useful to give you an idea of what color the liquid should be, and maybe even how much milk to use per egg.
Two eggs worth of liquid was enough for French toast for two. If you're slicing the bread from a whole loaf, try for consistent thickness; you might want the slices slightly thicker than in a supermarket loaf of white or other sandwich/toasting bread.
a. I use whole milk, but lowfat is fine. So is soy milk, if that's what you have. (Other nondairy milks would probably work too.)
b. Challah and white bread are traditional here, and I've had good challah from a sliced baguette. Whole wheat or multigrain might be interesting. I am dubious about using bread flavored with caraway, sesame, or other savory seeds, which is part of why we haven't had French toast lately: our current default bread is rye with caraway seeds.
c. Too much liquid and the pieces of bread fall apart; too little and they're dry in the middle and don't taste as good.
d. My father used to have his with just salt. I have Opinions on the matter of syrupe, but if you like agave, blueberry or strawberry syrup, or for that matter "table syrup" on other things you'll probably like them here.
e. I prefer dark maple syrup, the kind that used to be called "grade B" before someone convinced the FDA that it would be a good idea to label every grade of maple syrup "A" and distinguish them by adjectives describing the appearance. The "forte" (strong) syrup sold in Quebec markets in springtime is also very good.
From:
no subject
I love Maple syrup. The one I have is Grade A, amber in color, with a richer taste. I want to try someday soon the darker one. Definitely yes, there must be a bunch of recipes on youtube but I can imagine this one is one of the most natural and healthy ways to make it. Salted must be good as well, with onions. And yes, I would rather prefer organic soya milk to give it a start. Thanks again! xx
From:
no subject
From:
no subject