A plate of perfect French toast—crispy round the edges, custardy in the center, and capped off with an amber kiss of maple syrup—is a thing of breakfast time beauty. On the other hand, slices that turn out soggy and squishy, charred in some spots and undercooked in others… well, there’s nothing sadder. What could go wrong? We’ve identified five common French toast mistakes and how to fix them.
To get the best of both worlds – the smoke point of butter is lower, but yields more flavour and colours the food more quickly, often burning. So heat a little oil, then add some butter… You get the benefits of more colour and flavour from the butter, and get a slightly higher smoke point than if using just butter which is more likely to avoid burning yet still allowing for crispy non soggy toast. This method works well for many things, particularly fish.
[The] following is a general list of non-alcoholic substitutes that can be used when cooking with alcohol is simply not an option. Choose the option that best matches the flavor of the dish you are making