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Spoiler Alert: You’ve Been Making Toast Wrong This Entire Time

September 14, 2015 2 min read

When it comes to bread, most people like it toasted. You slip out a slice from the loaf and release it into the toaster to warm up and crisp up for your breakfast. The jam melts on like perfection and you take a generous bite. For lunch you opt for two perfectly toasted pieces to be the bookends for your sandwich. But did you know that the toaster isn't your best bet when it comes to getting the most stellar piece of toast you've ever had? spreading toast all wrong Apparently, by putting your bread in the toaster, you're missing out on the incredibly thick, golden-brown goodness the broiler will bring you. Raquel Pelzel explains in her new book, Toast: A Cookbook, that 90 percent of the time, she opts for the broiler when she's making toast in her home. "This method of toasting adds the loveliest extra dimension of singed flavour from the broiler element," she explains. Want a step-by-step guide to get the deliciousness yourself? Here is Pelzel's method: 1. Drizzle one side of each slice of bread with oil (extra-virgin olive oil or grapeseed oil are my go-to selects) or spread with softened butter, then season with a few pinches of kosher salt. 2. Position an oven rack in the top third of the oven, three to four inches from the broiler element, and preheat to high. If you have an old-school broiler drawer beneath your oven, you can get a better result by setting the baking sheet on top of a muffin tin, thereby elevating the baking sheet to two to three inches from the heating element. 3. Set the bread on a foil-lined baking sheet and broil until golden brown, about two to three minutes (watch the bread closely as broiler intensities vary—never walk away from food under the broiler!). 4. Flip the bread slices, and toast the other side until golden brown, another one to two minutes. What do you think of this method? Source: Women's Health

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