this post was submitted on 26 Oct 2025
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Toast is a weird thing where you take bread, which is baked, and you say "no, this needs to be baked even more! In fact I'll buy a machine specifically for doing this!"
We've had one, yes, but what about second maillard reaction?
So maybe this is better pondered after a bong hit... but the point of making toast is really to expose the soft inside of the bread and crisp that up like the crust of the original bread. So, with a thick slice like Texas Toast, could you cut that toast into strips and re-toast the newly-exposed edges? What would that be called? And how many times could you do that?
At a certain point you just have croutons
Bread becomes slices, slices become bread sticks, bread sticks become croutons
Throw the bread in a pan is so 1900.
We do that with other stuff too. Twice fried chips (i.e. thicker french fries) are incredible.
Actually, that makes sense now that I think about it. Twice fried chips involves frying once at a lower temperature, and then again at a bit higher temperature. I imagine this is what's happening with toast too, as I'm pretty sure the toaster is operating at a higher temperature than what the bread is baked at. We want the exterior browning of the higher temperature, but we also need the bread to rise properly in the oven.