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Good Eats: Toast Modern
Few things are simpler than toast, so how will Alton manage an entire half hour on the subject? The same way he does on other subjects: by mixing in a little history, some tips on selecting a toaster, and three varieties of the crisp treat: French Toast, Bruschetta, and Welsh Rarebit.
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Episode Info
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Episode number: 7x19 Production Number: EA1G17 Airdate: Wednesday April 14th, 2004 |
Recap
A toaster pops and delivers two browned slices of bread to a breakfast plate. Alton slides the plate toward himself as he comments that no breakfasts – heck, no meal is complete without toast. Toast is a golden brown and delicious comfort food, but it is very simple to prepare, so how will Alton get a half hour show out if it? The view expands to reveal an international cast of characters voicing a babble of opinions. One might be surprised what a simple piece of toast can teach one about... Good Eats!..Read the full recap
Episode Notes
Cards
- In England, French toast is called “Poor Knights of Windsor.”
- To make extra-crunchy French toast, dredge the battered bread in crushed corn flakes before cooking.
- Cinnamon toast was popular in the 17th century and was made by covering toast with a paste of cinnamon and sugar moistened with wine.
- Bruschetta derives from the Italian bruscare meaning, “to roast over coals.”
- UL regulations state that all toasters must perform their duties for at least 6000 cycles, or about 16 years.
The title is a play on “Post Modern.” an adjective phrase describing a type of art. Individuals who believe the “modern phase” has ended coined this term to describe the successor phase. The term is somewhat controversial because (among other reasons) there is little agreement on what exactly constitutes the modern era.
Episode Quotes
Alton: No breakfast is complete without toast. Heck, if I had my way no meal would be complete without toast.
Alton: Here’s the thing about toast: everybody may take it for granted, but that doesn’t keep them from having an opinion about it. So stick around, because you might just be surprised what a simple piece of toast can teach you about... (Good Eats theme plays.)
Alton: In 1930 the Continental Baking Company invented sliced bread – the best thing since itself.
Alton: Making French Toast is a lot like making bread pudding, only a little bit trickier. Each piece should be perfectly brown and crunchy on the outside, but inside should be moist but set - kind of like a custard. It's a simple dish, but like all simple great things, every detail counts.
Alton: Now, challah has a wide open structure that produces a very light French toast. And it's got some egg in it, so it goes stale very nicely. Which is a good thing for French toast.
Alton: This may be the most important step in making French toast, okay? Fresh bread will just fall apart when the batter hits the pan. Stale bread soaks up plenty of custard while remaining sturdy.
Alton: Toast can go from darn good eats to DOA lickety split, and by the time you smell burnt toast, it's too late... so... keep an eye on it!
Alton: The English have long enjoyed topping their toast with a wide range of tasty food stuffs and no dish captures this tradition better than the eighteenth century tavern meal known as Welsh Rarebit. Actually, there's no rabbit necessary. The moniker was designed as a slight by the English, who created the dish, towards the Welsh.
Alton: Whatever you call it, I certainly would say that any dish that utilizes both beer and cheese on toast [is] Good Eats.
Alton: The real secret to success here is to not let the sauce get too hot, okay? If it comes to a boil, it's going to be grainy. The other key is to... not let the toast get too hot (he holds up a blackened piece of bread). You win some, you lose some.
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