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Thread: What went wrong?

  1. #1
    Someone posts A LOT SpongerAtHeart's Avatar
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    What went wrong?

    I tried to make French Toast for the first time ever today. I've seen my mom make it a hundred times, and I didn't think I could fuck it up. well, I did.

    The inside was mealy, like a corn pudding texture. the outsides were well done, almost to the point of burning. Why didnt the inside cook? here's my recipe -

    2 eggs, tbsp. cinnamon (apprx), tbsp. vanilla(apprx), an a splash of milk (probably 1/2 a cup)

    Whisked all of it together, dunked each side of the bread in, and placed on a skillet. cooked over medium high heat for about 8 minutes, flipping twice.

    What can i do next time to thoroughly cook it?

  2. #2
    Master of Posting Zoxygen's Avatar
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    1/2 is probably too much milk for only two eggs.

    I would go with less milk and less time in the custard mixture. Its one of those two.

    Quote Originally Posted by CroCop View Post
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    and lower your heat

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    Master of Posting pachood's Avatar
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    Yeah...If the outside was overcooked, and the inside wasnt...Too much heat.

    I would guess you have a little too much milk as well...I use alot of milk with scrambled eggs, but a little less when making french toast.

    I cook pretty much everything egg's medium low (like 4-5 on my cook top)
    i like boobs.

  5. #5
    Someone posts A LOT SpongerAtHeart's Avatar
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    Thanks. I didnt know if it was too much milk, getting the bread too wet, or too much heat. I figured too much heat, but I didnt want to waste my time waiting for it too cook at a lower temp if there was an easier solution like less milk.

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    Master of Posting Zoxygen's Avatar
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    It doesn't take too much heat to set a custard (which is basically what french toast is) so unless you had it screaming hot, its probably not the heat. 8 minutes seems fine as well.

    Quote Originally Posted by CroCop View Post
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    as mentioned above, way too much milk. sometimes I use eggs and cinnamon only, it works just fine.
    use dry-ish bread too. let it sit out for like 20 minutes before preparing it. you should only have to cook it as long as you'd cook an egg, or less. same heat too.

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    Quote Originally Posted by Zoxygen View Post
    It doesn't take too much heat to set a custard (which is basically what french toast is) so unless you had it screaming hot, its probably not the heat. 8 minutes seems fine as well.
    Yes, I must have missed the 8 minutes, but caught the medium hot. Also I'd have to say that french toast isn't much like custard. Batter + bread is probably closer to a (bread) pudding. Either way both benefit from gentle cooking, and also less milk.

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    Master of Posting Zoxygen's Avatar
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    to each is own, but the definition of custard is:

    Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.

    And the desired texture of the inside of french toast is "custard like"

    Quote Originally Posted by CroCop View Post
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    true. and we're splitting hairs here but custards are also cooked very low and slow. which is why I said to lower ze heat to avoid a crunchy outside and foamy inside. And let's be serious, we know that eggs, cream, and milk are the crux of most fine foods. However, it'd be tough to call scrambled eggs a custard.

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