Making toast

Can someone explain to me how a buttered piece of bread browned in a skillet can be "dry" while a bare slice of bread run through a conventional toaster is "moist?"

Seems totally backwards if you ask me, and my experience confirms that. Why anyone would not prefer a buttery golden brown delicious slice of skillet toast over a dry crunchy piece burned bread?

If you can make grilled cheese, you can make skillet toast. After all it's just half of a grilled cheese sandwich! Yet, some people seem to have so much trouble...

mkirsch wrote:
Why anyone would not prefer a buttery golden brown delicious slice of skillet toast over a dry crunchy piece burned bread?

Because butter is loaded with calories, and I like being able to walk on my roof without it caving in. I also prefer crispy toast to warm discolored bread.

sdianel wrote:
look for a camp stove toaster. Sits on the gas burner and toasts up to 4 slices at a time. Camping World $2.93 on internet sale.

X2 will also work on propane stove and campfire.

We grill it on the stove in a fry pan. :) :)

2oldman wrote:

mkirsch wrote:
Why anyone would not prefer a buttery golden brown delicious slice of skillet toast over a dry crunchy piece burned bread?

Because butter is loaded with calories, and I like being able to walk on my roof without it caving in. I also prefer crispy toast to warm discolored bread.

Boy, that's a tough one. Butter, or no butter. How about margarine? No. Probably get the same argument. What to do, what to do.

sdianel wrote:
look for a camp stove toaster. Sits on the gas burner and toasts up to 4 slices at a time. Camping World $2.93 on internet sale.

X2

Walmart has them in stock. Coleman Camp Stove Toaster $2.83.

Toasts 4 pieces using your propane stove. Easy peasy.



Also fits on top of the coleman propane one burner stove.

This is what we have used since the 80's. A little slow and you have to rotate on both sides to get a even toasting. My pop use have a coffee can with both end open and wire crisscrossed on one to set the bread on. One piece at a time but faster.

Sometimes, some people really tickle me.

I guess I will throw this in the mix, white bread, brown bread, raisin bread, wheat bread, sour dough bread, thin slice or thick slice, or?

I am fortunate. I like them all, and for the most part the more butter or margarine the better. In the TC, I usually brown one side in the skillet then after its brown, load the other side with butter (or margarine) and brown/warm it.

Sometimes I put the bread in the oven, after one side browns, I load the other side with butter or margarine then toast it in the oven. Occasionally I will put sugar on the butter, dust with cinnamon then brown till the sugar caramels. If the butter ain't dripping it ain't right.

I climb on my roof when necessary (not often).

Wayne

Toast, something we seldom do, but any of the methods mentioned work. Butter or margarine, now there's a commentary. FYI, friend who's a Dr. once did a test with both. Put margarine in one spot on green growing grass and REAL butter on another spot next to it, left there a few days, watered both shots the same. Long story short, the margarine grass died (cure for invasive stuff?) And REAL butter grass just grew like crazy and stayed green. And we eat that stuff? Not anymore. Land O Lakes whipped butter with only cream, some salt. Each to their own poison I guess.

Turn on a burner of a propane range as low as possible, lay the bread on the burner, flip the bread over and toast the second side. With a little practice, you will learn how long to toast the bread on each side. The bread toasts quickly.