On Mon, 17 Dec 2018 10:45:33 -0500, jmcquown >
wrote:
>On 12/17/2018 10:21 AM, wrote:
>> On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
>> wrote:
>>
>>> This past weekend a couple of my PBS stations featured cooking shows
>>> with brunch dishes. (Fortunately I get a couple of PBS channels which
>>> *aren't* engaged in the endless palaver of fundraising and bad programming.)
>>>
>>> French Toast figured largely in a number of different shows. It's been
>>> ages since I thought about French Toast.
>>>
>>> Most recipes were on the sweet side. There is often cinnamon and some
>>> form of sugar added to the egg/milk/cream mixture.
>>>
>>> Decades ago I made French Toast with a bit of orange juice added to the
>>> egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>>> crumbs and allowed to set before pan frying in butter. I forget where I
>>> got the recipe. The end result was drizzled with honey. 
Delicious,
>>> but sweet.
>>>
>>> There was a vegan show featuring vegan baked French Toast. The bread
>>> was, of course, vegan, whatever the heck that means. It called for tofu
>>> and a sliced banana whirled in a blender as an egg substitute. I guess
>>> I'll never understand vegans. Are they trying to put hens out of work? 
>>>
>>> One recipe (Nigella Lawson's?) was more up my alley. It contained very
>>> finely grated Parmesan cheese. No syrup or other sweet stuff was added
>>> or drizzled on top. Sounded good to me!
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>
>> I haven't posted this in ages:
>> French Toast
>> Decrust a whole loaf of bread (eggy brioche is best),
>> and slice into 2" X 2" cubes.
>> Soak in egg, milk, vanilla, and sugar mixture until fully soaked
>> through.
>> Drain each piece with slotted spoon, and DEEP FRY until dark golden
>> brown.
>> Serve topped with berry sauce, and powdered sugar.
>> Properly done, it should be crusty, becoming slightly creamy/custardy
>> towards the center.
>>
>That sounds good! Too bad I haven't owned a deep fryer in the last
>three decades.
>
>Jill
A three qt sauce pan fitted with a french fry basket and a clip on
thermometer is all you need. So long as you're not frying fish/meats
you can save that oil in your fridge for a long time, many months.
Naturally you're only going to fill that tall sauce pan with ~1 qt of
oil. Get a narrow pan with a lid, a deep pan prevents
spatter/bubbling over... the lid is just in case the oil ignites. To
store used oil in the fridge after it's cooled transfer it to a glass
jar with a metal screw cap. In the interim you can still use that oil
for pan frying; stir frying veggies, fry eggs, meats, spoon out what
you need. You likely have sauce pans w/lids, you just need the basket
and thermometer:
https://www.amazon.com/Scandicrafts-...tainless+steel