https://getpocket.com/explore/item/how-to-make-french-toast-even-better-than-the-diner?utm_source=pocket-newtab How To Make French Toast Yield: Makes Makes 8 slices, about 4 servings Ingredients 8 (3/4-inch- to 1/2-inch-thick) slices challah or brioche bread 6 large eggs 4 large egg yolks 1/2 cup heavy cream or half-and-half 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 3 tablespoons unsalted butter, divided 2 teaspoons canola or peanut oil, divided Butter and maple syrup, for serving Prepare the egg batter: In a 9x13-inch or 10x15-inch casserole dish or glass baking dish, whisk the eggs, egg yolks, cream or half-and-half, vanilla, cinnamon, and salt until frothy and completely combined. Use a mix of butter and oil: Oil and butter have long been used together to regulate the smoke point of butter. And while the mechanism behind this occurrence might have more to ...
https://getpocket.com/explore/item/9-nerdy-but-brilliant-cooking-tips-straight-from-food-scientists?utm_source=pocket-newtab 4. If a recipe calls for scalding milk, it’s for a good reason. You might think that scalding milk is an unnecessary step for most recipes, but over on Fine Cooking food scientist and cookbook author Nicole Rees helps explain why that isn’t the case. Scalding breaks down whey proteins found in milk — which would otherwise weaken gluten in a dough and prevent it from rising properly — so, depending on the recipe, it’s actually pretty important. The next time your recipe calls for scalded milk, take the time to do it so you end up with the best quality dough.
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