What is the secret to toast?

[Soubriquet]

I’m not a big toast eater. I mainly eat it at home when I’m feeling sick, like I am now. However, I can devour it in places like premier inn as it just so moreish

What is the secret behind toast like that? I mean it’s still bread, you put it on the revolving grill and then put butter on it and yet it tastes devine.

I have hovis bread (the white and red bag) and lurpack butter

The right toaster is key. I swear by this one.

www.amazon.com/Cuisinart-CPT-420-Leverless-2-Slice-Toaster/dp/B006OQSO8E?tag=mumsnetforu03-21

Buy better bread

I think in a home toaster it kind of "sweats"?! Unless I'm being impatient I take it out and kind of wave it around a bit before putting the butter on

Decent bread in the first place.
Room temperature butter is best but not practical in our house so we use Norpak - aldi equivalent of spreadable lurpak.
Need to spread butter the instant it pops out of the toaster so it all melts beautifully before deciding if it needs some jam or honey, but more often than not just butter is enough!

Sweaty bread

I don’t think my bread has time to sweat. I pop it out and put the butter on whilst it’s still hot.

You have to eat it immediately - can't bear hotels that bring it out of those racks so it's cold. Urgh

Toasting under a gas grill makes the best toast. Got rid of my toaster years ago, never looked back.

LOL at sweaty bread I feel the same OP so here for the replies

I think, and I know it sounds weird, but I think the heat source makes a difference.

Toasters use like a small element, almost hot wires.
The ones that have the conveyer use a big flat element that heats the toast all over.
Gas grill has an actual flame.
Fire.. uses fire..

Fire toasted toast is the best toast.

Sweaty roast Is a thing. I used to work in a restaurant on breakfast shift and we had a rotary toaster . When it came out there was never a condensation patch underneath a piece of toast. It was much drier, I'm assuming due to the much higher heat. Domestic toasters only seem to toast the surface and so the moisture inside then leaves condensation patches on your work top. You don't get these at all on a fully warmed commercial toaster. A good way to avoid it on a domestic toaster is to put the toaster on empty and let it pop, then put your toast in immediately. As its pre heated, the heat goes ash the way through and leaves you with a crispier, dryer toast and you then replace the moisture with butter.

I clearly have far too much time on my hands.

Thick toastie white bread toasted under the grill with loads of salted butter. Lovely with a thick cut marmalade and a cuppa.

I want some now 😋

thank you @SnekkinOnDown, sweaty bread IS a thing

As long as it's got salted butter on and it's medium toasted and warm I don't care. Never never margarine though!

I associate toast with feeling miserable. The only time I eat it is when I can't be arsed making something I like. When I was growing up, though, we had an eye level gas grill and the toast from it was perfect. And only ever toasted on one side. Maybe I need one of those in my life. And maybe you do too ... 😀

It’s the Lakeland butter sachets. It’s so lovely and salty.

If you take it out of the toaster & put it straight on a cold plate it will sweat (that's why people used to use toast racks).I wave mine around a bit or stand it up in a triangle. However there is a delicate balance between that & it going cold. Better bread has less moisture (mmm sour dough toast) so dampness isn't such a problem.
I also have too much time on my hands.

This thread made me hungry.

I'm soooo going to make some toast right now

Twice toasted is my secret to crisp proper toast.
Turn the toaster down and lightly toast your bread, let it 'pop' and cool down for a few minutes then give it another short blast to get to the desired degree of toastieness. Then softened proper butter and right to the edges, not dripping with butter but not skimping either.

@Stuckandinamess

Twice toasted is my secret to crisp proper toast. Turn the toaster down and lightly toast your bread, let it 'pop' and cool down for a few minutes then give it another short blast to get to the desired degree of toastieness. Then softened proper butter and right to the edges, not dripping with butter but not skimping either.

This.

It’s stops the sweaty toast while making sure it’s still hot enough to melt the butter.

You need an Aga. Aga toast is amazing. It's rather expensive for a toaster, although it does cook other stuff beautifully as well. Including marmalade to go on the toast

Quite partial to cold, crunchy toast, yum!

I remember I went through a phase of getting butter, scooping it into balls, pulling off small bits of toast (it was usually cold by then) and spreading a thick pat of butter on it. Now that was a delicacy

I'm going to have toast and peanut butter for dinner tonight now

A manual pop up toaster makes the best toast-it can sit there when the element turns off and the residual heat helps it crisp up. Don’t butter plastic bread straightaway out of an auto pop up as the bread goes soggy and damp. Use real butter, softened in the microwave if too hard