Quote:
Originally Posted by masraum
In theory, toast gets butter. Butter adds flavor, and maillard adds flavor (the browned bread has undergone maillard). Then there's the texture, a little crunch.
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Yea, right. It just dries it out to be crunchy.
I never toast the whole wheat bread for my sandwiches. Just another messy step to make crumbs and a mess to clean up. I prefer soft fresh whole wheat bread.
And at restaurants when I order a hamburger, if the bun is toasted so much it is brown, I just toss the bun and eat the rest with a knife and fork.