The secret of Martha Stewart's French toast isn't in the recipe.
Still, it's only logical she would put a particular twist on the more luxurious morning entry of French toast since she is the queen of detailed homemaking and cooking advice. But the secret to this morning joy might not be found in the recipe itself.
Stewart usually uses a lot of cooking oil to cover the bottom of the skillet or griddle while making her French toast.
She uploaded a video of handcrafted French toast sizzling in a skillet on her Instagram, free from bogged down behavior. Instead of producing a soggy slice, this method provided the bread a strong crust.
Though some people would be scratching their heads trying to understand why she would use that much oil, it's really rather clever. French toast tastes great using the rules of fried food, which is a mix of batter and hot oil.
Before being swirled in piping-hot oil, the bread is soaked in an egg and heavy cream concoction. The toast's bottom is crisped by this shallow-frying technique, therefore giving it both fluffy interior and outside crunch.
Martha Stewart's book or, more importantly, one of her multiple published cookbooks will help you improve your French toast right at home. Stewart utilizes vegetable oil, which has a high smoke point and neutral taste fit for baking and fried food
while some cooks merely use butter to go for a softer toast. The oil has to be able to reach bubbling point. You can flick a drop of batter into the oil and check whether it sizzles to determine whether it's hot enough.
Brioche or bread of same rich taste and integrity will be the best French toast bread for this shallow-frying approach. Brioche has buttery, sweet, thick enough texture to absorb the batter and resist the simmering oil bath.
Stewart enhances her brioche toast by adding liqueur and orange zest to the batter, but there's no need to be frugal with alcoholic infusions. For the best cosy breakfast, top your somewhat fried French toast with whiskey maple syrup.