The setting on the toaster to burn toast is not meant for regular bread, but for frozen or thicker slices that need more time to heat up. This setting is also useful for people who prefer their toast very dark or crispy. In this article, we will explore the science and history behind this seemingly illogical feature, and how to use it properly to get the best results.
Toasting is a process of browning and crisping the surface of bread by applying heat. This heat causes a chemical reaction called the Maillard reaction, which produces hundreds of different flavor compounds and aromas. The Maillard reaction occurs when sugars and amino acids (the building blocks of proteins) in the bread react with each other at high temperatures.
The Maillard reaction is influenced by several factors, such as the type of bread, the moisture content, the temperature, and the time of exposure to heat. Different types of bread have different amounts of sugars and amino acids, which affect the browning rate and the flavor profile. For example, white bread has more simple sugars and less amino acids than whole wheat bread, so it browns faster and has a sweeter flavor.
The moisture content of the bread also affects the toasting process. Moist bread takes longer to brown than dry bread, because the water in the bread absorbs some of the heat and prevents the temperature from rising too high. This is why frozen bread needs more time to toast than fresh bread, as it has to thaw first before the Maillard reaction can take place.
The temperature and the time of exposure to heat are the main factors that determine the degree of browning and crispiness of the toast. The higher the temperature and the longer the time, the darker and crispier the toast will be. However, if the temperature is too high or the time is too long, the toast will burn and produce bitter and unpleasant flavors.
The History of Toasting
Toasting bread is an ancient practice that dates back to at least 6000 BC, when people in Egypt and Mesopotamia used hot stones or metal plates to cook bread over fire. Toasting bread was a way of preserving it, as it prevented mold and bacteria from growing on it. Toasting also made the bread easier to digest and more palatable, as it softened the crust and enhanced the flavor.
The first electric toaster was invented in 1893 by Alan MacMasters, a Scottish engineer who used iron wires to heat up bread slices. However, his toaster was not very safe or reliable, as the wires often melted or caught fire. The first successful electric toaster was patented in 1909 by Frank Shailor, an American engineer who worked for General Electric. His toaster had a timer that automatically ejected the toast when it was done.
The modern toaster that we use today was developed in the 1920s by Charles Strite, another American engineer who improved the design and functionality of the electric toaster. He added a spring-loaded mechanism that lowered and raised the bread slices, a bimetallic strip that regulated the temperature, and a variable control that allowed the user to adjust the toasting time.
The burn setting on the toaster is usually the highest number or the darkest shade on the dial or the slider. This setting is not intended for regular bread, as it will likely result in charred and inedible toast. However, this setting can be useful for certain situations, such as:
Frozen bread: If you want to toast frozen bread, you can use the burn setting to thaw and heat it up. However, you should not leave the bread in the toaster for the entire cycle, as it will still burn. You should check the bread periodically and take it out when it reaches your desired level of doneness.
Thick bread: If you want to toast thick bread, such as bagels, muffins, or artisan loaves, you can use the burn setting to ensure that the bread is cooked all the way through. However, you should also monitor the bread and remove it before it gets too dark or dry.
Dark toast: If you want to toast your bread very dark or crispy, you can use the burn setting to achieve that. However, you should be aware that dark toast may have some negative health effects, as it may contain higher levels of acrylamide, a chemical that is formed when starchy foods are heated at high temperatures and that may increase the risk of cancer.
The Conclusion
The setting on the toaster to burn toast is not a mistake or a flaw, but a feature that can be useful for different types of bread and preferences. However, this setting should be used with caution and attention, as it can easily ruin your toast and your health. The best way to use the toaster is to follow the manufacturer’s instructions, experiment with different settings and breads, and enjoy your toast with your favorite toppings.
