
Originally Posted by
CRCasey
I have a question about french tosat.
The main problem with most french toasts are not that they are not crispy on the outside, but that they can be less then creamy on the inside. In fact some of the worst of the offenders can be almost wet on the inside.
So my question is why can't you firm it up on the inside with the microwave either before you toast it, or maybe as a less useful option nuke it after you have browned the outside?
This seems like a natural place for the inside heating that the MW can do.
Just wondering what you all thought.
-C