OK, this sounds easy but I fail at this (only two tries though).
Bruschetta should be toasted brown (over a coals) but should have a soft interior. I'd like the grill marks. Mine get black immediately on the surface. I know a spray of oil would do the trick but I'm trying to be a purist an oil first is not how it is done in Italy (purist at fault). Anyone have a good setup?
Food science: if using oil first, I recommend not using olive oil. A high smoke temp neutral flavored oil should be used. Olive oil has a high smoke temp but at as low as 240 degrees it starts to develop do-bads. Since it is on the bread surface and exposed to direct heat those do-bads should form.
Cheers!
Bruschetta should be toasted brown (over a coals) but should have a soft interior. I'd like the grill marks. Mine get black immediately on the surface. I know a spray of oil would do the trick but I'm trying to be a purist an oil first is not how it is done in Italy (purist at fault). Anyone have a good setup?
Food science: if using oil first, I recommend not using olive oil. A high smoke temp neutral flavored oil should be used. Olive oil has a high smoke temp but at as low as 240 degrees it starts to develop do-bads. Since it is on the bread surface and exposed to direct heat those do-bads should form.
Cheers!
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