🫧 Step 3: Soak with Precision
The 30-Second Rule
Goal: Saturated but intact—not waterlogged.
Submerge 2 slices at a time (overcrowding causes uneven soaking).
Press gently; soak 30 seconds per side (maximum 60 seconds total).
Lift with a thin spatula—slices should feel heavy but hold their shape.
Transfer to a wire rack, not a plate (prevents steaming and sogginess).
💡 Test: Press the center—it should spring back slightly, not squish.
🔥 Step 4: Cook to Golden Perfection
The Maillard Magic
Equipment: 12-inch nonstick or cast-iron skillet
Fat: 1 tablespoon unsalted butter + 1 teaspoon neutral oil per 2 slices
The Method
Heat skillet over medium-low (about 325°F / 165°C surface temperature).
Add butter and oil; swirl to coat.
Cook soaked slices 4–5 minutes per side, until deeply golden with crisp edges and a set center.
Flip and cook 3–4 minutes more.
Transfer to a wire rack set over a baking sheet to keep bottoms crisp.
Wipe skillet and add fresh fat between batches.
Heat Watch
Too hot: Burnt outside, raw inside
Too cool: Pale, greasy, dense
Adjust heat between medium and medium-low as needed.
🍁 Step 5: The Art of the Finish
see next page
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