Loading…
13
Can we talk about how I wreck my garlic bread versus how I used to?
I used to make garlic bread by just buttering it and sticking it under the broiler on high for 2 minutes. It came out black on top about half the time, and I would just scrape the burnt part off with a knife. Now I do it at 375 for 8 minutes, then flip it and do 2 more, and I have not burnt a single slice in 4 months. My old way was faster but I was throwing away bread every other time. My new way takes longer but I actually get to eat the food. So which is better, saving time and eating charcoal or waiting and getting golden edges? I want to hear from people who still use the broiler method.
1 comments
Log in to join the discussion
Log In1 Comment
christopherwilson29d ago
Man, yes. I did the exact same thing for years. Broiler on high, walk away for "just a second," come back to smoke and a slab of black toast. My wife finally got tired of the smoke alarm going off and banned me from the broiler. I switched to 375 like you and yeah it takes longer but I'm not scraping carbon off bread with a butter knife anymore. The flip at the end is the move too, gets both sides crispy instead of one side burnt and one side soggy. People who swear by the broiler are just better at standing there and watching it, and I am not that person.
6