On 9/6/2011 12:10 PM, Lucille wrote:
> On Jul 21, 9:20 pm, Dave > wrote:
>> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>>
>>
>>
>>
>>
>>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>
>>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>>> spots and brown in spots.
>>
>>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>>> grill. They turned out evenly golden brown. The grill marks make
>>>>> handy knife guides if your children prefer French toast sticks.
>>
>>>>> Tara
>>
>>>> Using a George Foreman grill sounds like a great idea. You could also
>>>> bake the French toast in an oven. Whatever you do, make sure you add
>>>> some cinnamon and a little sugar to the eggs. :-)
>>
>>> I use a couple drops of vanilla but no sugar.
>>
>> no no. use a bit of sugar. Trust me. It's better that way.- Hide quoted text -
>>
>> - Show quoted text -
>
> I use 1 level Tbl spoon of sugar for each egg. If the center is soggy
> maybe
> the heat is too high and you don't give it time for the center to
> cook.
> I use low heat for the center to cook and not burn the outside.
>

I'll have to try my Forman grill but I definitely do not put sugar,
cinnamon or vanilla in the mix since I like ketchup on French Toast.
When you get down to it, ketchup is perhaps a bit more sour but is
almost as sweet as preserves.


--


James Silverton, Potomac

I'm *not*