FoodBanter.com - View Single Post - toasters

wrote:
> Real simple question I have never found an answer to...
> Old toasters seem (generally) hotter than newer ones and make
crisper,
> chewier toast where as todays are so slow in toasting that by the
time
> it is browned it has dried all the moisture out of the bread and what
> you and up with looks like it was cooked in the oven.
> I mean, you don't get real maillard reaction with gentle heat.
> I am assuming this is because of a safety/legal issue but don't have
> any real evidence to back this up.
> As far as I can tell it must have happened in the late 70s or early
80s
> because I used to have a very almond 70s thing (rip) that made killer
> toast.
> I have had a few modern replacements and have been really
dissapointed.
> Has anyone else noticed this or am I crazy?

I have found it has more to do with the bread. I have a T-fal
wide-slot toaster, and with the right bread, it's pure heaven. I
purchased it about 9 years ago and it is still going strong. One
thing I have noticed, though, is that many of the new toasters are
retro in design.

-L.