fairy elephants Posted December 9, 2005 Report Share Posted December 9, 2005 simple really...Why does toast always cook faster at the crust than in the middle... and especially fast at the corners? even though the middle is nearest the heat.I'm talking about when cooking under a grill, toasters might be different?! Quote Link to comment Share on other sites More sharing options...
Will Arnold Posted December 9, 2005 Report Share Posted December 9, 2005 possibly because more heat reaches the sides of the toast because the toast is relitively small compared to the grill?just use a toaster man Quote Link to comment Share on other sites More sharing options...
Damon W Posted December 9, 2005 Report Share Posted December 9, 2005 eat toast butter or marmite or watever gubbins you have on it, facing down then ule experience the full taste as your tasespuds will be touching Quote Link to comment Share on other sites More sharing options...
Synergy Posted December 9, 2005 Report Share Posted December 9, 2005 if toast always land butter side up and a cat always lands on its feet? what happens if we strapped toast with butter facing down to its feet. would it hover?and why do burgers come in packs of four and rolls in packs of six? Quote Link to comment Share on other sites More sharing options...
biketrialler Posted December 9, 2005 Report Share Posted December 9, 2005 Because the toast has more surface area around the edges than in the middle - this surface area conducts heat more so burns quicker. Quote Link to comment Share on other sites More sharing options...
Josephine Posted December 9, 2005 Report Share Posted December 9, 2005 Because the toast has more surface area around the edges than in the middle - this surface area conducts heat more so burns quicker. Does that actually mean anything? No? I thought so, nice try though. Joe Quote Link to comment Share on other sites More sharing options...
biketrialler Posted December 9, 2005 Report Share Posted December 9, 2005 wtf josephine, isnt that the case then? it was a guess, but it makes sense surely? if it doesnt, why not, seeing you are the all knowing oracle... Quote Link to comment Share on other sites More sharing options...
Mark W Posted December 9, 2005 Report Share Posted December 9, 2005 I'm guessing it's more likely to do with the density of the dough, and how it rises and creates a lesser density nearer the edges, therefore meaning less to cook? Quote Link to comment Share on other sites More sharing options...
fairy elephants Posted December 9, 2005 Author Report Share Posted December 9, 2005 I'm guessing it's more likely to do with the density of the dough, and how it rises and creates a lesser density nearer the edges, therefore meaning less to cook?Is the crust not denser than the middle bit of the bread? Quote Link to comment Share on other sites More sharing options...
Mark W Posted December 9, 2005 Report Share Posted December 9, 2005 Is the crust not denser than the middle bit of the bread? Weeeeeeeeell, the actual 'dark' bit of the crust is I suppose, but I meant that there's gonna be less density moving out towards the edge of the bread, but then where the physical crust is it'll have a bit more girth 'cos of the way it reacts with the air and cooks it more, which would also explain why it's more toasted when being...erm...toasted? Quote Link to comment Share on other sites More sharing options...
munkee Posted December 10, 2005 Report Share Posted December 10, 2005 (edited) ... ok.. time for me to tell you what i think..You bake a loaf of bread.. meaning the outside has been baked first... meaning its been cooked at some point once already. The centre of the bread is the last place to be cooked therefore takes longer to toast ( water content etc is great in the centre of a loaf than around the outside). So simply...Outside... dry from being baked...Inside... dry but not AS dry...if you dont beleive me... i dont care... lol.. Edited December 10, 2005 by Spacemunkee Quote Link to comment Share on other sites More sharing options...
Will Arnold Posted December 10, 2005 Report Share Posted December 10, 2005 ... ok.. time for me to tell you what i think..You bake a loaf of bread.. meaning the outside has been baked first... meaning its been cooked at some point once already. The centre of the bread is the last place to be cooked therefore takes longer to toast ( water content etc is great in the centre of a loaf than around the outside). So simply...Outside... dry from being baked...Inside... dry but not AS dry...if you dont beleive me... i dont care... lol..seems the best explination yet but why the f**k are we talking about bread and not out riding :@(btw i have an axcuse ) Quote Link to comment Share on other sites More sharing options...
munkee Posted December 10, 2005 Report Share Posted December 10, 2005 seems the best explination yet but why the f**k are we talking about bread and not out riding :@(btw i have an axcuse ) im taking a long break from trials.. i.e. 2 months now... Quote Link to comment Share on other sites More sharing options...
Tomm Posted December 10, 2005 Report Share Posted December 10, 2005 Bennifer was blatently right... Quote Link to comment Share on other sites More sharing options...
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