To dry and brown by the heat of a fire; as, to toast bread.
To warm thoroughly; as, to toast the feet.
Bread dried and browned before a fire, usually in slices; also, a kind of food prepared by putting slices of toasted bread into milk, gravy, etc.
To brown and dry the surface of foods with heat, such as bread and nuts.
Sliced bread that has been browned and given a crisp surface by dry heat.
To heat the inside of an oak barrel. This "caramelizes" its flavors.
Refers to the process of heat treating the inner surface of an oak barrel before it is used for storing wine. The amount of "toast" -- how much heat is applied and for how long -- is a factor in the amount of tannins the wine absorbs from the wood, and plays a large part in the flavour of the wine. Generally, more toast results in less pronounced tannins and produces flavours that are toasted or burnt rather than raw or green. Burgundy barrels generally have more toast than those of Bordeaux.
Brown lightly in a toaster, oven, broiler or skillet (bread, coconut, nuts).
To brown the outside of a seed or nut to heighten flavor. This is easy to accomplish by shaking seeds in a dry skillet over medium heat until they just begin to brown and become aromatic.
To brown with dry heat in an oven or toaster.
Brown food by dry heat in toaster or oven.
to brown lightly in a toaster or frying pan or under broiler.
Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.
Lightly brown food in oven or toaster.
Refers to the charring of oak barrels.
brown by placing under direct heat.
slices of bread that have been toasted
make brown and crisp by heating; "toast bread"; "crisp potatoes"
To brown by means of dry heat.
Degree to which the inside of a barrel is toasted, to influence the flavors that the barrels add to the wine.
Refers to the charring of the oak barrel by the cooper after it has been seasoned and bent into shape. The toast can be light through to heavy depending on the individual requests of each winemaker.
Heating nuts, seeds, coconut or bread in the oven until they are slightly browned. This will bring out their natural flavor.
To brown food by baking it directly under heat.
1. cooked bread, thrown an University of Pennsylvania football games. 2. to congratulate with words and libations 3. to inebriate 4. What you'll be if you miss your deadline.
To lightly brown the surface of food with dry heat.
Toast is bread that has been browned by exposure to dry heat. This browning reaction is a form of Maillard reaction. Toasting warms the bread and makes it crisp so that it holds toppings more securely including butter, garlic, cheese, jam and/or marmalade, among other toppings.