Charring and Toasting

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Charring and Toasting

Postby ozzy rum » Mon Oct 01, 2018 3:56 pm

Charring and Toasting what is the diff between them or is it the same thing?

If already answered please point me to rite place...
ozzy rum
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Re: Charring and Toasting

Postby woodduck » Mon Oct 01, 2018 6:51 pm

There is a lot of discussion on it but it is spread out a fair bit. I searched toasting oak and it came up with quite a few you might want to have a scroll through. I found this one that has the diagram I was thinking of that might help. ... =22&t=5243

Good luck
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Re: Charring and Toasting

Postby dazzerthemighty » Mon Oct 01, 2018 8:42 pm

There is differently a difference between toasting think of as in an oven and charring involving the use of flame gas torch or setting alight.
Have you ever had a steak cooked on a wood-fired bbq/grill and then noticed that there is a whole lot more flavor wise, going on as opposed to cooking it in a pan on the stove?
and then to make it even more interesting both give different results at levels of char or toasting
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Re: Charring and Toasting

Postby Yonder » Tue Oct 02, 2018 3:46 pm

Toasting is where the flavor is. Can't live without it. :handgestures-thumbupleft: my standard has come to be a white oak wrapped in foil and kept in a hot oven 375F until nearly a milk chocolate brown. You'll know it's right when the whole damned kitchen smells like vanilla..
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Re: Charring and Toasting

Postby fizzix » Wed Oct 03, 2018 10:53 am

Rums age well in old bourbon barrels, and many bourbon barrels are charred.
So you have that choice as well.
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