As We May Toast

I&#x27;m surprised that this is just some half-baked ideas with no execution. This read as if there were going to be results, then it just stops and turns into an ad for a holiday house swap.<p>Also, the real optimal answer won&#x27;t be found in their proposed setup to find the ideal temp+time to turn a frozen pastry into a cooked one. What you do is store a few of those thawed in the refrigerator and pop them in the air fryer for a few minutes. Then replace with the freezer so the next morning they&#x27;ll be thawed.

&gt; (The same principle can be used to entice people to leave a crowded sauna — just pour water on the hot rocks to generate loyle.)<p>I have never come across the word &quot;loyle&quot; before, and googling suggests it does not exist. Does anyone know what the reference here is? Or what this is a typo for?

Similar story with frozen pizza. Ignore the instructions on the box. Instead, defreeze it first (leaving on the counter for a while, or microwaving at low power) and then bake for 5 minutes in an oven preheated to its max temperature (275C in mine).

The Neapolitan pizza standard is 60–90 seconds at 485 °C (905 °F)<p><a href="https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Neapolitan_pizza" rel="nofollow noreferrer">https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Neapolitan_pizza</a><p>I usually go long on that, mostly due to having more toppings than that spec, but still in the 90-120 seconds range.<p>* but it does take around 30 minutes to get the oven up to that temperature. It&#x27;s not just an air temperature or radiant heat, the thermal mass of the stone has be filled.

This really doesn&#x27;t vibe with me. A croissant is not something I eat regularly. If I do eat a croissant I want it to be an experience, not something I ram down my throat as quickly as possible. Anticipation is part of the experience. To each their own, I guess.

Put your frozen croissant into a cold oven, make coffee, get washed, listen to audio book. Maybe it took 30mins, but it is a daily ritual I enjoyed

There is no reason you could not stab the croissant with a heat conducting spike or two, to get the interior temperature up faster.