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I’ve been writing and deleting ledes for three days, trying to figure out how to start an article on whether or not a $300 toaster is worth it. One of the first lines read, “You may not have woken up this morning thinking, “I need to revolutionise the way I toast,” but that may be a mistake. Another joked about how this toaster is the best thing since sliced bread by using puns, idioms, and metaphors. But I think the best way to start explaining why the Balmuda Toaster ($329) is worth it is to get right in. So, how about it?
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Given the Balmuda toaster’s hefty price tag, I’d want to go through all it can do, which is a lot more than just toast. The Japanese-designed toaster uses steam technology to keep the moisture within whatever you’re preparing while skimming the surface of the bread. Really: Not only does this technology keep toast from tasting like a crouton, but it also makes reheating a snap. Grilled vegetables keep their shape, never becoming slimy, and sandwiches melt but don’t dry out as they would in a sub shop. According to the firm, using steam technology helps to bring out the flavour of the meals you’re eating, which is a big plus for those of us—raises hand!—whose culinary skills are toast.
Furthermore, the toaster includes several modes that are optimised for specific foods, ensuring that the temperature of whatever you’re cooking is maintained. Pour a tiny amount of water into the keyhole at the top of the machine, then choose between artisan bread, sandwich bread, pizza, pastry, or oven mode, depending on what you’re preparing. As a result, your toast will be more artistic: Day-old pizza is indistinguishable from the night before, and warm, flaky, buttery croissants will make you feel as if you’ve just walked out of a Parisian bakery.
So, would I advise purchasing this pricey toaster oven? Yes, if it fits within your budget. I make my usual peanut butter toast with the sandwich bread function every morning, and it’s certainly superior than the previous toaster I was using. Not only do I avoid getting weird charred pieces, but I also notice that the sourdough tastes fresher after a week on my counter. Furthermore, there are delicious protein-packed entrees that don’t necessitate the use of my large pans for my tiny family.
The simplicity with which these seemingly fine-ish ingredients can be transformed into amazing, fully-formed dinners is a rare moment of pure wellbeing for me, where the payback much outweighs the output.
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