Want to showcase your soup, appetizer, salad … in an exotic way? Prepare croutons familiar to Europeans - modern croutons, or as in our country they are called croutons. Step-by-step recipe with a photo. Video recipe.
Recently, at buffets and with the original serving of the first courses, one can often find small pieces of toasted bread with a light structure - croutons or crackers. The name of the crouton comes from the French word crouton, which means a crust. Initially, pieces of toast were used to serve rare desserts and fruits, where they served as a foundation. But over time, this bread pedestal began to be served with pieces of meat and fish, poultry and vegetables, cream soup and cream soups. These crunchy slices of bread complement and go well with many dishes and snacks. Salty croutons are also served as an independent snack for beer and wine.
Prepare croutons, ideally from special bread baked specifically for croutons. But in practice, bread products are made from various rolls, saikas, loaves, baguettes … Most often they are made from white bread, but there are products made from peeled and rye flour. The traditional form of croutons is in the form of a cube, although more recently round and oval types have appeared. Also, various figures are cut out of bread crumb with metal molds: stars, crescents, squares … If desired, croutons can be flavored with garlic, spices, bacon, cheese, tomatoes, etc. At home, this can be done by sprinkling the fried croutons with grated shavings of food. On an industrial scale, they are flavored by spraying the powder onto the finished croutons.
See also how to make crunchy croutons.
- Caloric content per 100 g - 235 kcal.
- Servings - Any Amount
- Cooking time - 1 hour 30 minutes
Ingredients:
Bread - any amount
Step by step preparation of croutons or crackers, recipe with photo:
1. Cut the bread into slices 1, 5-2 cm thick.
2. Cut the slices of bread into cubes with sides of 1-2 cm. The size of the slices of bread depends on which dish you are preparing the croutons for. In the restaurant world, the popular sizes of slices of bread for salads are 10-13 mm thick, for self-serving - 24 mm, for cream soup and cream soup - 13-24 mm. Crutones in the form of a circle with a diameter of 25 mm are used in production for a variety of snacks.
3. Put slices of bread on a baking sheet and place in a preheated oven to 80 degrees. Dry the croutons for about 1-2 hours, turning occasionally to dry evenly. When the croutons or croutons are ready, remove them from the oven, put them on a sheet of paper in one layer and leave to cool to room temperature. In salads, croutons are placed chilled, and warm croutons can be put in soup.
If you serve the croutons on their own with beer, wine or a buffet banquet, then lay them out on linen napkins on large dishes or trays. A knife and fork are not served with them; guests eat the dish with their hands. You can place the croutons in the center of the salad or gourmet platter. Often a skewer (plastic, metal, wooden) is placed in crackers so that each participant of the feast can independently take dried bread.
See also a video recipe on how to make croutons or croutons.
