Information about Croutons
A crouton is a small piece of dry or fried bread, often cubed and seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and as an accompaniment to soups, while some prefer to eat them alone, as a snack food. The word crouton is derived from the French croûte, meaning "crust".
Making croutons is relatively simple. Typically the cook cuts bread into small cubes and fries them lightly in butter or vegetable oil, until crisp and as brown as desired to give them a buttery flavour and crunchy texture. Alternately, the bread cubes may be coated in oil or butter (which may be seasoned or flavored for variety) and then oven-baked. A healthier option is to bake the cubes of bread in an oven until dry.
Nearly any type of unsweetened bread, in a loaf or pre-sliced, with or without crust, may be used to make croutons. Dry or stale leftover bread is usually acceptable. Once prepared the croutons will remain fresh far longer than the bread.
A dish prepared à la Grenobloise has a garnish of small croutons along with brown butter, capers, parsley, and lemon.
See also
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fougasse or as fouace in the rest of southern France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs.
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Salad is a light meal — or, more commonly a part of a larger meal, such as an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat,
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Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper, originally prepared tableside.
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Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in
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A snack food (commonly shortened to snack) is seen in Western culture as a type of food not meant to be eaten as a main meal of the day (breakfast, lunch, dinner) but one that is intended rather to assuage a person's hunger between these meals, providing a brief supply of
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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
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Beurre noisette ("hazelnut butter", sometimes loosely translated as "brown butter") is frequently used in French pastry production. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids.
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Parsley (Petroselinum crispum) is a bright green, biennial herb, also used as spice. It is very common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or
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C. × limon
Binomial name
Citrus × limon
(L.) Burm.f.
The lemon (Citrus × limon) is a hybrid in cultivated wild plants.
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Binomial name
Citrus × limon
(L.) Burm.f.
The lemon (Citrus × limon) is a hybrid in cultivated wild plants.
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Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and..... Click the link for more information.
Shkedei Marak (Hebrew: שקדי מרק) aka Soup Almonds, are mini crisp croutons which are added to soup manufactured by the Osem corporation in Israel.
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