Croutons: They're simple to make and add amazing texture to salads
One year I gave up bread for Lent and was doing great until I realized my salads would suffer. No croutons on the top left me with no crunchy texture, especially when it came to my beloved Caesar salad. It was remarkable how the elimination of that one thing can change a dish so much.
Croutons are cubes of bread, dried by toasting or frying until crisp. The word comes from the French word 'croute' which means crust. The exact origin appears to date back to medieval times. Stale bread, naturally hardened by drying out, was recycled, so to speak.
The French popularized croutons in the 17th century by speeding the process over a griddle. These cubes of bread were adornments for dishes leading up to the main course. Since these meals were typically drawn out, the pieces of bread helped satiate those who would prefer to rush the process.
Even though there are packaged croutons widely available, I like making my own. I have used a variety of breads over the years but my preference is a baguette with the crusts removed. Half inch cubes are just the right size. They aren't too big to eat in one bite, or so small that they get lost in the other ingredients.
You can saute the cubes on the stovetop but I find it's much easier (and I achieve more uniform results) when the process is done in the oven. Place the cubes in a shallow baking pan and drizzle with some melted butter followed by a light sprinkling of salt.
Then into a preheated 350-degree oven they go for around 12 minutes. I stir them a couple of times so they brown evenly. That's it! You can use them right away or store in an airtight container for later use.
Devon of Louisville asks, 'Why are bay leaves always discarded after using in recipes?'
Devon,
Even though the leaves add flavor to long cooking soups and stews, they do not tenderize. They are quite tough and the edges of the leaves can almost be sharp. The flavor is pulled from the leaves over time, but due to the fibrous texture, they are removed and discarded before the dish is served.
Tammy Algood is the author of five cookbooks and can be seen on 'Volunteer Gardener' on PBS stations in Tennessee. Follow her at www.hauteflavor.com
This article originally appeared on Southern Kitchen: Easy crouton method: How to make texturally rich, delicious salads
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