The word crouton is derived from the French croûton,[2] itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, croûte is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust.
Preparation
The preparation of croutons is relatively simple. Typically the cubes of bread[2] are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them.[1] Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery flavor and crunchy texture. Some croutons are prepared with the addition of cheese.[3]
Nearly any type of bread—in a loaf[1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread[1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
Dried and cubed bread is commonly sold in large bags in North America to make Thanksgiving holiday stuffing or dressing. However, these are generally different from salad croutons, being only dry bread instead of buttered or oiled and with other seasonings.
^ abcdRanken, M.D.; et al. (1997). Food Industries Manual. Springer Science & Business Media. pp. 464–465. ISBN0751404047.
^ abcDavidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 233. ISBN978-0199677337.
^Nargi, Lela (2008). The Farmer's Wife Comfort Food Cookbook. MBI Publishing Company. p. 41. ISBN978-1610600521.
^Grimes, Lulu. "How to make croutons". BBC Good Food.
External links
Wikimedia Commons has media related to Croutons.
Look up crouton in Wiktionary, the free dictionary.
Wikibooks Cookbook has a recipe/module on
Quick garlic croutons
January 30, 2023
crouton, québecois, food, cretons, other, uses, disambiguation, crouton, piece, rebaked, bread, often, cubed, seasoned, used, texture, flavor, salads, notably, caesar, salad, eaten, snack, food, close, croutons, salad, place, originunknown, possibly, francemai. For the Quebecois food see cretons For other uses see Crouton disambiguation A crouton ˈ k r uː t ɒ n is a piece of rebaked bread often cubed and seasoned Croutons are used to add texture and flavor to salads 1 notably the Caesar salad 2 or eaten as a snack food CroutonClose up of croutons on a salad Place of originUnknown possibly FranceMain ingredientsBread oil or butter seasoningsFood energy per 100 g serving 420 kcal 1758 kJ Media CroutonCroutons atop a salad Contents 1 Etymology 2 Preparation 3 List of possible ingredients 4 Gastronomy 5 See also 6 References 7 External linksEtymology Edit Croutons in a bowl The word crouton is derived from the French crouton 2 itself a diminutive of croute meaning crust Croutons are often seen in the shape of small cubes but they can be of any size and shape up to a very large slice Many people now use crouton for croute so the usage has changed Historically however a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked In English descriptions of French cooking croute is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust Preparation EditThe preparation of croutons is relatively simple Typically the cubes of bread 2 are lightly coated in oil or butter which may be seasoned or flavored for variety and then baked Croutons can also be cut into sticks Some commercial preparations use machinery to sprinkle various seasonings on them 1 Alternatively they may be fried lightly in butter or vegetable oil until crisp and brown to give them a buttery flavor and crunchy texture Some croutons are prepared with the addition of cheese 3 Nearly any type of bread in a loaf 1 or pre sliced with or without crust may be used to make croutons Dry or stale bread 1 or leftover bread is usually used instead of fresh bread Once prepared the croutons will remain fresh far longer than unprepared bread List of possible ingredients Editbread garlic butter or oil e g olive oil or rapeseed oil Parmesan herbs spices ground or whole 4 Gastronomy EditA dish prepared a la Grenobloise in the Grenoble manner has a garnish of small croutons along with beurre noisette capers parsley and lemon Dried and cubed bread is commonly sold in large bags in North America to make Thanksgiving holiday stuffing or dressing However these are generally different from salad croutons being only dry bread instead of buttered or oiled and with other seasonings Large croutons in a soup Cheese covered croutons in an onion soup See also Edit Food portalBiscotti Breadcrumb Bruschetta Crostino Garlic bread List of bread dishes Rusk Shkedei marak ZwiebackReferences Edit a b c d Ranken M D et al 1997 Food Industries Manual Springer Science amp Business Media pp 464 465 ISBN 0751404047 a b c Davidson Alan 2014 The Oxford Companion to Food Oxford University Press p 233 ISBN 978 0199677337 Nargi Lela 2008 The Farmer s Wife Comfort Food Cookbook MBI Publishing Company p 41 ISBN 978 1610600521 Grimes Lulu How to make croutons BBC Good Food External links Edit Wikimedia Commons has media related to Croutons Look up crouton in Wiktionary the free dictionary Wikibooks Cookbook has a recipe module on Quick garlic croutons Retrieved from https en wikipedia org w index php title Crouton amp oldid 1127412089, wikipedia, wiki, book, books, library,
