My quest for the perfect crouton
Over the last several years I've been perfecting my crouton technique. I'm a great lover of excellent croutons and here's what I've discovered (I'd love your tricks/input as well):
Must be made with fresh bread: I know every recipe says day old bread but I've found that fresh bread makes a better crouton. The taste is more there...not muted by staleness.
Fresh challah makes a fantastic crouton: So far the winner of all the breads I've tried is challah from the jewish bakery around the corner (french, italian, wheat, brioche, sourdough). There is something about the taste and texture of challah that makes a mind-blowing crouton.
I like the crust left on and the croutons hand-torn: I really prefer the rustic look of hand-torn croutons and I much prefer the difference of textures and tastes when the crust is left in tact - especially with the challah.
Drench those babies in olive oil: this was my real 'ah-ha' moment. I doused my challah in olive oil, tossed it with salt, pepper, and garlic powder and baked at 300 until the croutons are firm and crunchy but not overbrowned. I like them so they just soak up the dressing but don't get mushy. Usually takes about 10-20 minutes. Less olive oil did not make for a superior crouton....more olive was bliss. More than you think is necessary, for sure.
Always toss the croutons in the dressing first THEN add everything else: this is the final step and vital to a good salad with perfect croutons. Just enough dressing soaking into those still crunchy, yet tender croutons....heaven!!
Any tricks or tips you use?
krissywats
Apr 17, 2006 10:20AM
For me personally, I prefer bread which is a few days old. Leftover semolina is a favorite. I agree about lots of olive oil tho - this is a real key to getting them to look and taste perfect.
My preferred way to season them believe it or not, is currently Emeril's original seasoning. Not too much, just enough to get a bit of flavor and it adds some nice color too. I don't like any of his other food products at all, but those sprinkle on seasoning are pretty good and they give just enough zing (I will refrain from the word you expect LOL) to the crouton without totally overwhelming it with excess flavor.
Laurie
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I use week-old Orowheat 12 grain bread. A combination of olive oil and and (gasp!) cooking spray, then LOTS of garlic powder, Gilroy Garlic powder, oregano, Italian seasoning, Spike, parsley, and my own spice/herb blend. Season, toss, season again, and then bake. Makes a killer crouton. My son's best friend loves to snack on them, and for his birthday each year (and other occasions in between) I make a whole loaf for him. Kept airtight, they last forever.
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I use fresh bread, too...I love ciabatta, but sometimes I'll use sourdough to change things up. Douse in extra-virgin olive oil, chopped fresh garlic, minced parsley, coarse salt. Bake on parchment-lined baking sheet at 350 until golden and crisp. I love garlic and can't get enough of it and the fresh garlic is fabulous...makes the house smell heavenly and the flavor is fabulous. These are superb on a Caesar salad...though we find ourselves just eating them out of hand.
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How do you keep the garlic from burning? I've never been able to accomplish this without scorched, bitter garlic??
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Hmm...I'm stumped, as this hasn't been a problem. Curious -- what temp are you baking them at and how long are you baking them for? I tend to use bread like ciabatta that has lots of air in it, so it's not so dense and doesn't take very long to crisp up. But even so, I think about all the roasts I've cooked with chopped/minced garlic and oilve oil slathered all over them and the garlic hasn't burned (like yesterday's lamb that was in a 375 oven for 2 hours)....so I'm puzzled. Can anyone else help out?
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I had the same problem, and after many years of experimenting I now use the following technique inspired by bruschetta. Thickly slice some good artisan bread and toast until lightly browned. Quickly remove from oven/toaster and rub both sides with a clove of garlic. Chop into cubes, toss with olive oil and salt (and pepper if you desire, but I usually prefer without), then retoast for just a few more minutes. This way, the garlic gets cook a little so any raw heat it gone, but you still have fresh garlic flavor that doesn't get burned. For best results, serve immediately so the croutons are still a bit warm when you eat them. Mmmmmm, mmmmmm.
-nick
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Lots of good advice--thanks. My fav bread for croutons is asiago that is a few days old. I like to make it with evoo as well, but just add a few garlic cloves to oil in skillet, let the garlic get golden and then remove-add cubed bread and toast in skillet. Toss in some s & P and in the summer any really fresh herbs from my garden, this way even my herbs get a bit fried.(espec. good with sage leaves). This does require some turning and watching, but I usually do this when I'm at the stove cooking something else so it's no bother at all. Another surprisinly good bread to use is leftover hot dog or hamburger buns. These I just do in the oven.
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Where do you get asiago bread? Sounds yummy!! And if you make it - can i get a recipe?
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In this area the best asiago bread is from Panera or Trader Joes. I have tried to make it myself, but my homemade doesn't compare to either Paneras or T.J. If you like a full flavored bread and you have a chance to get some, try it- I think you'll enjoy it.
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We're getting a TJ in NYC very soon so i'll give it a go.
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But you've missed the final step!
After you've done your deal, let them cool completely, douse them one more time with olive oil, then bake the again!
Makes for a crispier crunch.
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Tip: Put a couple (or more if desired) smashed garlic cloves into a small saucepan of olive oil; heat on low for about 10-15 minutes (garlic will float to the top and bubble), then toss with the torn bread. The garlic-infused oil gives just the right amount of garlic flavor to the croutons.
P.S. I don't like my croutons with the crust, but save the large pieces of crusts to make "shards" for soup--drizzling the shards with the garlic infused oil, adding salt/pepper then baking, as with the croutons. The "shards" are very pretty.
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Maybe this will be sacrilege, but we always make delicious (salad) croutons in my family by rubbing (hard) garlic cloves on the outside of a crusty baguette (crusty enough that it shreds the garlic, not the other way 'round), then cutting/tearing into pieces and "drying" in the oven until they're crispy... My French grandmother always said "You're going to toss them with the dressing full of oil, why would you add more?" Which, actually, comes from a woman who couldn't add enough cream/butter/eggs to her dishes. The croutons you're describing sound delicious to eat as treats out of hand, however.
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