+
Home Cooking

My quest for the perfect crouton

krissywats | Apr 17, 200610:20 AM     14

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?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think
Table Talk Podcast

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan
Food News

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan

by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

Trending Discussions

1

May in NYC

Updated 3 hours ago 1 comment
2

NYC Omakase

Updated 10 hours ago 7 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.