What are the croutons?

croutons are small, distinct pieces of bread that have been roasted or baked to remove moisture. They are used as an ornament and sometimes to add spices to meals. The name is a culinary term that comes from a French word that is small for the bark.

There are several meals that are usually served with croutons, including soup and salad. They can also form the ingredient of a container of bread. They are used less common to decorate the bowl of roasted mushrooms and roast chicken served on the bed of croutons.

Croutons can be purchased in various flavors, including garlic, herbs, cheddar, simple ranch, parmesan, caesar and tomatoes. They can also be prepared at home using French bread, baguettes, sourdough bread, briosky or a simple old musty white bread. Usually a kind of fat is used, whether you can apply olive oil, butter or mayonnaise and spices, herbs and cheese. The pieces of bread then bake briefly golden brown.

Polenta Croutons require a different approach. In this case, the polenta is ready, formed into a rectangle and chilled until it is solid. It is cut into cubes and carefully fried in vegetable oil at a high temperature until it is golden. They can be made forward and heat up before serving.

Some chefs distinguish between croutons, which are cubes, and crostini, which means a small toast, and refers specifically to the slices of roasted bread or even to crucuts when they are used to decorating soup or salad. Other chefs call both of these shapes of toasted bread with the same name.

6 Croustades are crusts of bread, pastries, rice or potatoes in the shape of a bowl that are used as a container for other meals and then consumed. They are fried or roasted golden brown and can be used to affect soup, chili, vegetables, etc. Similarity in names and preparation could potentially lead to confusion.