Originally Posted by Kayelle
I've never made croutons and I pick out those teeth breakers one gets in a restaurant. I think stove top stuffing would be too salty for me too.
I do enjoy a sprinkle of sunflower seeds on top of a salad though.
Maybe I'll make some croutons. Are there any tricks besides butter and herbs?
I've developed a pretty easy way to make croutons and the method was borne of trying to figure out how to make dried bread cubes for stuffing.
I begin with a loaf of sliced bread. Put it in the freezer and freeze it until it's firm. Take out three slices a a time, put them in a stack and cut them into cubes about twice the size I want in the end. I keep doing this until all the bread has been cubed.
Once cubed, I divided it evenly among the trays of my dehydrator, then dry completely. This is the end if all I want is cubes for stuffing.
If I want croutons, I take about 1/2 cup extra-virgin olive oil, add several sliced cloves of garlic, nuke on HIGH for about 25 seconds. Stir, let sit for a while to allow the garlic to fully season the oil. Strain out the garlic.
Pour enough of the garlic-flavored olive oil into a skillet to coat, plus a little more. Toss in a single layer of dried bread cubes, sprinkle with a little garlic salt, then turn and toss over relatively high heat so that the cubes become toasted and soak up the oil. Slide the croutons onto paper towels to cool and enjoy.