"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-15-2005, 02:54 PM   #1
Assistant Cook
 
Butterz's Avatar
 
Join Date: May 2005
Posts: 33
Croutons

I want to make my own. I was wondering how to do it and what would be good to add in them.

__________________

Butterz is offline   Reply With Quote
Old 06-15-2005, 03:03 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I just take some French bread
slice it the thickness that you want
and cut it in to bite size squares.

melt some butter with garlic, salt, parsley and or oregano
and toss the bread squares gently around in the butter mixture.

Lay the squares on a tin foil lined baking sheet and toast in the oven. Turn them over as the sides get toasty.
__________________

pdswife is offline   Reply With Quote
Old 06-15-2005, 04:02 PM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I do the same thing, but I use olive oil instead of butter. I also vary the herbs depending on my mood or what I have on hand.

I have also made them in a skillet instead of the oven. No real reason I do one over the other.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-15-2005, 07:39 PM   #4
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Its a good way to use up day old or older breads you can use any kind of bread and if you make alot just put in a ziplcc and freeze until needed.
jpmcgrew is offline   Reply With Quote
Old 06-15-2005, 07:51 PM   #5
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
I use a skillet more, as I don't make many at a time, and I love using olive oil and rosemary.
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 06-15-2005, 10:00 PM   #6
Assistant Cook
 
Butterz's Avatar
 
Join Date: May 2005
Posts: 33
I want to put garlic in mine. I just add garlic seasoning before I freeze the bread?
Butterz is offline   Reply With Quote
Old 06-16-2005, 08:26 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I would saute some chopped garlic in oil to impart the flavor and then add the bread. It will soak up all that yummy garlic oil that way.

By the way Butterz, I love your name
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-16-2005, 01:18 PM   #8
Assistant Cook
 
Butterz's Avatar
 
Join Date: May 2005
Posts: 33
Thanks =)

What else can I put in the crutons for flavor?
Butterz is offline   Reply With Quote
Old 06-16-2005, 01:27 PM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Any kinds of herbs or spices. Anything you can flavor oil with you can then use that oil for the croutons.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-17-2005, 11:42 AM   #10
Assistant Cook
 
Butterz's Avatar
 
Join Date: May 2005
Posts: 33
So wait, GB. You saute some garlic, then how do you put it in the bread?
Butterz is offline   Reply With Quote
Old 06-17-2005, 11:45 AM   #11
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The garlic flavor goes into the oil that you used to saute it in. Then you use that garlic oil for the bread.

However much oil you plan on using for the bread, just use that much and saute the garlic in it first. Take the garlic out and then add th bread and continue from there.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-17-2005, 11:46 AM   #12
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
You don't put it on the bread Butterz. Just saute some of it in the oil and then remove the chunks of garlic. Then when you toast the bread in the oil the garlic flavor will be on the bread. :)
pdswife is offline   Reply With Quote
Old 06-17-2005, 12:10 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I either cut a baguette into slices or cube some French/Italian bread. I make a mixture of olive oil, chopped fresh garlic, (all the herbs are dried) basil, parsley, oregano, rosemary., and some kosher salt. You want a good amount of each herb in there. Stir everything up, pour over bread in a 13 x 9 cakepan to coat well (don't saturate though) and bake in a 375 degree oven turning frequently until crispy.

Allow to cool completely then store in a container and keep in fridge. Will keep for quite awhile.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-17-2005, 01:32 PM   #14
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Elf, I make mine about the same way you do yours but never thought of storing them in the fridge. That doesn't make them get soft?
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 06-27-2005, 07:22 PM   #15
Assistant Cook
 
Butterz's Avatar
 
Join Date: May 2005
Posts: 33
Quote:
Originally Posted by GB
I would saute some chopped garlic in oil to impart the flavor and then add the bread. It will soak up all that yummy garlic oil that way.

By the way Butterz, I love your name
GB how good does this work if I want to add other flavors into it as well?
Butterz is offline   Reply With Quote
Old 06-27-2005, 08:05 PM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
It will work great for other flavors. For croutons I might add some rosemary this way as well for instance. Just make sure you have the heat low enough that you do not burn whatever you put in the oil.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-27-2005, 08:15 PM   #17
Assistant Cook
 
Join Date: Jun 2005
Posts: 2
If you have some day old sliced white bread tht isn't being eaten, chuck it in the freezer for a few hours then take it out and cut into the size you want. (when the bread is frozen it doesn't squish when you cut it).
culinarywayne is offline   Reply With Quote
Old 06-28-2005, 03:57 PM   #18
Assistant Cook
 
Butterz's Avatar
 
Join Date: May 2005
Posts: 33
I am freezing some bread right now. It should be hard by tonight or tomorrow and then I will give this a shot. I am just going to use regular olive oil or manzola oil.
__________________

Butterz is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×