What's the point? Whenever I've eaten them dry I've always ended up coughing like a bastard, and if you put them in soup they just turn back in to bread.
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"Croutons"
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They're the only things that make Cup-A-Soup worth the effort of boiling the kettle.
However, now I can't eat bread anyway without shitting myself in public, I would agree that croutons are absolute rubbish. Crouton-free Cup-A-Soups (or even Cup-A-Soup-free Cup-A-Soups) are where it's at.
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Good croutons are really, really good. I had a fantastic tomato soup not long ago with croutons that were really just small fried cheese sandwiches. Real croutons, made from actual bread and fried so they have a crunchy exterior but retain some of the gooey interior bready goodness are delicious and almost inevitably make salads both much better and much less healthy. They differ from those weird solid cubes of breadcrumb that you get at salad bars in the same way that a real soup differs from a cup-a-soup.
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Originally posted by Amor de Cosmos View PostAny crouton made from proper sourdough/levain bread will be gluten-free
Although a bit of research suggests that it's not necessarily completely gluten free, but certainly massively gluten reduced
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We didn't know either until we met a baker who'd attended the French National Baking & Pastry Making Institute in Rouen, he explained it. La Signora is gluten intolerant and discovering proper sourdough was like Christmas morning for her.Last edited by Amor de Cosmos; 14-09-2018, 03:36.
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Are the larger fellas really 'croûtons' though? A bowl of bouillabaisse is best accompanied by a giant piece of sautéed bread floating 'pon it, said slice liberally spread with creole garlic mayonnaise, or similar. I don't really consider that a croûton as such, although perhaps it is...
Regular croûtons are also great, obviously. Just don't leave them hanging around too long or they will indeed become 'bread sponges'. Especially in a Caesar salad if you've left half of same in the fridge over night.
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