Torn Croutons Food

STORE-BOUGHT CROUTONS CAN'T COMPETE WITH THESE HOMEMADE ONES

Steps:

• Preheat the oven to 400˚F
• For more tooth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices
• Cut each slice into inch-wide strips
• Working over a large bowl, tear each strip into inch-size pieces
• Alternatively, you can just tear croutons directly off the loaf, as long as you get somewhat evenly-sized pieces
• (I find that pre-slicing speeds up the whole process and yields even, yet rustic-looking croutons, so it's my preferred method
• ) Toss croutons with olive oil to coat evenly, then spread in a single layer on a baking sheet
• Use a second sheet as needed to prevent crowding, which will entrap steam and keep croutons from browning
• Toast croutons for 18 to 22 minutes, checking after 8 minutes
• Rotate pans, switching their oven positions, and use a metal spatula to turn and rotate croutons so they brown evenly
• Once they begin to brown, check every few minutes, continuing to turn and rotate
• Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking
• Bake until croutons are golden brown and crunchy on the outside, with just a tiny bit of chew on the inside
• Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed
• When done, let the croutons cool in a single layer on the baking sheet
• Use immediately or keep in an airtight container for up to 2 days
• To refresh stale croutons, bake for 3 to 4 minutes at 400˚F

TORN CROUTONS

Steps:

• Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
• Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
• Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
• Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

TORN CROUTONS

Steps:

• Preheat oven to 325 degrees, with rack in center. Pull bread apart, creating pieces about 1/2 to 1 inch long. Place in a medium bowl, and toss with oil. Season with salt and pepper, and spread on a baking sheet in a single layer. Bake until golden brown and crisp, stirring once as edges begin to brown, about 25 minutes. Let cool.

HOMEMADE CROUTONS

Steps:

• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

CROUTONS

Steps:

• Cut buns into bite size pieces.
• You can also use bread, which can be fresh or 'day-old'.
• Place pieces in a bowl and drizzle oil over as you stir to coat.
• Feel free to use more or less oil than is called for.
• The more oil you use, the more melt-in-your-mouth they will be.
• Sprinkle with seasoning salt.
• You can also use garlic powder, oregano, Italian seasoning or any combination of them.
• Bake at 350°F for about 15 minutes, stirring once.

TORN CROUTONS {HOMEMADE CROUTONS}

Steps:

• Preheat oven to 325°F.
• Tear the bread into evenly sized small-bite pieces over a large mixing bowl. Gently toss in the salt, garlic, onion, and dried oregano and lemon zest if using. Drizzle the oil or fat evenly over the bread and toss gently with your hands or a wooden spoon to distribute the fat. Scatter in a single, uncrowded layer on a rimmed baking sheet and bake for 15 to 20 minutes, shaking the pan every so often, until the croutons are dry to the touch and lightly golden brown in some places. Remove the pan from the oven and let the croutons cool on the pan. They will continue to crisp as they cool. Use within 3 hours, or cool completely and store at room temperature in an airtight container.

HOMEMADE CROUTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

CROUTONS

Steps:

• Preheat the oven to 300 degrees F.
• Toss the bread cubes with the butter, olive oil, onion powder, garlic powder, seasoned salt, and pepper in a medium bowl.
• Spread the cubes in a single layer on a baking sheet and bake until lightly browned about 20 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.