you want to know how to make croutons at home? Croutons are available
easily in the stores. But the homemade croutons are also very easy to
make and taste great. If you usually buy croutons, just give it a try
and make them at home.
Another reason to make croutons at home is that you can use up the leftover bread. You can make and store the croutons and use them when you want.
Not only you can make plain croutons, you can flavor them according
to your liking. Garlic croutons, pepper croutons, spicy croutons etc.
All the methods are given below.
Choose the one that is convenient to you and the type of croutons you want to make.
Making croutons at home is very easy and economical as you can use up your left over bread.
You may use any vegetable oil, olive oil, butter or ghee to make croutons.
Remember, the taste will change according to what kind of fat you use. You may also make croutons without adding any kind of fat.These croutons will be dry.
Cut the bread in square or rectangle pieces. Follow the steps given below.
Tip to make garlic flavored croutons:
Use in soup, salad etc. Store the croutons in an airtight jar if you are planning to use it later.
While making croutons in the oven, you need to take care not to over bake them.
The baking time will depend on how soft or hard the bread is.
Fresh bread will take longer to become crisp.
Even after you take them out from the oven, the croutons will become crisper as they cool.
Use in your recipe. Making croutons in the toaster is very useful when you want only a little quantity of croutons and want them fast.
If you are out of bread crumbs but have some croutons, you can make bread crumbs with them.
Put the croutons in the blender and blend till you get your desired consistency, fine or coarse. Use as needed.
Instead of blender, you may crush the croutons with a rolling pin till you get the desired consistency. As the croutons are already crisp, they will get crushed easily.
Remember that these bread crumbs are already toasted. Use them accordingly in your recipes.
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