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Discussion Starter · #1 ·
I just ate at my company picnic dinner, and the Croutons they had in the salad were nice WARM and SOFT!!! they were YUMMY!<img alt="" class="inlineimg" src="/images/smilies/cool3.gif" style="border:0px solid;" title=":cool:"><br><br>
Now keep in mind I'm used to buying packaged Croutons, they are always crunchy, it's like your eating rocks, and I learned to live with it.<br><br>
Now is there a way I can soften the packaged Croutons? I really like the seasoning and I'm no cook. How hard is it to make croutons? I'm no cook.<img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":huh:">
 

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Isn't croûtons without crunch just warm bread?
 

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Making croutons can be as easy as making toast, putting on garlic butter and cubing it. I think the traditional method is deep fried, which makes them much crispier, but not so healthy. I also hear it's better with stale bread.<br><br>
As for softening packaged croutons, I doubt it's possible without making them soggy.<br><br>
Experiment with different spices and different methods and you'll find a way you like <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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The only way I know how to make soft croutons is to take little pieces of leftover pizza dough and deep fry.
 

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Ah, not soft-soft but soft as in not rock hard.
 

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Making croutons is very easy. Cube some bread, melt some vegan margarine or pour a bit of olive oil of your choice in a large skillet, add cubes and any seasoning you like ( garlic salt, dried parsley flakes, or my favorite, dry Italian salad dressing mix). Make sure you stir well and that all cubes are coated. This is where I usually transfer them to a baking sheet at 250 for about 20 min.,but I suppose if you wanted them soft you could skip that part and just keep on lightly sauteeing them until they're a bit crispy on the edges but still soft in the middle. I can't think of a way to soften packaged croutons, however. Home made is so much better anyway!<br><br>
Here's a recipe to help out with measurements:<br><br><a href="http://www.theveggietable.com/recipes/croutons.html" target="_blank">http://www.theveggietable.com/recipes/croutons.html</a>
 

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Discussion Starter · #7 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>sallyomally</strong> <a href="/forum/post/3011955"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Making croutons is very easy. Cube some bread, melt some vegan margarine or pour a bit of olive oil of your choice in a large skillet, add cubes and any seasoning you like ( garlic salt, dried parsley flakes, or my favorite, dry Italian salad dressing mix). Make sure you stir well and that all cubes are coated. This is where I usually transfer them to a baking sheet at 250 for about 20 min.,but I suppose if you wanted them soft you could skip that part and just keep on lightly sauteeing them until they're a bit crispy on the edges but still soft in the middle. I can't think of a way to soften packaged croutons, however. Home made is so much better anyway!<br><br>
Here's a recipe to help out with measurements:<br><br><a href="http://www.theveggietable.com/recipes/croutons.html" target="_blank">http://www.theveggietable.com/recipes/croutons.html</a></div>
</div>
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OOOOOOooooOOOH, the receipe calls for "sandwich bread" I assume this means the crappy unhealthy white bread, or will wheat(whole?) work?
 
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