Yes, the entire point is to make use of stale bread.
Good,selfmade and freshly made ones, are heavenly.
Well, good PR and a bunch of recipes that call for them
That we buy croutons in stores is why the French don’t believe Americans can cook
You’re wrong actually. I don’t know anyone who makes his own croutons in France. We buy them premade, they are round and small, and you can either buy the natural bread kind, or the garlic flavored kind. Link for an example: https://www.carrefour.fr/p/croutons-ail-tipiak-3185200001358
Of course you can make your own shitty croutons with bread and a toaster, but it’s annoying and most likely a waste of time because we eat croutons at most once a year.
Also we love Americans, the so-called hate between people is shitty propaganda that has been existing as long as I can remember (except for Trump, he’s an idiot in every country).
I wouldn’t tease if I didn’t love. :)
Americans think the French mock our food culture in the way that we mock their military resolve – only in jest, or on the lips of the dumbest citizens of our respective countries.
America’s far too obese to not have amazing food, and we would still be part of the British empire (or speaking German!) if the French did not know how to fight.
Wtf? I know multiple french people (I live right at the border) who make them themselves and taught me how to. (And freshly made is a huge difference. But the fact that you think one makes them in the toaster…ugh…)
Giving food French names seems to make them more marketable.
They have to do a little dance with Maillard first.
I hate them too. I don’t eat any bread that crunches. Nope.
Croutons are low-key a great snack too, right outta the bag.
toasted
croutons are just stale dry bread with incredible seasoning that taste fantastic*
They also don’t get soggy and dissolve when mixed with dressing the way I imagine normal bread would.
I always thought Ruby Tuesday’s in the US had the best croutons. IIRC, they were black pumpernickel(?) and toasted such that there was still a little bit of softness in the center.
And plenty of butter and seasoning.
They add great texture and are wonderful as a flavor binder.
