They are toasted and seasoned so they have more flavor than simply dried bread.
They have to do a little dance with Maillard first.
I hate them too. I don’t eat any bread that crunches. Nope.
So does that mean you like doughy pizza crust? 🤔
Good,selfmade and freshly made ones, are heavenly.
Yes, the entire point is to make use of stale bread.
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.
Croutons are low-key a great snack too, right outta the bag.
croutons are just stale dry bread with incredible seasoning that taste fantastic*
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.
toasted
They add great texture and are wonderful as a flavor binder.
And plenty of butter and seasoning.
Seasoned toast bites (made from stale bread).
I suspect most commercial ones are fried
They also don’t get soggy and dissolve when mixed with dressing the way I imagine normal bread would.
