Crouton
Crouton
Crouton (/kruːˈtɒn/), from the French word "croûton" meaning "little crust", is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as well as soups and stews.
Etymology
The term "crouton" is derived from the French "croûton", itself a diminutive of "croûte", meaning "crust". The earliest known use of the term in English dates back to the 19th century.
Preparation
Croutons are typically made from leftover or stale bread. The bread is cut into cubes and then either sautéed in butter or oil, or baked, until it becomes crispy. Seasonings such as garlic, herbs, and cheese may be added for flavor.
Uses
Croutons are most commonly used as a garnish for salads, particularly Caesar salads. They can also be used in soups and stews to add texture and flavor. In addition, croutons can be ground up and used as a topping for dishes such as casseroles or as a filler in dishes like meatloaf.
Related Terms
External links
- Medical encyclopedia article on Crouton
- Wikipedia's article - Crouton
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