Making The Perfect Crouton (For Soups, Salads and Snacking)
ฝัง
- เผยแพร่เมื่อ 16 ต.ค. 2024
- Croutons are an artform. Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: masterworks.ar... - Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. 🎨 See important Masterworks disclosures: masterworks.io/cd
📘 My Cook Book KITCHEN PASSPORT!
bit.ly/kitchen...
🥔 Andong Croutons
1/2 loaf of yeasted, light white bread, cubed
1 large clove of garlic, minced
1 small bunch of fresh rosemary / thyme / oregano / sage
2 Tbsp melted butter
2 Tbsp olive oil
3 Tbsp grated parmesan
1 tsp smoked paprika (optional)
Video by Andong
Channel Producer Grace Phan-Nguyen
/ phantagepoint
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
/ danielgonzalezlombardi
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
What would your perfect crouton look like? Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: masterworks.art/andong - Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. 🎨
Apparently masterworks is a scam
Another great episode Andong.
I use a similar bread but flash fry them in a neutral oil with a couple of spoons of duck or chicken fat. (Tried bacon once, it was too much) Throw the hot croutons in the seasoning and it sticks beautifully. Even parmesan. I realize this isn’t the healthiest method but it’s quick and they sure taste good.
@@billycarroll9153 sounds nice
Not using scamming and very damaging sponsorships like masterworks….
This sponsorship deal is, in my opinion, up there with the worst crypto-based Ponzi schemes. That's minus one subscriber.
The best croutons I ever had were brioche buns, cut into cubes, deep fried until crispy, then tossed in parmesan, a tiny touch of garlic powder and black pepper. We would serve them in a caesar salad at my restaurant and customers would rave about them.
And thus, the "Croudong" was born
Came to the comments for this comment exactly
Heres a life hack; many places will give you their old bread for free, which is dry and makes for better croutons. I like to (lightly) toss mine into oil and garam masala before roasting.
Great idea!!
You Europeans with your bakeries. Around here, old bread is wonderbread that's been sitting on the shelf for three months. It won't go stale, it won't mold. I don't know what it is, but it's bread in name only.
@@MrVovansim It's not the bakeries it's the customers. They only want "fresh" bread, that means baked on the same day. Even if it's sourdough which tastes better if it's at least a day old and also more easily digestable.
🤷
nobody gives you their day old bread free
@@MrVovansim what hicktown do you live in that doesn't have bakeries?!? are you from a Republican state?
I'd be interested in how a japanese-style milk bread turned into croutons tastes like. Sounds like something that needs looking into to me 😁
Once used leftover rosemary focaccia as croutons. They were amazing.
I would say to do the butter, herbs, and garlic as pre-seasoning then do the olive oil and parmesian as second seasoning. It'll help the parm adhere better.
Me: So he just needs a square loaf of rustic bread.
Andong: OPTION NUMBER 5!
Dutch people understand as well. The annual bombardment is upon us. Happy new year everyone!
I thought "fancy" homemade croutons were fried in a pan. You learn new things every day!
that's the only way I've ever made them.
i am so glad i have spent the final moments of my 2022 evaluating bread. i am a better man for watching this
I think the easiest way of getting around the parm not sticking would be keeping a little bit of the oil from before baking, then tossing the croutons in it again to get a fresh coating to which the parm can stick.
Or just spray the half-baked croutons with a natural flavoured oil. Ialways have some canola oil in a short bottle, but you can buy these of the shelf, not Pam though - it's taste will ruin everything.
Wonderful expedition into the perfect crouton! To get the Parm to stick better to your crouton during the mid point seasoning, try a very fine mist of olive oil to slightly moisten the surface. An oil sprayer used for cooking such as those found at Amazon work great.
Andong has documented two cases of premature New Year's Eve firecracker discharge today. :D
For the loaves with thick crusts, why not remove it when cutting it into croutons? Toast them a bit less than the larger cubes, then turn them into breadcrumbs. You'd then have two products for the price of one!
Wishing you and your loved ones and everyone reading this a good start into what hopefully will be a great new year for all of you. See you on the other side
Knowing how Europeans love their dense, crusty loaves and disdain American -styrofoam- Wonderbread, I was pleasantly surprised by how well the sandwich loaf rated. I thoroughly appreciate how you described all the qualities, good and bad, that you found in each bread's crouton. I'm glad you had that in-between option to get the perfect light, crispy crouton without sacrificing flavor and character!
Found your video when trying to use a white-bread brick from a bread maker (yeast didn’t rise correctly). Although I had to bake a lot longer, to finish baking through, the croutons turned out great. I used a pizza-spice mix for the herbs. The smoked paprika at the end was a nice touch. Very tasty and good for snacking. Good to know I can still have value from my bread brick. 😊
The no bgm is an interesting choice - not sure if it’s just because it’s different, but I kinda dig it haha
Great video as always :)
13:28 lmao, yes.
also... those croutons look great. I just had soup without some and now i regret it deeply lol.
What's the noise?
@@SeeNyuOG I guess the firework that is almost going on constantly since christmas now.
@@michaelkablitzeditor oh ok phew! i'm sitting here in the US thinking "i did not know Berlin/Germany had a gun problem" 😅
@@pqrstsma2011 The people here in Germany are crazy about new year's eve this year. Fireworks were forbidden for two years because of Corona and the overcrowded hospitals everywhere. Well, the hospitals are overcrowded again ... but ... whatever. Some germans are totally nuts.
@@KitsuneHB 😁
I just ate but now I want croutons
In my hometown there's a medieval themed pub that serves what is basically croutons with cheese in a large bowl and it is amazing
Try turkish pide as it has a fluffy interior it turns out extremly crispy and enjoyable. Thats what we always do. Also use Zatar as spice mix 😉
Guten Rutsch ins neue Jahr dir! 🙂
Fun game: Take a shot every time he says "the roof of your mouth".
Even more fun: Buy and read Andong's book!
save some of the pre-seasoning fat and toss the croutons in it again, right before adding the parm for better sticking?
also, i'd love to see the same kind of test with gluten-free bread types. i wonder how the lack of the binding protein affects the texture/taste/process.
I've been craving croutons lately! Yours sound really good!
For me they’re always better if I start with day-old (at least) bread. But I live in a moist climate.
Nice, this is actually exactly something I was looking for. Got a loaf of older (not yet stale) bread I liked to make into bread crumbs or croutons, so croutons it will be.
I'll probably go for a mix of ghee and olive oil instead of butter, which will probably be pretty close in the same flavor profile, also since I'm out of parmesan at the moment, i'll swap it out for a pinch of MSG (maybe I'll add a pinch of powdered mushroom).
Anyway, thanks for the suggestion that made me waste less food.
Cool!
Happy new year!!
The best choice in bread to use for croutons is the traditional French baguette, which is made with both sourdough and commercial yeast. Next is dinner rolls, bolillos, or ciabatta.
my favorite crouton bread is pumpernickel rye. it's just rye chips and it's so goood
Guten Rutsch! Und danke für deine immer unterhaltsamen Videos ;)
As someone that isn't a Berliner... what is the thing "Berliner's would understand."
I think I know what it is, but I know I'm not versed enough to have any real confidence in that guess.
Everyone at least in Germany understands what premature fireworks are. The thing special about premature fireworks in Berlin is that Berliners think it's special.
@@aoeuable And here i was, thinking they were lost, undetonated munitions from WWII that an EOD team were safely forcing a detonation.
The lack of music in this video makes me feel like I'm staying late for work with Andong in the studio lmaooo
13:26 Happy new year! XD No, not only Berliner get it - Bremen feels like a war zone too.
But... what is the noise? :)
@@hotdogjudge Fireworks
@@porosus2469 Ah! Thanks :)
I made some sourdough croutons over Christmas and they were so dense, they were toothbreaking! But why dear Andong, why no wholmeal? A good light wholemeal loaf makes great croutons.
18:23 was this the water dome bursting?😮
13:31 was that that giant aquarium lift thingy exploding?
You've missed the "tunnbröd" from Sweden! They are already crispy, barley ones are for me because that's what I like. If you want to go crazy, use "knäckebröd". And if you're wondering, no. There is no alternative.
omg the french sour dough one look so good, where did you get it here in berlin? zeit fur brot?
Never thought about using croutons in soup. Usually cause it contains dairy or eggs so Krptonite to Me. Makes sense, would probably be better than saltine crackers in some cases. Sometimes the saltines absorb too quickly.
Hey Andong
I panroast my croutons with a mix of butter and rapeseed oil, so I have the pure butter flavour, dried and fresh (shockfrosted) herbs and some garlic, seasoned with salt. I use ciabatta or French baguette, Pretzels are quite interesting, too!
Have you tried Fladenbrot? They tend to fall apart a bit, but the taste is very nice. I wonder how Simit would go, I'll try that next time I have one left over... or, given that there won't be leftover Simit, I'll just keep one.
Not Masterworks 😢😢😢
What is the slamming?
2/3 to one million subscribers! 🎉
Frankly, this sponsor still seems a bit scammy. But the croutons looks great!
Not sure about Masterworks itself but I used a similar company doing nearly the same and didn't have any bad experience.
well.... i kinda use the method from Gordon Ramsey, also with withe bread but soak them a tiny bit with milk first and then make them in the saucepan with butter and oil with some crushed garlic added in the pan, that gives them just a slight garlic note
Most important for a crouton for me is to stand up to sauces or soups and not get soggy immidiately. That would be an interesting test
You should consider hanging some acoustic diffusers off your ceiling, your recording room has so much echo. Foams and fabrics should be out of the question as they would trap smells from all the cooking.
perfect timing
no views, one like... okay, youtube? xD
I think these would be a bit to overseasoned for me. usually I like them to mostly add a bit texture instead of actual amounts of flavor. so salt and herbs in olive oil would probably do fine for me. still interesting to see the bread types and how they turn out! would you mind doing a follow up episode exploring the best way to make old/dry bread into croutons? (:
Enjoying your channel. Thanks. Also I’m curious to know how you got your name Andong. Andong is a South Korean city famous for deep Confucian roots. Same Chinese letter 安東
From what I gathered, it's just a mispronounciation of his actual name, Anton. He used to live in China, and people there just called him that I think.
Berlins new years eve mayhem sends its regards to the future 13:28
Отлично! С НОВЫМ ГОДОМ!
6:59 I can feel me choking on that just by looking
The perfect crouton is just the perfect garlic bread. That sounds about right.
Hey Andong, u think u can make your own ice cream flavors that are sold in germany at home?
Maybe you could over heat the cheese so it squeezes out its own oil and then you use that for the seasoning
You know you've made a good-ass crouton when the crunch sounds like someone just took out the entire neighboring city block.
Dawn of the third day.
- *Berlin people will understand* -
@Rohan Orton 4.30 somewhere in Bremen-Gröpelingen: BAMBAMBAMBAMBAMBAMBAMBAM!
If you want to parm to stick then just throw the croutons in some more olive oil. Add some extra salt and black pepper for taste
I could be a crouton? Maybe I'll try that this year.
I prefer to make croutons in the air frier, and rather than cutting them with a knife tear them with my hands. Bake with a splash of nice olive oil, season afterwards. Great even browning and crunch with no burnt aromatics.
I totally agree: an air-fryer works wonders for croutins, crostini, toat and bagels. Also quick, clean and frugal refarding powe usage compared to an oven.
Soooo…what was that Berlin earthquake thing?
wann kommt endlich ne Folge über Club Mate? :)
What happens in Berlin? At first i thought its about the broken aquarium.
But because its shattert multiple times i guess fireworks?
How about a video about Armer Ritter? A.K.A German shakshuka
Are you mixing up your dishes? It would be german french toast and not shakshuka 😅
Depends on the recipie - or lack thereof... my friends and I wrangle up some Armer Ritter with whatever is laying around , similar to how we make shakshuka back home :)
@my name is andong
Those are sooo close to the Ruth’s Chris Steakhouse recipe…
You’ve almost got it
Can someone give context to what is happening with “Berlin people will understand” - sorry i am too curious
I'm not sure how to explain to non-Germans what an 'innerer Schweinehund' is but my Innerer Schweinehund WANTS THESE CROUTONS. NOW. ALL OF THEM. OR ELSE.
It's yelling 'OLIVE OIL GARLIC ROSEMARY THYME' since the beginning of the video and it seems you could hear it through time and space - or is it thyme and space ?
nice video bro
Okay! Hier ist meine Idee. Hast Du schon mal was vom Komissbrot gehört. Ein einfaches Angeschobenes-Roggenbrot im eigentlichen Sinne. Wenig Kruste, weiche, dichte Krume. Viel Rogen Arome. Haa! Hier ist meine Meinung mach mal aus sowas ein Crouton. Aromatisch, haltbar in Suppe, Krosch.... und ja müsste was geben. Hmm Also könntest Du probieren. Nur so als Idee... hmm Eigentlich so, fast,
My German grandma uses "semmeln" for that
slayed
Happy new year
I am sorta missing the music in this video though...
Love the vid.
However, either you changed your mic, or your studio needs a lot of noice cancelling treatment.
Nice French bread....!
is there music missing?
9:50 min in and ure testing fats. wondering why u wouldnt do the fats first as we dont know if certain breads that were inferior before might be superior with certain fats added.
Everyone usually uses stale bread. Does that matter?
yes and it wasn't mentioned in the video, but you usually need to to cut and air it out for about at least 12 hours for the best results otherwise you just get a crispy outer shell with the centre still being moist.
salt? MSG?
What was that bang?
Not too crusty not too dusty is how most people describe me.
wow... the lack of background music REALLY makes a difference here.
Mantou would make good croutons.
German Toastbrot, your sandwich bread, is very different than American sandwich bread. American sandwich bread is closest to the last bread you ended up using, though not as good of quality.
Let me ask you one thing- you suddenly wake up and end up being diagnosed with coelliac disease (not so uncommon these days) and all you had to do with is gluten-free Schar B-mix flour that healthcare provides for you. Could you replicate any of those breads and croutons? Could you bake any of pizzas &c? Inquiring minds would like to know (my dearest friend is diagnosed, and I'm also trying to reduce gluten consumption- except for pizzas and baked goods that I cannot resist) and would welcome if you applied your your knowledge and analytical mind powers to that problem. BTW, loved your turkish lentil soup recipe- the first recipe I followed to a t and it turned out absolutely delicious and spectacular.
I've never used that type of flour, so I can't say whether you could replicate stuff like pizza or other breads, but if my personal experience with other gluten-free products is anything to go by, you can replicate it, but it won't be nearly as good. Your pizza would probably be pretty similar to that cauliflower crust pizza if you've ever had it (kinda floppy and chewy). Looking at the ingredients of the flour mix, it's cornstarch (labeled as maize starch), rice flour, and lentil flour.
I would say rather than try and make a disappointing version of the types of breads that you already eat, try to make the best versions of bread that is already inherently gluten free or requires very little gluten like most flat bread.
I'm assuming if your health care actually provides you with help that you're probably not American, but corn flour (maize flour?) Is inherently gluten-free, and you can make stuff like corn tortillas from it. You could probably also make flour tortillas using that special flour, in addition to most other flatbreads. They might not be exactly the same, but they'll probably be pretty close.
I would say if you're trying to lessen the amount of gluten you're eating, don't try any one for one replacements. You'll basically always be disappointed, and it will make it very difficult to stick with it. Instead broaden your horizons to things that you might not have tried otherwise. Find things that you like that are inherently gluten free rather than just make something that is supposed to have gluten but just disappointing.
A local resturant makes their own using a pumpernickel bread.
Your boi Andong being crazy at making those Crutongs, like Professor Utonium did with his girls xD
feed me thooooooooose!
Come on then, whats the bang? Is it fireworks or something else 🤔
perfect cruton:
put sliced bacon in a pan and let it render all it's fat
toast the sliced bread (whatever bread you want) in the redered fat
cut and finish in the oven (not too much time on the oven so it doesn't get too dry)
That's it.
You are welcome.
crouton
Croutons with Brioche made with a part of milk whey from Greek yogurt
Just cut the brioche in cubes and put in the oven
Change the butter with any fat that you like (85% of the butter weight) + milk whey (15% butter weight)
Add spices powders when the croutons are out of the oven
Did you change something to this room, or to your mic setting in the room ? you have such a bad reverberation in your sound, you never had that before. whatever you did there needs to be undone ^^.
Does not feel like cake ? What :D
Only good use for cheap white bread is to make " clay "jewelry.
Not only berlin people understand xD
Wtf is up with the scammy sponsor?? Come on andong