|Knife Skills for Chefs|
|by Brenda R. Carlos|
Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professi...
91 - 100 of 156 for how to make croutons
Cut bread into ... cubes. Toss gently to coat. Place on ... minutes. Stir occasionally. Drain on paper towels. Store in airtight container. Yields 8 cups.
In small bowl ... degrees. Stir occasionally to toast sides. Cool ... plastic bag. Serve as a garnish on soups or fresh green salads. Makes 5 to 6 cups.
Heat the butter ... garlic and continue to cook a few ... achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.
Preheat oven to broil. Spread both ... sheet and broil, flipping cubes once or twice, until cubes are golden brown. Cool and store in an airtight container.
Slice breadsticks with ... over breadsticks, tossing to coat. Combine Parmesan ... Cool and store in airtight container for up to 3 weeks. Yield: 10 cups.
Cut bread into ... crisp, stirring frequently. Cool slightly. Stir in oil and sprinkle in rest of ingredients. Toss to coat. Store in covered container.
Place garlic in ... heat. Add bread cubes, stirring frequently until all sides are brown. Transfer to paper towels to drain and cool. Excellent for salads.
In small bowl mix cheese, oregano, garlic powder, basil and salt and pepper. Set aside. In large bowl toss bread cubes with oil, then toss with ...
In small bowl, ... golden, stirring occasionally so all sides toast. Cool. Makes 4 to 5 cups. Store in plastic bags secured with tie; will keep about 1 month.
Add garlic, parsley, ... sauce and Tabasco to melted butter. Mix ... even browning. Store in an air tight container at room temperature. Serves 10 to 20.
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