• henfredemars
    link
    fedilink
    English
    arrow-up
    105
    arrow-down
    2
    ·
    5 months ago

    If the croutons hurt, you’re doing it wrong.

    • Subverb@lemmy.world
      link
      fedilink
      English
      arrow-up
      34
      arrow-down
      1
      ·
      5 months ago

      The problem is that store bought croutons have normalized being dry, hard bullets. It’s not like that when they’re made fresh. They’re beautiful little pieces of buttered texture in your salad.

      • Hugh_Jeggs@lemm.ee
        link
        fedilink
        English
        arrow-up
        15
        ·
        edit-2
        5 months ago

        Fresh croutons are one of the single best advantages of an air fryer

        Part-baked baguette cut into chunks, spray with olive oil, six minutes, shake after three. Nothing else needed

      • Mubelotix@jlai.lu
        link
        fedilink
        English
        arrow-up
        6
        ·
        5 months ago

        A crouton is actually supposed to be that dry. It’s literaly in the name. A crouton is a piece of bread that’s so dry and old you can’t eat it, so you break it into pieces and put it in your other food

      • Acters@lemmy.world
        link
        fedilink
        English
        arrow-up
        1
        ·
        5 months ago

        Get a spray bottle or just coat your hand in water. Get a plate of croutons lightly moist. Then, just microwave it for about 30 seconds.

        There you doctored the croutons from “being a pain” to something regular normies can enjoy

    • Slovene@feddit.nl
      link
      fedilink
      English
      arrow-up
      31
      arrow-down
      1
      ·
      5 months ago

      Well look at Mr. Never Had The Roof Of Their Mouth Cut By Sharp Edges over here!