Wok-Fired Croutons!

Turns out the wok is the perfect vessel for making crispy, garlicky croutons. Who knew?

Wok Fired Croutons

Wok Fired Croutons

The method and benefits:
*Start by heating olive to the smoking point, turn down a bit, add chopped garlic and toss, away from the heat, until the oil is infused with the garlic taste.
*Add your cubes of stale bread (a wok will accommodate a large baguette) and toss so the oil evenly coats all sides.
*Return to the heat and, using a wooden spoon, spread out the croutons up the sides of the wok so each gets some contact with the hot surface.
*Like parmesan with your croutons? Add a couple of tablespoons now. Toss a few times and, again, distribute the cubes up the sides of the wok.
*Turn off the heat. The croutons will continue to crisp in the residual heat. When they return to room temperature, store in an airtight container unless you are using immediately.

This entry was posted in Cooking, Eating and tagged . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.