Toast, for Soup
Ingredients
Directions
Prepare
Cut the bread into dice no larger than ¼ inch square.
Toast the bread lightly on both sides.
Fry and serve
Heat the hot fat in a frying pan.
Add the bread dice to the pan and fry until crisp, about 1 minute.
Remove the dice with a slotted spoon and drain on an inverted sieve for 1-2 minutes.
Serve on a separate dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bread
- Provides the body that fries into a crisp, crunchy texture.
- Frying fat
- Conducts heat to dry and brown the bread surface, adding richness and flavor.
The step that matters
Frying until crisp. Fat must be hot enough to dry the bread surface quickly; cooler fat soaks in and makes the dice soggy, while overlong frying burns them. Draining on a sieve lets excess fat run off so the crispness holds.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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