Fried Bread for Soups
Ingredients
Directions
Cut stale bread into small cubes.
Fry the bread cubes in boiling fat until brown, about 30 seconds.
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
- Stale bread
- Dry, firm cubes hold their shape and crisp up rather than turning soggy in soup.
- Boiling fat
- Carries heat quickly into the bread, browning and crisping its surface.
The step that matters
Frying the bread cubes. Bread fries in seconds, so it can go from golden to dark and bitter quickly. Keeping the fat hot and watching the colour gives crisp, evenly browned cubes.
“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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