I’ve made your recipe several times and it been a total hit. In fact I usually make a usually make enough for several days at a time and store them in 1/2 gallon ball jars. Thanks so very much.
I have been craving croutons like I had back in elementry school. They were baked fresh almost daily. They used butter, and they were also the best croutons I have ever eaten in my life. This I think is the same recipie they used, ofcourse I came from an area that had a high concentration of Italians.
I've watched this a few times. I'm going to try and replicate it because of your technique on the garlic. Maybe the masticated garlic penetrates the bread cooking more on the outside and less on the inside creating a complex flavor.
Thank You Joe... That flat edge spatula really seems to be a favourite around your Kitchen...im making these croutons for a family Caesar salad this weekend. Cheers 🍷
I just found your channel 😊🌄 I'm pretty sure you're Italian, I am not, however we talk the same way about ingredients and food so it's refreshing to watch you do it 😊 I don't go shopping on Sundays but tomorrow I'm picking up a baguette and can't wait to make these croutons so thank you for this recipe. Bon Appetit
Delicious!! I made these with your Vito and Joe’s olive oil, which I’ll be repurchasing. Thank you for all the great videos. Because of you I’ve kicked it up a notch in the kitchen!
Joe, I used your recipe for croutons. I cut up a bagel w everything into bite sized pieces. The crouton !!! Get outta here! And I never like croutons! Thank you so much!!
Hey Joe, how early can I make the croutons? I need it for Easter, but don't want to make it the day of since it'll be super busy. Thanks and great recipe!
Hi there loving this recipe but I have a question did you double cook the croutons meaning cooked 10 min then afterwards coating them with mixture for 10 more min I looks so good and I love the music
Did you mean TO SAY (1) TABLESPOON OF SALT? I ended up throwing the entire batch away as the croutons were so salty you couldn't eat them. :( I remade the recipe using (1) TEASPOON of salt and it came out marvelous! Trust me, I'm a salt addict and I know salt!
I tried this with less bread and put 5 cloves of garlic. Mines turned out pretty nice but I should have put 3 cloves of garlic for the amount of bread I was using so the garlic was a bit overpowering otherwise it was Perfect!!!
marcjtdc Most resteraunts and on some cooking shows they do that. using those many dishes, especially when baking is a bit easier when it comes to baking.
I made these last night and really liked learning how to make garlic paste. However, they were too salty and peppery for me. I had to shake off the excess in a colander. As a health issue, no one needs that much-added salt. Surely that amount was a mistake and should have been half of that amount. Start with less and add as your taste calls for it.
SINCE MY WIFE WIFE PASSED AWAY, I'VE BEEN COOKING MORE (duh!)...I DICE THE BREAD AFTER IT'S TOASTED, AND PUT THE CROUTONS IN A SCREAMING HOT PAN OF OLIVE OIL & FRESH GARLIC...IT'S MY HILLBILLY VERSION OF "ACTUALLY COOKING"...IT WORKS. (YOUR MILEAGE MAY VARY)...
I appreciate the recipe video, but did not appreciate having to replay it a couple of times due to the high speed in which it was delivered. Thankfully it was a video and not just audio or I’d have given up on trying to decipher it (aging brains don’t process high-speed talking as well as younger brains). 🥴
That is the most long winded and wasteful method to pure garlic I have ever seen. Peel, slice, lay cling film on top, hammer, scrape with a mini spatula... Friends, all you need to do this job is a knife and a chopping board.
What made me Cringe was that when you rest Anyfood on that counter NEXT to the Stair Case, the traffic of ppl going up & down Kicking up Big Dust on ANY food going on in the kitchen, Yikes! 😟
