Julia Child's iconic cookbook, 'Mastering the Art of French Cooking', features a unique crouton-making technique that emphasizes baking bread cubes at 325°F. Unlike traditional methods, she recommends baking the croutons without fat for the first half of the time to allow them to dry out and become porous. Halfway through the cooking process, cooks should apply butter or olive oil, which helps improve flavor and texture. Child suggests using beef drippings for an extra umami kick, and while she prefers French bread for croutons, sourdough and pumpernickel are also good alternatives.
Julia Child's technique for croutons involves baking bread cubes at a lower temperature and adding fat halfway through, creating extra crispy and flavorful results.
Using beef drippings or high-quality olive oil enhances the flavor of croutons, allowing them to absorb soup better and provide a richer taste.
Child's method of toasting croutons for 15 minutes before oil roasting them enables them to dry out and become porous, enhancing their texture.
For the best croutons, use sturdy breads like French, sourdough, or pumpernickel, which can withstand soaking in soups without losing their structure.
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