Wound up making 3 bags (36oz) of croutons. Should be enough for the soup.
It’s Monday. Thanksgiving is all the way on Thursday. In my house these would clearly be snacking croutons. They’d never see the soup.
We had a Thanksgiving where there weren’t enough croutons to go around and now it’s one of the perennial stories told between courses. “Do you remember when the kiddie table didn’t get enough croutons?!” There isn’t a person at the kiddie table under the age of 30, and we have long memories.
Now that it’s my responsibility, I won’t let “Remember that time @shnizmuffin@lemmy.inbutts.lol didn’t make enough croutons,” become the next generation’s casual dunk.
Yep. Looks like it.
They’re so evenly browned. What setting did you use?
Deep fried in canola oil @ 360°F for 4m15s (agitate every minute to ensure even cooking).
My peasant air fryer method can’t compare
You are correct, air fryers are trash. Thankfully, you can undo your mistake on the cheap. Countertop deep fryers are less expensive. (My first one was $30 USD before I realized “holy shit I’m good at this,” and upgraded to a larger $65 unit.)
It’s easily the second-best purchase I’ve ever made.
#1 is the OXO Mandolin (largely used for prepping French fries).
Edit: accidental Markdown.
You make perfect croutons and aren’t terrified of mandolins? You sure you’re allowed in the *dull men’s club?
I’m extremely afraid of mandolins, which is why I bought the brand specifically designed for arthritic geriatrics.
I also have a big “oops boiling oil” scar, which chicks dig (I’m told).
I’m allowed in the dull men’s club because I deep fried bread for three hours.
