Krutoni su mali komadići hleba koji se isuše ili ispeku dok ne postanu hrskavi. Najčešće se začinjavaju maslinovim uljem, solju, belim lukom i začinskim biljem, a koriste se kao dodatak jelima.
To su:
- kockice ili trake hleba
- pečene u rerni ili kratko pržene
- hrskave spolja, suve iznutra
Najčešće se dodaju:
- supama (posebno krem supama)
- salatama (npr. Cezar salata)
- kao posip za povrće ili testeninu
Odakle potiču krutoni?
Krutoni potiču iz Francuske.
Reč “crouton” dolazi od francuske reči “croûte”, što znači kora ili komad hleba. Nastali su kao način da se iskoristi stari hleb, što je bilo veoma važno u tradicionalnoj francuskoj kuhinji gde se hrana nije bacala.
Prvobitno su se:
- služili u supama kao zasitan dodatak
- kasnije postali standard u salatama i finijoj gastronomiji
Gde se koriste krutoni?
Krutoni se koriste kao hrskavi dodatak koji daje teksturu i aromu:
1. Supe i corbe
- Paradajz supa
- Krem supa od pečuraka
- Čorbe od povrća
3. Salate:
- Cezar salata
- Zelene salate sa jogurt prelivom ili senf prelivom
- Proteinske salate (pileca salata, tuna)
4. Topla jela:
- Posip za testeninu
- Preko gratiniranog povrća
5. Kao zamena za prezle (u malim količinama)
6. Predjela:
- Uz humus
- Baba ganus
7. Kao hrskavi element na tanjiru
Koje vrste hleba su najbolje za krutone?
1. Najbolji izbori:
- beli hleb (jučerašnji)
- tost hleb
- baget
- ciabata
-domaći pšenični hleb
2. Za dijabetičku i zdraviju varijantu:
- hleb sa semenkama (bez dodatog šećera)
❌ Izbegavati:
- jako svež hleb (neće biti hrskav)
- mekane mlečne kifle
Koliko krutona ide u porciju supe ili salate?
1. Za supu.
- Kod klasične ishrane, za jednu porciju supe dovoljno je 10 do 15 g krutona.
- To je mala šaka ili jedna kašika-dve, taman da da teksturu bez da preuzme jelo.
2. Za salatu.
Standard 15 do 25 g krutona po porciji, jer salata ima više zapremine i traži malo više hrskavosti.
3. Kod dijabetičke ishrane.
Preporučuje se da se količina smanji na 10 do 20 g, i to uvek uz dosta povrća i proteina.
4. Kod LCHF i keto varijanti ne meri se gramima hleba, već količinom zamene. Dovoljno je 1 do 2 kašike pečenih semenki, mala šaka čipsa od sira ili par kašika pečenih pečuraka po porciji. Više od toga lako preoptereti jelo masnoćom.
Croutons are small pieces of bread that are dried or baked until crispy. They are most often seasoned with olive oil, salt, garlic and herbs, and are used as an addition to dishes.
They are:
- cubes or strips of bread
- baked in the oven or briefly fried
- crispy on the outside, dry on the inside
Most often they are added to:
- soups (especially cream soups)
- salads (e.g. Caesar salad)
- as a sprinkle for vegetables or pasta
Where do croutons come from?
Croutons originate from France.
The word "crouton" comes from the French word "croûte", which means crust or piece of bread. They were created as a way to use old bread, which was very important in traditional French cuisine where food was not wasted.
Originally they were:
- served in soups as a filling addition
- later became a standard in salads and finer gastronomy
Where are croutons used?
Croutons are used as a crunchy addition that gives texture and aroma:
1. Soups and chowders
- Tomato soup
- Creamy mushroom soup
- Vegetable soups
3. Salads:
- Caesar salad
- Green salads with yogurt dressing or mustard dressing
- Protein salads (chicken salad, tuna)
4. Warm dishes:
- Sprinkle for pasta
- Over au gratin vegetables
5. As a substitute for breadcrumbs (in small quantities)
6. Appetizers:
- With hummus
- Baba ghanoush
7. As a crunchy element on the plate
What types of bread are best for croutons?
1. The best choices:
- white bread (yesterday's)
- toasted bread
- a baguette
- ciabatta
- homemade wheat bread
2. For the diabetic and healthier variant:
- bread with seeds (without added sugar)
❌ Avoid:
- very fresh bread (it will not be crispy)
- soft milk buns
How many croutons go into a serving of soup or salad?
1. For soup.
- With a classic diet, 10 to 15 g of croutons are enough for one portion of soup.
- It's a small handful or a spoonful or two, just enough to give texture without taking over the dish.
2. For the salad.
Standard 15 to 25 g of croutons per portion, because the salad has more volume and requires a little more crunch.
3. With diabetic nutrition.
It is recommended that the amount be reduced to 10 to 20 g, always with plenty of vegetables and protein.
4. With LCHF and keto variants, it is not measured by grams of bread, but by the amount of replacement. 1 to 2 spoons of roasted seeds, a small handful of cheese chips or a couple of spoons of roasted mushrooms per serving is enough. More than that, it is easy to overload the dish with fat.
No comments:
Post a Comment