How to... make croutons

1. Cut the crusts off slices of bread and then cut the bread into cubes - about 1cm for toast-sliced bread, smaller for sandwich-sliced bread. You can also use other types of bread such as wholegrain or focaccia. It's best to use stale bread as it...

2. Heat clarified butter or oil in a frying pan - be generous with the fat as the croutons absorb it first then lose it as they crisp up. (For low-fat croutons see below). You can infuse the clarified butter or oil with crushed garlic or thyme or other...

3. Put the cubed bread in the hot fat and cook over medium heat, tossing and shaking the pan so all sides of the cubes turn golden.

4. When done, drain on paper towels. Croutons are best made fresh, although they will keep in an airtight container overnight.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Homemade croutons are fresher, more flavoursome and cheaper than bought ones.

For a low-fat version, put the bread cubes on an oven tray, toss in a little olive oil and fan-bake at 180-200degC until crisp and coloured.

If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with trick of the trade in the subject line.

To check earlier Trick of the trade columns, visit: http://www.odt.co.nz/news/tags/trick-tradeMore information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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