Croutons

The cool received their original name thanks to the French language and the word crouton, which literally means "humpback. " It is noteworthy that initially cool was considered a sweet dessert dish, which was made on the basis of white bread from wheat flour, on top of which fruits, berries and nuts were laid out, as well as poured with honey or sugar syrup. However, over time, other types of cool appeared. The interesting thing is that cool is just a kind of well-known croutons.

However, cool foods are classified as separate subspecies of culinary products, since this dish has found wide application in the national cuisine of many states, including the Russian Federation. The first cool ones began to be made in France. Moreover, this type of grenoc was invented, as often happened with many famous culinary masterpieces, thanks to the occasion. The court cook missed the moment and the nobleman's favorite dish was hopelessly spoiled. In addition, only a small number of the necessary ingredients remained in the kitchen, and there would simply not be enough time to purchase new ones before the feast began.

The resourceful cook found a way out of the situation, cut bread into even square pieces, fried in oil and added it to the finished dish. This technique was to the taste of not only the king. Since then, cool have been used in many dishes of French cuisine. Most often, cool is used as an ingredient in salads, soups or snacks. The crisp-fried pieces of white bread are added to the world-famous Caesar salad. However, cool is best combined with a variety of meat, fish and vegetable fillings. Cool can be a great light snack or an original dessert.

Bread is not only "the whole head, " it is a universal food product, which is perfectly combined with almost any other food. And cool is made from bread, so this product has all the qualities of bakery products, and at the same time acquires new characteristics in the process of making a dish. There are a great variety of cool varieties. The most popular, the so-called soup cool. The product is often used as an additional ingredient in soups and salads.

In addition, special flavored cool is made. Cool can be garlic, cheese and cream, with egg, spices or herbs. Culinary masters argue that cool can not only decorate and increase the size of the finished dish, as well as bring new colors to its taste palette. Famous chefs specializing in French cuisine use cool as a kind of signature. Designer figures are cut from toasted bread pieces, with the signature of the cook who prepared the dish.