Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Mar 21, 2008 04:20 AM

chewy croutons?

i had a salad bar salad the other day and they had some nice looking croutons made from a dark rye. I piled a few on top of my salad, but I was surprised when I bit into the first one and while it was crisp on the outside, it was somewhat chewy in the middle, sort of like it hadn't been toasted enough. I always thought croutons were "supposed to be" crispy/crunchy all the way through. any comments?

  1. Click to Upload a photo (10 MB limit)
  1. prepackaged commercial kinds usually are. fresh made often aren't.

    1. Not sure what kind of comments you are looking for, but I agree croutons should always be fresh and crunchy! I believe that they are added to give the salad texture and a firm crunch. My fave part of a salad is usually the crouton, chow mein noodles, or wontons!

      1. Ruby Tuesday's? I figured it was that the bread was too fresh when lightly toasted. I sort of liked it but haven't been back in three years.

        3 Replies
        1. re: elgordoboy

          I think they are Ruby Tuesday's croutons as well. I haven't been there in ages, especially since I've become a chowhound. I've always loved that they were kind of soft and not typical of other croutons.

          1. re: elgordoboy

            you folks are good, yes it was ruby tuesday. just seemed odd to me, i think i prefer them crunchy to chewy.

            1. re: KaimukiMan

              Me and my hubby call them the logic defying croutons. The chewy croutons are the only reason I go. Love 'em.

          2. Hardness all the way through is usually a sign that the croutons are not fresh - detest the tooth-chipping hard kind from a box. My preference is crispy on the outside and chewy on the inside, like a little piece of toast.

            3 Replies
            1. re: pepper_mil

              I agree with you, pepper mil. My mother makes her own croutons for Caesar salad. She takes "day old" bread and fries it in a skillet in a garlic and olive oil mixture. This makes the bread crunchy on the outside and chewy in the middle. I think the commercial ones are too dry and stale. Homemade are much better.

              I like the chewy ones at Ruby Tuesday. I think the rye and pumpernickel add a good flavor.

              1. re: AlyKen

                I *love* freshly made croutons that are chewy and soft on the inside. I do not like cracker-hard croutons.

                1. re: Aimi

                  I also like the fresh ones, I had some that were grilled on a Ceasar salad last week, grilled croutons, delicious...