Bread Crumbs

Directions

There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

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    Worked great. Throw a slice of bread in the food processor and coat the (chicken, fish, whatever). I'll never use dry store bought bread crumbs again (maybe for stuffing). Quick. Easy.
    I NEVER MADE HOME MADE BREAD CRUMBS BEFORE. SO, AT WHAT TEMP. DO YOU BAKE THE EBREAD? HOW LONG DOES IT TAKE TO DRY IN THE OVEN?
    Great idea but you left out the most important tip: Slice the bread (I used day-old french bread) and put it on a baking sheet in the oven to toast lightly. When it is dry and crispy, then take it out of the oven, let cool and put in the food processor. Hope this helps!
    I'm sorry but I've never made bread crumbs before. After reading Linda's review it sounds like I just buy the bread, cut off the crusts, and put them into a blender? After that when are are being stored do they eventually dry up and become dry bread crumbs? Like most reciepes call for? Help?? Thank you.
    So simple, cut off the crusts, throw it in the blender - grind WOW I never have to buy bread crumbs again! I like to mix the kind of breads rye-pumpernickel-whole grain WHATEVER IS LEFT!
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