bread crumbs?

Question

i've been looking to cook a few recipies that require the use of bread crumbs but i'm not really sure how to make them and what kind of bread is the best to use (pan loaf, baggettes?)

Answer 1

Use white bread. Brown bread crumbs will probably go too chewy and nutty and tough. That means either pan loaf, baguette, sourdough, whatever.

Chefs will tell you that you have to use the white crumbs from the inside but frankly, I often can't be bothered. I take a fist-sized lump of bread from a baguette, or three slices from a pan loaf, and tear them up into small chunks. Then I ruthlessly blitz them in my smallest moulinex, until they are definitely crumbs of even size and not chunky in any way.

After that, many things you can do with them. You can take a chicken breast, wrap it in cling film, batter it out with the heel of your hand so that it's a broad and flat escalope, then unwrap it from the clingfilm, dip it in seasoned flour, the beaten egg and last of all breadcrumbs (has to be in that order), then fry it for about five minutes each side over medium heat in olive oil, until it's golden brown. Squeeze a lemon over the top and serve it after a helping of spaghetti puttanesca and you have all the major food groups. Alternatively, serve it as it is with a feisty green salad and that's a perfect meal in itself. You could use pork or veal instead of chicken if you're adventurous (this was originally a veal recipe which I've adapted, and veal is really the perfect main ingredient, but not everyone likes the idea of it. The crucial thing is to make the meat as thin and flat as you can without tearing it. Tricky, but doable.)

I have another recipe involving breadcrumbs. You need to take fresh pork hocks, cook them for a good 90 minutes with stock vegetables, remove and chop the meat and the skin, mix them with chopped shallots, flat-leaf parsley and mustard, form the whole thing into a huge sausage and chill overnight; then, when ready to cook, cut the sausage into generous portions, coat the flat ends with mustard and breadcrumbs and fry them on each end before finishing them off in the oven, and then serve them with a sauce gribiche that involves salad leaves, capers, shallots, chopped cornichons and chopped hard-boiled egg. It is one of the greatest things you will ever eat in your life. But it's a complex recipe.

Answer 2

maybe this will help u

How to make breadcrumbs

One of the ways I use stale bread is to make bread crumbs (others: bread pudding, french toast, bread pizza). Bread crumbs can be used on our favorite roll pan de sal, or in such recipes as meatballs and embutido (recipes for pork embutido here and here and for beef embutido here).

The way I prepare it depends on the season, and winter is my favorite time to make breadcrumbs because I don't need the oven, and therefore, it's cheaper energy-wise. Here's how:

Before the bread develops molds (which usually happens if the bread is kept in a place where heat causes "sweating" of the bread, and moisture is trapped inside the plastic packaging. Shred the bread into small pieces and place on a baking sheet with enough space that allows good exposure. Since winter is a time when there are no flies, just place the baking sheet on the countertop overnight. The humidity level during winter drops so much (below 30% in my area) that by morning the bread slices are very crunchy. I use the chopper to pulverize them (some use ziploc and rolling pin). When bread is dehydrated this way, there is no danger of toasting them, as against using the oven during more humid days (either at 200 deg of right after turning off the oven after baking a dish or rolls and letting the residual heat dehydrate the bread pieces for around 5 minutes).

or

Gather all your stale bread and dry thoroughly in a slow oven (225°F.) Turn slices so both sides dry evenly.

Take dried bread and break into blender and let it rip. Or place bread in plastic bag with end closed loosely and roll with rolling pin.

You can add your favorite herbs to have seasoned bread crumbs.

Use the crumbs to coat chicken, fish, in meat loaves, or hamburger patties to stretch, or sprinkle on top your favorite casseroles or veggies.

Answer 3

You can buy bread crumbs in bags at the grocery store. I recently made a new recipe that called for bread crumbs and I didn't have any. I just laid 5 pieces of wheat bread out on the counter for a day and let it dry out. I turned it over periodically so both sides got really dry. When it was totally dried out I put it in a zipper bad and "crushed" it up. It worked out fine in the recipe.

Answer 4

I make my own cause I can't bear to use what passes for packed crumbs these days.

Every time I buy baguette if there's any left I put it in the same cupboard as the boiler to dry. Once dried I put it through the food processor with the grating blade and hey presto! bradcrumbs.

Now if the recipe asks for fresh breadcrumbs. I just put a couple of slices from a loaf in the food processor with the chopping blade.

Answer 5

Bread Crumbs
Servings: Makes about 2 cups.

Ingredients:
3 cups 1-inch cubes day-old bread (preferably whole-grain)
1 tablespoon extra-virgin olive oil

Preparation:
In a blender pulse bread in 2 batches until coarsely ground. In a dry large cast-iron skillet toast bread over moderately low heat, stirring constantly, until golden and crisp, 10 to 20 minutes. In a bowl toss bread crumbs with oil and salt to taste. Bread crumbs keep in an airtight container at room temperature 1 week.

Spiced Panko Bread Crumbs
Servings: Makes 4 cups;
lasts 3 weeks, refrigerated.

Ingredients:
4 cups panko (Japanese bread crumbs)
2 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoon powdered ginger
1 tablespoon coarsely ground black pepper
1 tablespoon ancho chile powder or regular chile powder

Preparation:
In a medium bowl, combine all the ingredients and mix well. Use or store.

Toasted Bread Crumbs
Servings: Makes about 2 cups.

Ingredients:
3 cups fine fresh sourdough bread crumbs
1/4 cup extra-virgin olive oil
Fine sea salt to taste

Preparation:
Preheat oven to 350°F.
Spread crumbs in a shallow baking pan and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer crumbs to a bowl, then drizzle with oil and season with sea salt. Stir until crumbs are coated.

Note:
• Crumbs can be made 1 day ahead and kept, covered, at room temperature.

hope these help. enjoy.

Answer 6

Almost any kind of bread works. Just tear the bread into pieces, and spread them around on a counter or better yet on a wire cooling rack or such so they can air out. Let them go stale, however long that takes. You can accelerate the process in a 200F oven if you're in a rush. Once they are stale and hard, grind them in a blender, food processor or whatever you have.

Answer 7

I don't use breadcrumbs anymore. I get a box of cornflakes and throw them into the food processor and grind until fine. I season them with salt, pepper and garlic powder and a bit of parsley. They are so but better than bread crumbs.

Answer 8

You got anything like a MagiMix?? You need a machine with a breadcrumb chopper thing! Any bread will do - I usually shove crumbs into the oven too for a crispy effect.

Answer 9

Put any left over bread into a blender or food processor, Whizz for a minute or two, and you have bread crumbs.

Answer 10

Any good bread is good to use... if you have a food processor it works good. Or just buy bread crumbs at the store if you don't want the hassle.