Soft Or Dried Breadcrumbs Never Buy Again Recipes

BREAD CRUMBS

Steps:

• 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.

SOFT BREAD CRUMBS

Steps:

• Tear 1 small roll or 1 slice of bread at a time into a blender.
• Cover. Turn blender on and off repeatedly until bread is torn into light, uniform crumbs.
• Or put bread on a cutting board and use fork tines to tear off crumbs.
• Put crumbs into a plastic bag and toss to mix.
• Press air from bag; close and freeze.
• One (1-ounce) bread slice makes about 1/2 cup lightly packed crumbs.
• Dry Breadcrumbs:.
• Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
• Spread soft bread crumbs in a thin layer on a shallow baking sheet.
• Dry in oven 30 minutes.
• Cool.
• Spread crumbs out in an open plastic bag; crush with a rolling pin.
• 1/2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs.

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
• Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.

DRIED BREADCRUMBS

Steps:

• Preheat oven to 275 degrees.
• Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl. Transfer crumbs to a rimmed baking sheet and bake until dried and golden.
• Transfer breadcrumbs to a medium bowl. To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and Parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.