Every housewife probably has a place to store a variety of spices. Among them, there must be a jar of breadcrumbs. Where would we be without them? They occupy a huge place in cooking. Not so long ago, when visiting the supermarket, I always bought a couple of packages of this necessary ingredient, since the crackers were quickly running out. Without thinking twice, I decided to cook it at home, since there is always delicious homemade bread. To make breadcrumbs with your own hands, I present a recipe with a photo, save your money!
To prepare the breading, you can use any white or dark bread, both fresh and yesterday’s baked bread. Even if the bread has been sitting for about 2-3 days, it is perfect for breadcrumbs. So, if you want to always have breadcrumbs on hand, read our recipe and get into the kitchen. Such homemade crackers will be very useful to you if you want to feed your family deliciously.
Required ingredients:
White bread
If you don't have a bread machine in which you can bake bread, then buy white bread at the supermarket.
How to make breadcrumbs at home, simple recipe:
Cut into small cubes, along with the crusts.
Line a baking sheet with parchment paper. Add sliced bread. Distribute over the entire surface. Preheat the oven to 200 degrees. Place the baking sheet in the oven. Bake until lightly golden, 15-20 minutes. Periodically, open the door and stir to brown on all sides.
Cool the browned crackers a little.
Place in the bowl of a food processor. Grind to desired size.
Your homemade breadcrumbs are ready. Store in a container with a lid, preferably in a dry place.
Breadcrumbs are a great way to give a dish a golden crispy crust, underneath which remains the juicy flesh. You can bread vegetables: cauliflower, onion rings, etc., but most often they are used when preparing meat products. Rosy chops, cutlets, chicken drumsticks with a fried or baked crust of breadcrumbs, and even seasoned with various spices - this is a real feast of taste, which you can easily organize for your family. Now we’ll tell you how to make breadcrumbs at home. This recipe is not only quick and unpretentious, but also extremely budget-friendly, because such crackers can be made from ordinary white bread left over after another meal. Even if the bread slices are a little dry, they are still suitable for cooking!
Ingredients
- white loaf or bread (preferably sliced) - 1/2 loaf;
- turmeric – 1/2 tsp;
- dried garlic – 1/2 tsp;
- ground paprika or red hot pepper – 1/2 tsp.
How to make breadcrumbs at home
You can prepare all the spices yourself at home, and even turmeric, if this plant is grown in your region. Otherwise, just buy them at the store. Add red pepper to your taste: if you like spicy breading, add hot pepper; delicate, slightly sweet and colorful - ground paprika. For breadcrumbs, only white bread is used - rye and black varieties are a little bitter. Place parchment paper on a baking sheet and place slices of bread on it. Place the baking sheet in the oven for 30 minutes, heated to a temperature of 80-100 degrees, while leaving its door slightly open.
After the specified time, turn the bread slices over to the other side and dry them for another 30 minutes at the same temperature.
Then remove the baking sheet from the oven, let the bread pieces cool slightly and break them into pieces approximately the same size as shown in the photo.
Place the bread slices in the bowl of a food processor or blender and process until coarse crumbs form. It will take only 5 to 20 seconds.
Check the consistency of the crumbs by touch - there may be large pieces in them!
Add the prepared spices directly to the blender bowl and blend everything together again.
Your spiced breadcrumbs are ready. Store them in a closed container to prevent them from getting damp, and remove them as needed.
Some useful tips:
- A very interesting breading is obtained by mixing crackers with chopped roasted walnuts. The taste of the dish in this breading will be especially piquant. It is recommended to mix 1 part nuts with 5 parts crackers. You can also use pumpkin seeds instead of nuts.
- Different dishes require different grinding of crackers. For example, if you are preparing chicken or fish dishes, then it is advisable to use coarse grinding in breadcrumbs. When working with tender meat fillets, the breadcrumbs should be tender and finely chopped.
- If you don’t have time to make breadcrumbs yourself or go to the store for them, then you can use flour (preferably rye or first grade) or semolina. But let this advice be for the most extreme cases. After all, dishes breaded with breadcrumbs turn out especially tasty.
A recipe for breadcrumbs should be in every housewife's cookbook: breading is the finishing touch in preparing various dishes from meat, fish and vegetables. Without the breading, the patties are not right and the nuggets taste unfinished. Of course, you can buy breadcrumbs in the store, but, firstly, they will never compare with those made with your own hands, and secondly, there are various circumstances when there are simply no breadcrumbs. And stale bread will find a worthy use.
Breadcrumbs recipe.
Rye crackers
Rusks made from rye flour have a distinct grayish-brown color.
When moistened, they “drink” water a lot, so when mixing bait based on such a breading, you have to add water in several stages. The physical properties of the mixture will also depend on the degree of moisture. Here it’s worth making a reservation right away - the physical properties of the bait stuffed into the feeder depend on the degree of moisture and the compression force of the bait in the feeder. With weak moisture, not to be confused with under-moistened bait, and weak compression of the bait in the feeder, such breading “explodes” when it gets into the water, forming a local cloudy cloud that quickly settles to the bottom. This mixture works well in calm water when fishing for bream and crucian carp. At the same time, it will be passive, since it will not create a muddy cloud spreading in the thin water.
But just add a little more water, and the mixture will take on different qualities. Once in the water, the bait will slowly fall out of the feeder a few minutes after splashdown. If the compression force is increased, then the rye breading will also show the qualities of a binder. Rye breading sufficiently saturated with moisture can be stuffed into spring feeders. With strong compression, it will hold tightly to the feeder for about ten minutes.
Breadcrumb recipe
1 Preheat the oven to 150 0 C. Carefully place the slices and crusts of bread in a single layer on a baking sheet.
Bake for 10 minutes, then turn the bread over to the other side and continue baking for another 10 minutes. If using a double-sided cooking rack or airing rack, adjust the cooking time. 2 Cut the bread into 10-15 cm pieces. Place the cut pieces in a food processor. But just don't stuff it too much. Grind to desired degree.
3 For taste, mix bread crumbs with olive oil and add salt to taste (about ¼ cup olive oil for 4 cups breadcrumbs).
4 Fry the crumbs over high heat in a saucepan until they become richly flavoured.
5 Add a few cloves of garlic to the heated oil before adding the crumbs. For Italian breadcrumbs, add garlic and basil.
6 Store delicious breadcrumbs in a separate container and keep it on hand for preparing your favorite dishes.
The type of bread greatly affects the taste of bread crumbs; for example, bread crumbs made from black bread have a richer taste than those made from white bread. But the crumb turns out darker (sometimes this makes a difference).
You can mix different types of bread in a food processor.
Until you have the required number of bread crusts or pieces of stale bread, store them in the refrigerator in a container.
Before grinding bread crumbs, decide what you will use them for. For chicken and fish, coarse breadcrumbs are useful; for chicken fillet, finely ground crumbs are used.
Breadcrumbs
– dry bread crumbs made by grinding pre-dried white or black bread (see photo). The ingredients of this product are usually flour (wheat or rye), salt, yeast (dry or pressed) and water.
Breadcrumbs come in three types: medium, fine and coarse. However, in cooking, the first option is most often used. This product is used for breading foods during frying. This allows you to maintain the juiciness of the dish, as well as provide it with a crispy golden crust.
In addition to the classic breading mixture, there are colored crackers. They usually contain natural food colors, thanks to which today you can find on sale not only the familiar pale yellow crumbs, but also bright orange, lemon, emerald and dark pink.
Japanese panko breadcrumbs are highly prized in the culinary world.
This mixture has a richer and airier texture. Otogi, a Korean bread bread, is also popular. For its preparation, the highest grade of wheat flour is used.
How to select and store?
It is recommended to take the choice of high-quality breadcrumbs very seriously, since some manufacturers make them from moldy bread and various preservatives, which increase the shelf life of the product. First of all, buy breading exclusively from trusted manufacturers.
Also, to choose good crackers, inspect them externally. The mixture should be homogeneous, equal in size, without unnecessary impurities.
In the table below we describe in detail the technical requirements that, according to the current GOST, breadcrumbs must meet
.
Natural bread coatings typically have a shelf life of thirty days if stored in a dark, cool place.
It is better to use a tightly closed glass jar or plastic container as a container for storing the breading mixture. Keep in mind that this product will quickly deteriorate in unsealed containers. It absorbs moisture and also loses its aroma due to foreign odors.
How to do it at home?
Despite the fact that special grinding equipment is used to produce ground crackers, this bread mixture can also be made at home using a regular blender. There are many ways to prepare this product with your own hands.
It can be cooked in the microwave, slow cooker, in a regular frying pan and in the oven. We suggest using the last option and making breading using an oven.
First of all, take the required amount of bread. In this case, you can even take a loaf. Cut it into small slices, place on a dry baking sheet and place in an oven preheated to one hundred and eighty degrees. Dry the bread until it is completely dry and crispy. This usually takes no more than ten minutes. After this, place the dry bread slices into a blender bowl and grind until smooth crumbs are obtained. You can also grind the bread manually using a regular rolling pin, but in this case it is better to first place the dried product in a fabric bag. This way the crumbs will not scatter all over the kitchen, but will gather in one common pile. It is recommended to immediately place homemade fried crackers in an airtight container and put them in a convenient place for further storage.
Note! The breadcrumb mixture should never be frozen.
Otherwise, it will become limp and unusable.
How to make your own breading
Those housewives who are accustomed to breading usually make it themselves, and especially those who are economical do not throw away dried pieces of bread, knowing that they will definitely come in handy. If you don’t have a dry loaf at home, you can dry fresh white bread in the microwave or in the oven at 180° C. The loaf is cut and sent to “dry” for 5-7 minutes to achieve the desired result. Then, using a blender, the pieces are crushed and the breadcrumbs are ready.
You can also dry the bun by placing pieces of it in a plate and placing it closer to the radiator or on a windowsill where the sun actively shines. If you dry it in the microwave, you need to set the timer for 3-4 minutes so that the pieces are not completely dry, then they can be crumbled by hand or crushed in a mortar.
The easiest way to chop stale pieces of bread is to grate them. Suitable holes are fine-toothed. Just be careful: they can easily hurt you.
If you already have a lot of buns, but you don’t have a blender or food processor, and the pieces are too small to grate, you can use a rolling pin. The bun is placed in a canvas bag and rolled out with a rolling pin until all the large pieces are crushed into crumbs. Instead of a rolling pin, you can use another convenient object. Bread crumbs are stored in a glass container, but not for long.
You can do the opposite: grind the pulp of a fresh loaf and spread the crumbs on a baking sheet. It is better to use bread that does not contain large grains, beans, seeds or other ingredients. Place the baking sheet in the oven. At a temperature of 190° C, soak the bread for 5 minutes until golden brown.
Use in cooking
In cooking, ground bread mixture is usually used for breading vegetable, fish and meat ingredients. With its help, it is easy to give the desired shape to the product, as well as maintain its juiciness. When fried, dishes sprinkled with breadcrumbs are covered with a crispy crust of an appetizing golden color.
Thanks to this shell, the food does not burn and easily comes off the pan.
Most often, the following dishes are breaded in such breadcrumbs:
- cutlets;
- liver;
- fish;
- fresh caviar;
- baking and much more.
Some cooks add bread breading directly to minced cutlets instead of soaked bread.
There are recipes in which the breading mixture is used as a topping for the filling, for example, when making charlotte or apple strudel. This product can also be found in some curd desserts.
Despite the versatility of ground crackers, they are absolutely incompatible with some foods, for example, cauliflower and dishes such as rump steak.
What can you replace breadcrumbs with?
Surely most housewives wondered what ingredient could adequately replace delicious breadcrumbs, because there are times when this product is not at home, and there is nowhere to buy it. There is more than one alternative to ground breadcrumbs.
- First of all, the ideal replacement for such breading is stale bread. All that needs to be done with it before use is to dry it well and grind it to the desired state. The resulting product is excellent for frying and baking.
- If you don’t have bread, we recommend using wholemeal flour. As a breading, it is well suited for cutlets and fish. In this case, you can use both wheat flour and rye, oat or corn flour.
- To get a more elastic crust, it is better to use semolina. Using it you can prepare all dishes that require frying.
You can also bread the culinary product in any flakes, and it is not necessary to grind them before use.
This original breading gives dishes an unusual taste and aroma. In addition, the flakes go perfectly with baked goods, which means that you can even make the filling for apple strudel with them.
As an experiment, instead of breading, you can use crushed nuts, chips, dry cookies, as well as crackers and corn sticks.
Obviously, an experienced cook will always find a worthy alternative to ground breadcrumbs, so don’t worry if you run out of them during the cooking process.
Breadcrumbs are a very popular product in cooking, even though they have a fairly high calorie content!
Housewives use breadcrumbs to prepare various dishes. Cutlets or fish fried in breading look attractive and turn out delicious. Don't rush to buy breading in the store, try making breadcrumbs yourself. But these are not just crushed pieces of stale bread. Be careful when preparing it, and you will receive a product, the quality of which will determine the taste of the dish prepared with breadcrumbs.
Before preparing breading, listen to these helpful tips:
- Make breadcrumbs from any bread that is stale but not moldy. Its variety affects the taste of crackers. Brown bread crumbs have the richest flavor, but the crackers turn out dark. Mix different types of bread;
- collect the pieces of bread in advance. Do not store leftover stale bread for breading in a bread bin or bag. Ready-made crackers may have a musty smell. Cut the bread into pieces and place on a baking sheet. Place the baking sheet where it will not interfere with you - in the microwave, oven or on a cabinet. Cover the top with clean gauze. The pieces will dry quickly and turn them into breading;
- Store bread slices in the freezer. If a lot comes together, start preparing the breadcrumbs;
- Do not store rusk bread for more than three days.
Crackers from a loaf
From the French "breading" means "to sprinkle with bread crumbs". You don’t have to buy breadcrumbs; you can make them at home if you have some leftover loaf. This is not only economical, but also useful - you will be confident in the quality of the product.
How can you make breadcrumbs from a loaf?
Dry it in the oven or microwave. Do not overcook, after 5-7 minutes you can take it out. You won't be able to grind a dry loaf by hand, so you'll need a blender. Then pour the crushed crackers obtained from the loaf into a container or a special box prepared in advance.
If you don't have a blender, use another method. Finely chop the loaf into a plate and dry in the microwave or oven for no more than 5 minutes. They need to be stirred every minute to prevent them from burning.
The pieces should not be too hard, because you will need to crumble them. If you know how to make breadcrumbs, you will be able to please your family with delicious dishes with a crispy crust at any time.
Rye crumbs
Brown bread crumbs give cutlets and nuggets a piquant taste. They can be alternated with white ones to diversify the taste of dishes.
How to make breadcrumbs from bread?
It's not difficult at all:
- Preheat the oven to 150 degrees;
- Place bread slices on baking sheet in a single layer;
- Dry them for 10 minutes, and then turn them over to the other side and keep in the oven for another 10 minutes;
- Grind the bread in a blender and pour the crackers into a bowl.
If you have a food processor, it won't be difficult for you to figure out how to make breadcrumbs at home.
Place the pieces in a food processor and grind to desired consistency. To improve the taste, you can add a little olive oil, salt or garlic. Basil gives a special aroma. Fry over high heat for a couple of minutes, stirring constantly.
The taste and aroma of crackers is greatly influenced by the type of bread. Rye crumbs have a richer taste. You can mix black and white bread.
For fish and meat, use a coarse grind, but for chicken fillet and vegetables, it is better to use fine crumbs. Breading is used for frying and requires quite a lot of oil. To make food healthier, after cooking, place the cutlets and nuggets on a paper napkin - it will absorb excess fat.
Dishes with a crispy crust are best eaten immediately. No matter how skillfully you cook, after a while it will stop crunching. If you don't have a blender or food processor, you can put the pieces of bread through a meat grinder. To create a very fine crumb, press the twisted bread through a strainer.
Sometimes housewives complain that crackers have a stale smell. You can avoid this problem if you cook the bread correctly. When you have already bought a new loaf, do not put the remaining bread in the bread bin and, especially, do not wrap it in a bag. It must be cut into pieces and placed on a baking sheet. Place it in a place where it will not disturb you: in the microwave, on the table, or put it in a cabinet. Cover with gauze - then dust will not settle. The pieces dry quickly, and after a few days there will be enough of them to make crackers.
Now you know how to quickly make flavorful breadcrumbs. Do not keep the finished crumbs in a plastic container - they will acquire a not very appetizing aroma. Place them in a linen bag to keep them fresh.
How to make breadcrumbs from loaf or white bread
Prepare a loaf, any white bread or unsweetened roll. From 500 g of loaf approximately 300-320 g of breading comes out. Cooking process:
- cut the crust off the bread;
- cut the loaf into medium-thick slices;
- line a baking sheet with parchment paper;
- place pieces of bread on paper;
- preheat the oven to 160 degrees and place a baking tray with breadcrumbs there;
- dry the bread in the oven at 180 degrees for 20 minutes. After 7-10 minutes, open the oven and turn each piece of bread over to the other side. Make sure that the future breading does not burn, otherwise you will get bitter crackers;
- take out the baking sheet and let the crackers cool;
- grind the crackers using a method convenient for you. Use a food processor or blender, put it in a bag and run it through with a rolling pin, or use a meat grinder for this purpose;
- sift the crushed bread through a sieve, and re-grind the large pieces. If desired, add salt, favorite seasonings or spices to the bread crumbs - get a fragrant breading;
- pour the finished breading into a clean, dry glass container, cover tightly with a lid and use as intended.
What can be used as breading
Chefs use a variety of products for coating. The most famous types of breading are:
- flour;
- cereal;
- liquid;
- cheese;
- nutty;
- rusks;
- spicy.
Also, breading can be divided into dry, when only bulk products are used, and liquid - with the addition of eggs, milk, etc.
An unusual green breading that looks like moss is popular. Color comes from fresh herbs. Pork, sheep and deer meat are dipped in it.
Ingredients:
- 150 g breadcrumbs;
- 100 g parsley;
- 15 g rosemary;
- 20 g thyme;
- 2 cloves of garlic;
- 100 ml sunflower oil;
- salt to taste.
Grind everything except the oil well in a blender. Gradually pour in the oil, punching the mixture after each time. Achieve a uniform consistency.
Flour
Classic white flour is suitable for almost all semi-finished products. Such a shell will protect them from loss of liquid, prevent them from burning on the pan, and retain their shape. Flour gives a tender crust and holds up well. Especially in demand when frying juicy vegetables.
When using flour, you need to remember that it softens quickly - products rolled in it cannot lie for a long time. They need to be fried immediately.
Before dipping the breaded product into the boiling oil, shake off excess flour. Otherwise, the deep fat will become dark and bitter.
In order for the crust to have a beautiful reddish color after frying, prepare red breading. To do this, the white loaf with crusts is well dried in the oven until it turns golden-orange. After this, they are crushed and used to coat food before frying. Most often this option is used for semi-finished meat products.
Breading is made not only from white flour, but also from corn flour. It is healthier, gives the dish a beautiful yellow color and an unusual flavor. Cornmeal or flakes are good for breading fish and fish cakes.
Cereals
Fans of very crispy crusts can use a breading made from semolina. It goes well with chicken nuggets.
Its disadvantage is the faded color of the finished dish. To improve the situation, semolina can be mixed with turmeric, and then after frying, the dishes will acquire a beautiful golden color.
Liquid breading
Most often, liquid breading, or batter, is made from beaten eggs or batter. You can fry any semi-finished products in it and always get good results. When frying in oil, the liquid mixture turns into a tender, melting, crispy crust.
Recipe for crispy batter for chicken, fish, vegetables:
- beat 2 eggs with a fork, a pinch of paprika, turmeric, salt on the tip of a teaspoon;
- add 4 tbsp. l. mineral sparkling water, 2 tbsp. l. flour and starch.
The simplest breading is 2 eggs and 1 tbsp. flour. For a thinner mixture, add less flour, and for a thicker mixture, add more.
Chopped nuts
In their pure form, ground nuts are not often used as a breading, but a mixture of nuts with flour or ground breadcrumbs is widely used by chefs in cuisines around the world to give ready-made dishes a nutty flavor.
To get nut-breaded cutlets, grind 100 g of peanuts in a coffee grinder until dusty or a little coarser, roll the meat pieces in it until cooked as usual.
Cheese breading
Products breaded in cheese are tasty and satisfying. However, the cheese mixture is not easy to prepare, since semi-finished products rolled in it stick to the pan.
To prevent this from happening, you need to add starch, crumbled bread or flour to the grated cheese - then the mixture will hold firmly and will not burn.
For the liquid version, mix:
- 1 egg;
- 100 g grated cheese;
- 4 tsp. mayonnaise.
Bread crumbs or store-bought breadcrumbs
You can make breading from breadcrumbs yourself or buy ready-made ones. The second option is simpler, but the quality of the product cannot be verified.
Home-made rusk crumbs are preferable, as they have good freshness, unlike store-bought ones, which can lie on the store shelf for quite a long time.
Making breaded breadcrumbs - recipe:
- Cut white bread into pieces.
- Dry in the oven at 150°C until dry.
- Grind with a meat grinder, grater or blender.
- Sift.
- Pour into a bag or container, close tightly, and store in the freezer.
Rusk crumbs fried in boiling oil form a strong, but at the same time air- and fat-permeable crust. Products retain juiciness and softness. However, the breading quickly becomes soggy under the influence of moisture, so gravies and sauces are contraindicated for dishes and products fried in breadcrumbs.
Beer batter
To obtain beer batter, mix a batter of beer (250 ml), flour (1 tbsp.) and eggs (2 pcs.). When frying in oil, it increases in volume, forming a voluminous, porous crust on the semi-finished product.
Excellent for baking and frying delicate foods - fish, squid, vegetables, onion rings, chicken chops.
To view the recipe:
Corn starch
The product gives a hard, very crispy crust. The combination of corn starch, cold water and eggs for making batter is especially successful (the proportions are the same as in flour batter, but instead of flour there is starch).
A classic use is fried shrimp in batter.
Poppy
Poppyseed breading is good for seafood and fish. To do this, beat the white of 1 egg with a fork, add ½ tbsp. poppy seeds, mix. Dip the workpieces.
Poppyseed breading is also used for coating cheesecakes. Beat a whole egg, combine with ⅔ tbsp. poppy seeds You can add a pinch of sugar and vanilla.
Sesame
The sesame seed topping is ideal for those who like a lot of crunch. Oriental dishes, chicken, cookies are tasty and aromatic in this version. The famous sesame bun for a hamburger or Big Mac is also sprinkled with sesame seeds.
Crackers
Grind the cookies and sift. For breading chicken breasts, wings, and chops, this saltine cracker coating would come in handy.
See how to cook:
Potato chips
If you roll potato chips directly in the bag with a rolling pin, you will get a breading for semi-finished meat products. Using chips with different flavors - mushrooms, bacon, onions - you can get different tastes of dishes after frying.
It’s worth remembering that chips contain a lot of flavor enhancers and calories, so rolling them like this does not provide anything useful.
Breading helps the dish to fry, does not stick to the pan, and gives a crust. There are different recipes designed for frying meat, poultry, fish, and vegetables. Flour, cereals, crackers or a mixture of liquid and dry ingredients are used.
What kind of breading do you use? Share the article with your friends and acquaintances.
How to make breadcrumbs from brown bread
Breadcrumbs made from black bread will give nuggets and cutlets a piquant taste. You can mix black and white bread. Cooking process:
- preheat the oven to 150 degrees;
- cut the crust off the bread and cut into slices;
- Place the pieces of bread in one layer on a baking sheet and place in a preheated oven;
- dry for 10 minutes and turn over to the other side;
- keep in the oven for another 10 minutes;
- Grind the crackers into crumbs using a blender or food processor.
While chopping the bread, you can add garlic, salt, a little olive oil or basil, which will add a subtle aroma. After grinding, fry the breading in a frying pan for a couple of minutes and stir constantly.
Homemade breadcrumbs: “classic”
- bread - as much as needed
1. The taste of the final product will vary depending on the bread you choose. You can mix white with black or take rye. Chop the bread into cubes, do not remove the crust.
2. Grease a baking tray or line it with baking paper. Arrange the bread in one layer. Heat the oven to 200 degrees, bake until golden for 15 minutes. Stir if necessary.
3. If you don't have an oven, use a microwave. The procedure is identical, but drying in the microwave takes only 5-8 minutes. Once every 2 minutes you need to open the microwave and mix the pieces.
4. Assessing readiness is easy. It is enough to press the cube with your finger; it should not sag. High-quality crackers are hard and not moist inside. After drying, let the breadcrumbs cool.
5. Now you need to make crumbs of the desired size from them. Cooks recommend cooking vegetables in fine breading, and meat and fish in coarse breading. The average crumb size is 1 mm.
6. For chopping, use a blender or rolling pin with a bag. You can also use a meat grinder with a fine-grain mesh or a regular kitchen grater.
Now you know how to make delicious and fresh breadcrumbs. All manipulations can be easily done at home.
How to Make Breadcrumbs by Freezing
Some recipes call for fresh bread crumbs for the breading. You can immediately grate the bread and dry it, or use this recipe:
- cut the bread into slices;
- trim the crust from the slices;
- place the bread slices in a freezer bag and seal it;
- place the bag in the freezer;
- Take the frozen bread out of the freezer and grate it. It's easy and the crumbs will come out smooth. If frozen bread does not separate well, separate the slices with a knife. Use breading as intended.
Do not make breadcrumbs for future use. When stored for a long time, breading loses its taste and aroma. Eat the dish in breadcrumbs immediately, until a crispy crust has formed on it.
