BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
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
A great way to turn unwanted bread scraps into a useful ingredient, with variations for making dry bread crumbs. Cook time is for the dry bread crumbs.
Provided by Debbwl
Categories Low Cholesterol
Time 40m
Yield 1/2 cup
Number Of Ingredients 2
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.
Nutrition Facts : Calories 484.8, Fat 6.8, SaturatedFat 1.1, Sodium 1006.3, Carbohydrate 88.8, Fiber 4, Sugar 4.5, Protein 15.6
HOMEMADE BREADCRUMBS
Learn how to make breadcrumbs at home with our super-simple recipe and method. Use them as a crunchy coating for fried foods, treacle tart filling or pasta bake topping
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 5m
Number Of Ingredients 1
Steps:
- To make fresh breadcrumbs, tear the bread into pieces and drop into a food processor fitted with a blade attachment. Pulse until you have breadcrumbs of the size you want. If you want to make very even breadcrumbs, push them through a coarse sieve. Will keep in an airtight container at room temperature for up to a week.
- To make dried breadcrumbs, tear the bread into pieces and bake in a low oven until the pieces are completely dried out. Pulse in a food processor as before. Will keep chilled for up to two months, or frozen for six months.
Nutrition Facts : Calories 83 calories, Fat 0.6 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.36 milligram of sodium
SOFT OR DRIED BREADCRUMBS (NEVER BUY AGAIN)
No need to ever buy bread crumbs again. Two methods given for making soft crumbs as well as a method for making dried regular crumbs and fine dried crumbs.
Provided by debbie lopez @Debbwl
Categories Other Breads
Number Of Ingredients 1
Steps:
- Method 1) Tear into pieces and place in blender (can use food processor). Cover and turn blender on and off repeatedly until bread crumbs are uniform.
- Method 2) Put bread on cutting board and use fork tines to tear off into small crumbs.
- Put crumbs into a plastic bag and toss to mix, then press out excess air and freeze for future use.
- 1 ounce of bread yields about 1/2 cup of lightly packed crumbs.
- For Dried Breadcrumbs:
- Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Spread soft bread crumbs in a thin layer on a shallow baking sheet. Bake in oven till dry about 30 minutes.
- Cool completely. Can be used as is or for really fine crumbs place in plastic bag and crush with a rolling pin.
- 1/2 cup of lightly packed soft breadcrumbs makes about 3 tablespoons of fine dried breadcrumbs
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