Bread Crumbs Food

HOMEMADE BREAD CRUMBS

Steps:

• Use a food processor or blender to crumb the bread evenly.
• Crumbs should not be like sand.
• Leave some texture-don't overprocess.
• Melt butter in a large pan and add crumbs and salt and pepper.
• Stir until evenly coated.
• Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
• Cool thoroughly.
• Then store in heavy duty plastic bags with zipper seals.
• Don't put them in the refrigerator-they won't keep.
• Store them in a cabinet for up to six months.

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.

HOMEMADE ITALIAN BREADCRUMBS

Steps:

• Preheat the oven to 300 degrees F.
• Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

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.

E-Z SEASONED BREAD CRUMBS

Steps:

• Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F).
• Crumble and grate until into crumbs.
• Let dry again.
• Add rest of the ingredients.

SEASONED BREADCRUMBS

Steps:

• Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.

BREADCRUMBS

Steps:

• Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
• Scatter diced bread in a large baking sheet or roasting pan. Add rest of ingredients, tossing everything together with your hands. Bake 11 minutes, or until it is crispy.
• Cool at room temperature, and put bread and seasonings in a plastic bag. Roll with a rolling pin, or before putting in plastic bag, use your food processor to mix this up. I personally like the rolling pin method, quicker then dragging the food processor out.
• Keep crumbs in sealed bag in fridge up to 1/2 weeks.