Breadcrumbs Food

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.

ITALIAN BREADCRUMBS

Steps:

• Combine all ingredients in a small bowl, tossing to blend thoroughly.
• Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

HOMEMADE BREADCRUMBS

Steps:

• To make in the food processor: Place chunks of bread into processor or blender jar. Pulse to desired crumb size, approximately the size of grains of rice. Add the bread chunks in small batches for the best results.
• To make by hand: Place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs. Place in a resealable bag, and store in the refrigerator for up to 1 month. If using fresh bread, place slices on a baking sheet and dry out slightly in a 300-degree-Fahrenheit oven for 15 minutes. Cool and prepare as directed. You can store these in the freezer for up to three months.

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.

HOMEMADE BREADCRUMBS

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.

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.

EASY HOMEMADE BREAD CRUMBS

Steps:

• Using a food processor, blender or spice grinder: Cube the bread of your choosing into small pieces. The smaller you cut the bread, the easier it will be for your appliance to break the bread down. Add the bread pieces to your appliance and pulse until the bread breaks down into your desired size.
• Use a box grater or microplane: If your bread is hard and stale, you can carefully grate it using a box grater and even a microplane. This method doesn't work as well for softer, more fresh bread so if that's all you have, consider baking the bread before grating to dry it out - just like we do when making homemade croutons.
• Use a rolling pin, heavy pan or mallet: If your bread is hard and stale, add it to a bag and beat it into submission with something heavy like a rolling pin, heavy pan or mallet. This method doesn't work as well for softer, more fresh bread so if that's all you have, consider baking the bread before grating to dry it out - just like we do when making homemade croutons.
• Add bread crumbs, olive oil, salt, pepper, and dried herbs to a wide skillet over medium heat. Cook, stirring often, until the crumbs are golden and crisp, about 5 minutes.
• Heat the oven to 300 degrees Fahrenheit. Toss the bread crumbs with the olive oil, salt, pepper, and dried herbs. Add the mixture to a rimmed baking sheet and spread into one even layer. Bake for 5 minutes, stir, and then bake another 3 to 5 minutes or until the bread crumbs are golden and crisp.