|Bread crumbs Quick Facts|
|Colors||Light pink or light brown|
|Shapes||Crumbly, sandy or even powdery (Texture)|
|Major nutrients||Vitamin B1 (87.00%)
- 2 loaves (white bread with firm-texture)
- salt & freshly ground black pepper
- 1 cup of butter
- Use a blender or food processor to evenly crumb the bread (It should not be like sand.)
- Don’t over process it, leave some texture.
- In a large pan, melt butter and add crumbs, pepper and salt.
- Stir till it is evenly coated.
- Over the medium heat, continue to stir (till the crumbs sound like sand when they hit the bottom of pan).
- Let it cool down.
- Store it in heavy duty plastic bags having zipper seals.
- Store them in a cabinet for up to six months.
How to Eat
- It is used for crumbing or breading foods, stuffing poultry, topping casseroles, adding inexpensive bulk to soups, thickening stews and meatloaves.
- It is also used to make a crisp and crunchy covering for fried foods such as breaded cutlets like schnitzel and tonkatsu.
- In Western cuisine, it absorbs grease or oil when fried.
- Add breadcrumbs to entrée, usual salad or dessert to add crisp and crunch.
- It is used as coating agents for deep fried and pan fried foods.
- Dried bread crumbs are used to coat deep fried foods.
- It could be sprinkled as topping on au gratin recipes before baking.
- It could be used as a topping for soups, pasta and salads.
- Add breadcrumbs to the mix of Bruschetta (basil, ripe tomatoes, olive oil, Spanish onion, pepper and salt).