How to Make 4 Kinds of Bread Crumbs at Home
Bread crumbs are often used in making meatballs, pasta and other dishes at home. Bread crumbs are also called bread crumbs or bread powder. They can be purchased or made at home. There are many ways to make bread crumbs. Here are 4 simple methods for making common bread crumbs. Once you learn them, you don’t have to go to the supermarket.
What kind of bread to use to make bread crumbs
Almost any kind of bread can be used to make homemade bread crumbs: whole wheat, white bread, French bread, milk bread, sour bread, gluten-free bread, and even hamburger or hot dog buns left over from lunch. In addition, if you don’t care whether the bread crumbs are pure white, a burnt bread crust is also an option; however, because the darker the bread crust is, the more bitter it tastes, you need to pay attention to the amount used to avoid affecting the taste of the dish.
Almost any kind of bread can be used to make homemade bread crumbs.
It is best to use bread that has been out of the oven for 2 to 3 days because it is drier and has less moisture than fresh bread. In addition, unless your recipe requires it, do not use desserts such as quick bread and muffins as ingredients for homemade bread crumbs. The texture of these snacks is too wet and sticky to dry easily, so it is recommended to use common salty bread for homemade bread crumbs.
Making Fresh Bread Crumbs
Bread crumbs come in two types: fresh and dried. Unbaked fresh bread crumbs are also called "soft bread crumbs". They are soft in texture and will swell when immersed in liquid, making them ideal for toppings, sauce thickeners, and fillings. They are usually used to make meatballs and thicken soups, or as fillings after absorbing sauces, and baked with pasta. This type of bread crumbs does not need to be baked, and can be torn into small pieces for direct use, or crushed into crumbs in a food processor.
Bread sauce made with fresh bread crumbs.
Making Dried Bread Crumbs
There are three common types of dried bread crumbs: regular bread crumbs, Panko Bread Crumbs, and Italian bread crumbs. They each have their own characteristics, different main uses, and different methods of making.
[Oven version method]
Regular bread crumbs
This type of bread crumbs is widely used and suitable for almost any dish. First, preheat the oven to 300 degrees Fahrenheit, then cut or tear the bread into small pieces and lay them on a baking sheet lined with baking paper. Bake for about 10 minutes until light brown. After cooling, use a food processor to grind it into fine crumbs.
Put the dried bread cubes into a food processor and grind them into fine crumbs. One serving of ordinary bread crumbs is ready.
Panko bread crumbs
Panko bread crumbs originated in Japan and are commonly known as Japanese bread crumbs. They are made from white bread. There is also a type of bread crumbs called Tan Panko, which uses bread crust and has a brown color. Panko bread crumbs are most commonly used as a deep-frying breading in Asian dishes, such as tempura. Because they are drier, lighter, and crispier than ordinary bread crumbs, they absorb less oil when used as deep-frying breading, and the crust has a crispier texture.
In Japanese cuisine, panko bread crumbs are used as a breading for deep-fried dishes such as tempura and fried fish.
Directions: Preheat the oven to 300 degrees Fahrenheit. Remove the crust, cut or tear the white bread into small pieces, use a food processor to make crumbs, spread them on a baking sheet, put them in the oven and bake for about 7 minutes, then cool them down before use.
Italian Bread Crumbs
Add Italian-style seasoning to the prepared bread crumbs to make Italian bread crumbs.
Common recipes:
1 cup homemade bread crumbs
½ teaspoon salt
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon black pepper
⅛ teaspoon garlic powder
½ teaspoon onion powder
Tip: The spices above can be replaced by Italian seasonings.
Italian bread crumbs. [No oven method]
Bread crumbs are usually made in an oven, but if you don’t have an oven, please refer to the following method.
Frying pan: Tear or cut bread into cubes and bake in a pan until light brown, then use a food processor to grind the toasted bread into fine crumbs.
You can also make bread crumbs by dry-toasting bread slices in a frying pan on the stove.
Air fryer: Cut bread into small cubes or tear into finger-sized strips and place in an air fryer at 350 degrees Fahrenheit (180 degrees Celsius) for about 10 minutes.
Toaster: Toast bread slices until light brown, then use a food processor to grind into fine crumbs.
If you don't have a food processor at home, you can put the dried bread cubes in a food bag and crush them with a rolling pin.
Tip: The above methods all use a food processor to crush the bread cubes; if you don't have a food processor, you can put the dried bread cubes in a food bag and crush them with a rolling pin. It is best to transfer the crushed bread crumbs to a new sealed bag or container, because the food bag may be damaged in the process of crushing the bread with a rolling pin.
Homemade bread crumbs should be stored in an airtight container.
[Storage]
Homemade plain dry bread crumbs should be stored in an airtight container; they can be kept in the refrigerator for about 2 weeks and in the freezer for up to 4 months. Flavored bread crumbs should also be kept in the refrigerator and are best used within 1 week.
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