Breadcrumbs - description, properties and recipe. Breadcrumbs Delicious breadcrumbs

We will need white bread.

My bread is homemade, baked in a bread machine. It is advisable to use yesterday's bread, since fresh bread crumbles very much when slicing. I was a little unlucky, the bread was freshly baked. I had to save myself with a sharp knife. Cut off the crusts on all sides.

We use the crusts to make breadcrumbs, and the soft part for crackers. Cut the pulp into cubes, and cut the crust into strips.

Place the chopped crumb and crusts on a baking sheet. Dry in the oven at a temperature of 180-200 degrees. Stir occasionally until all sides are well browned.

The bread has browned. Let cool.

Now we need to get breadcrumbs. Place the dried crusts in small portions into a food processor and grind into the finest crumbs. We sift out the smallest part through a sieve and pour it into a storage container. Larger crumbs can be further crushed or left for later use. Sometimes I need a large crumb.

Breadcrumbs are ready.

Transfer to a clean, dry container with a lid.

Store until required in a dry place.

Every person who knows how to cook knows what breadcrumbs are and where they are used. Thanks to breadcrumbs, dishes fried in them retain their juice, and, consequently, the aroma and taste of the main product. In addition, a cutlet, fish or chop, rolled in breadcrumbs before frying, is covered with a golden, crispy and very appetizing crust. Therefore, breadcrumbs are not just a ground piece, they are a full-fledged culinary product, the quality of which determines the taste of dishes prepared with it.

Basically, most housewives buy breadcrumbs in stores, but often manufacturers of this product use bad bread for breadcrumbs. In order to hide the obscene quality, all kinds of spices are added to them, which clog the smell of the main product. Also, purchased crackers may turn out to be raw. Therefore, the best solution is to do it yourself. After all, you probably have pieces of bread left in the house that no one will eat anymore, but you don’t dare throw it away. These are the ones that can be perfectly used as future breadcrumbs. You can choose the recipe for crackers yourself from what is offered here.

Here's the simplest recipe: take the leftover bread, cut it into small pieces and put it in the oven to dry out a little. After the crackers have cooled, grind them with a blender. If you don’t have a blender, you can grate them, grind them in a meat grinder, or put them in a plastic bag and roll them out well with a rolling pin. You can also add lightly roasted walnuts to the breadcrumbs: for half a kilogram of dried white bread, take 100 grams of nuts and grind them all together. How to make breadcrumbs another way? You can also freeze the crumb of white bread, and then, again, grate it.

But it is not only used for breading; therefore, if there are pieces of rye leftover, they are also suitable for making breadcrumbs. The recipe is this: remove the crust, cut the crumb into small cubes and put in the oven until completely dry (or wait a week or two until it dries but does not become moldy). Before grinding dried bread, add some peeled raw pumpkin seeds to it (for 1 kg of already stale bread - 150 g of seeds). Grind the bread and add two tablespoons of ground dried garlic and one tablespoon of poppy seeds to the mixture. Mix everything together and your breading mixture is ready. This breading is perfect for fairly fatty meats and poultry (duck, goose, etc.).

Oatmeal breadcrumbs are ideal for oily fish. The recipe for these crackers does not require bread. You will need 1 kilogram of ground pre-dried in the oven, 2 tablespoons of turmeric (preferably Indian) and 100 grams of sesame seeds. Mix all these components, and you can fry the fattiest fish.

Now you know how to make breadcrumbs, you will no longer need to buy God knows what at the store. After all, you can grind them yourself for future use, and if you keep them in a tightly closed jar and not a bag, the crackers will retain their properties for a very long time and will always be at hand.

If you still don’t have crackers and don’t have time to go to the store, here are some tips on what you can use to replace them. The most common "substitute" for breadcrumbs is flour. But it is best if the flour is of almost the lowest grade and fairly coarsely ground. The second replacement after flour is semolina. And after semolina comes corn flour or corn grits and even (unsweetened, of course). But you must admit, it’s still much tastier with breadcrumbs, so the easiest way is to buy a loaf of bread or loaf specifically to make breadcrumbs from it. I think you’ve already chosen the recipe for yourself, so whether it’s rye bread or wheat is up to you to decide, and adding spices to the crackers or not is a matter of taste.

Breadcrumbs are a great way to give a dish a golden crispy crust, underneath which remains the juicy flesh. You can bread vegetables in breadcrumbs: cauliflower, onion rings, etc., but most often they are used when preparing meat products. Golden chops, cutlets, chicken drumsticks with a fried or baked crust of breadcrumbs, and even seasoned with various spices - this is a real feast of taste, which you can easily organize for your family. Now we’ll tell you how to make breadcrumbs at home.
This recipe is not only quick and unpretentious, but also extremely budget-friendly, because such crackers can be made from ordinary white bread left over after another meal. Even if the bread slices are a little dry, they are still suitable for cooking!

Easy

Ingredients

• white loaf or bread (preferably sliced) - 1/2 loaf;
• turmeric – 1/2 tsp;
• dried garlic – 1/2 tsp;
• ground paprika or red hot pepper – 1/2 tsp.

Preparation

You can prepare all the spices yourself at home, and even turmeric, if this plant is grown in your region. Otherwise, just buy them at the store. Add red pepper to your taste: if you like spicy breading, add hot pepper; delicate, slightly sweet and colorful - ground paprika. For breadcrumbs, only white bread is used - rye and black varieties are a little bitter. Place parchment paper on a baking sheet and place slices of bread on it. Place the baking sheet in the oven for 30 minutes, heated to a temperature of 80-100 degrees, while leaving its door slightly open.


After the specified time, turn the bread slices over to the other side and dry them for another 30 minutes at the same temperature.


Then remove the baking sheet from the oven, let the bread pieces cool slightly and break them into pieces approximately the same size as shown in the photo.

Check the consistency of the crumbs by touch - there may be large pieces in them!


Add the prepared spices directly to the blender bowl and blend everything together again.


Your spiced breadcrumbs are ready. Store them in a closed container to prevent them from getting damp, and remove them as needed.

Some useful tips:

• A very interesting breading is obtained by mixing crackers with chopped roasted walnuts. The taste of the dish in this breading will be especially piquant. It is recommended to mix 1 part nuts with 5 parts crackers. You can also use pumpkin seeds instead of nuts.
• Different dishes require different grinding of crackers. For example, if you are preparing chicken or fish dishes, then it is advisable to use coarse grinding in breadcrumbs. When working with tender meat fillets, the breadcrumbs should be tender and finely chopped.
• If you don’t have time to make breadcrumbs yourself or go to the store for them, then you can use flour (preferably rye or first grade) or semolina. But let this advice be for the most extreme cases. After all, dishes breaded with breadcrumbs turn out especially tasty.

Calories: Not specified
Cooking time: Not specified

Breadcrumbs are used by chefs all over the world when preparing many dishes. The word breading came to us from the French, for whom it literally means “bread crumb”.
Nowadays, markets and supermarkets are full of packages of ready-made breadcrumbs. There is only no complete guarantee of excellent quality. But every housewife needs that finishing touch in homemade dishes, like breading, to be of high quality. Therefore, it is better to prepare crispy and flavorful fresh breadcrumbs yourself. At the same time, there will be a use for stale bread.
Every housewife's cookbook should contain a recipe for homemade breadcrumbs. After all, without them, neither meat, nor fish, nor vegetables, nor cutlets will have the correct complete taste. So, we will tell you how to make breadcrumbs below.

We will need:

- bread – 500 g;
- butter or vegetable oil - 2 tbsp. l.;
- salt - to taste;
- seasonings - to your taste;
- dried garlic - a pinch.

Recipe with photos step by step:

1. The bread must be cut into small slices and placed in the oven to dry a little. If you have a lot of dried bread left, you can also make breading from it. Just inspect it carefully to make sure there is no mold.




2. When the dried bread has cooled, you should chop it - grate it or do it in a blender.




3. Sift the resulting breadcrumbs through a sieve. If there are large crumbs left, grind them again. Heat olive oil or butter in a saucepan or frying pan, add a little chopped or dried garlic, basil and other seasonings to your taste so that the oil absorbs their aroma. Now pour breadcrumbs into a saucepan or frying pan and add a little salt.




4. Stirring constantly, fry them until they acquire a rich golden color. When the crackers have cooled, pour them into a separate container and store in it. These breadcrumbs will give the dish a special taste and aroma.

And such crackers can be prepared, for example.

Some useful tips

1. It will be very tasty if you mix breadcrumbs with chopped and lightly fried walnuts (in the proportion: for 1 part of walnuts you need to take 5 parts of breadcrumbs). Try it!
2. You can mix different types of bread for breading - white and rye.
3. For different dishes, the grinding of crackers should be different. When cooking fish or chicken, it is better to chop the breadcrumbs coarsely, but for chicken fillet you will need delicate, finely ground crumbs.
4. Rusks made from black bread have a darker color, but they also have a richer taste.
Now you know all the secrets of making breadcrumbs at home. And from now on, all your dishes will have an appetizing golden brown crust and delight your household with an exquisite taste.

Now read,

Many housewives use breadcrumbs almost every day when preparing various dishes. For example, when cooking or even simple. Breading is used for frying meat and fish dishes, and is also used in the preparation of some confectionery products. Breadcrumbs provide the shape of finished dishes, such as cutlets. In addition, products fried in breading look much more attractive in appearance - they acquire an appetizing golden brown crust.

Of course, you can buy ready-made breadcrumbs at any grocery store, but in order to use a truly fresh product when cooking, we’ll learn how to make delicious breadcrumbs at home.

Ingredients:

• rye or white bread, preferably one or two days old.

You can use additional ingredients (to your taste):

• dried garlic;
• food poppy;
• chopped nuts (eg walnuts).

Preparation

Cut the bread into narrow slices, trim off all the crusts and place the resulting pieces of bread on a dry baking sheet. Place a baking sheet with sliced ​​bread in the oven. The oven temperature should be medium. The bread is kept in the cupboard until the slices are thoroughly dried and have a slightly golden color.

How to make delicious crackers?

After the bread has cooled, add the desired ingredients (nuts, poppy seeds or dried garlic) if desired.

You can grind the crackers in a blender or pass through a meat grinder, or crush them in a mortar and pestle. Perhaps, placing the dried slices in a linen bag, mash them with a rolling pin or culinary hammer.

It is better to store the resulting breadcrumbs in a glass jar in a dry place. We recommend not to cook breadcrumbs for a long time, since during long-term storage this product loses its pleasant bready taste and aroma.

Now you know how to make breadcrumbs yourself.