Breadcrumbs
Instructions
Tip
You can use any bread you want for breadcrumbs, but we recommend hearty bread with a dense crumb and crust, like sourdough, French baguette, or rustic country loaf. You can also make traditional Japanese panko. Here, crustless white bread is used to make drier and flakier crumbs.
Tip
The key is to use leftover bread. Sometimes, fresh bread can be too moist and soft, whereas day-old bread is perfectly dry. This will ensure that it toasts well in the oven.
Tip
Adjust the texture according to your preferences by blending for shorter or longer. A short blending time gives you breadcrumbs with a more pronounced texture, which are ideal for, for example, salads and gratins. A long blending time results in finer breadcrumbs, which are perfect for coating fish, meat, and vegetables – and for incorporating into minced meat.
Questions about breadcrumbs
Even with a simple recipe like this one, questions will arise. Below, we go through some of the most common questions on making breadcrumbs and storing them properly.
Ingredients
|
Bread
|
100 g |
|---|---|
|
Flaky salt
|
1 tsp |
|
Freshly ground pepper
|
Make homemade breadcrumbs
Homemade breadcrumbs are an easy way to use stale leftover bread, so it does not go to waste. In only 15 minutes, you can create an element suited to elevate anything from casseroles and oven dishes to meatballs and salads. Make a batch of breadcrumbs to store in your kitchen. That way, you always have a secret weapon to elevate traditional dinner recipes.
Crispy and crunchy
The popularity of breadcrumbs lies in their toasted flavour and their ability to lend an easy, crispy touch to a wide range of dishes. As they bake in the oven, they dry up and turn into a small tray of golden crispness, perfect for adorning, for example, your favourite casserole. Toasted breadcrumbs are often used in dishes that accentuate their crispy and crunchy consistency, giving each bite the feel of something invitingly soft and perfectly crunchy.
Discover the many uses of breadcrumbs
The deliciously toasted breadcrumbs will give almost any piece of tender meat or fish a crunchy coating. Cover it in eggs to give the breadcrumbs something to stick to, and then cover it in breadcrumbs. You can do the same with vegetables, such as broccoli, cauliflower, and carrots.
You can also use breadcrumbs as a topping for casseroles or gratins, as we do in this recipe for cauliflower gratin. The breadcrumbs are layered on top, creating a crunchy coating.
Bread dumplings are another popular way to use breadcrumbs. Also known as Semmelknödel, the flavourful balls are often served with gravy or soup, allowing them to soak up flavours.
Experiment with the recipe
The kitchen is a great way to get creative, so why not turn the breadcrumbs into exactly what you want? Since the recipe is so simple, you only need small adjustments to make significant changes.
While salt and pepper are the bedrock of seasoning, feel free to incorporate the spices you see fit. Add a bit of warmth with paprika and cumin. These are great for coating chicken tenders for a smoky touch, but you can also sprinkle the breadcrumbs over a bowl of mac and cheese.
Herbs like rosemary, thyme, and oregano will all lend a refreshing aroma and flavour to the mix. This combination is great for salads or your favourite pasta dish.
Grated parmesan cheese or minced garlic will provide a bold, slightly decadent touch to the breadcrumbs, making them perfect for gratinated vegetables or a rich oven dish with pasta.
