Dry breadcrumbs are produced by toasting bread and grinding it into a finely textured crumb. They are well-suited for traditional breading, enhancing the flavor of dishes like meatloaf, meatballs, hamburgers, fish cakes, and providing a delicious topping for casseroles. Utilizing dry breadcrumbs ensures a uniform coating for the food.
Fresh breadcrumbs, on the other hand, consist of coarsely ground fresh bread. They are particularly suitable for baked dishes that require a substantial and crispy topping, enhancing both the texture and appearance of the dish. The fresh crumbs can be chopped or blended to achieve the desired size and consistency for the specific food being prepared.
Panko, a unique type of Japanese breadcrumb, is made from the interior part of the bread, excluding the crust. It is commonly produced using Japanese white bread. Panko stands out as a distinctive breadcrumb widely utilized in Japanese cuisine to coat baked and fried foods. Its versatility has led to its popularity across a range of menus, as it provides a light and crispy texture to coated items. Panko is frequently employed as a top crust, coating, mix-in, extender, and even as a stuffing ingredient.
Here's a simple guide on making breadcrumbs: To create fresh breadcrumbs, tear the bread into pieces and place them in a food processor equipped with a blade. Pulse the bread in short bursts until you obtain breadcrumbs of the desired size. For a consistently even texture, you can strain them through a coarse sieve if preferred.
For dried breadcrumbs, tear the bread into smaller pieces. Preheat the oven to 250°F (125°C) and arrange the bread on a baking tray. Bake for approximately 15 minutes until the bread is thoroughly dried and crispy. Afterward, process the dried bread to transform it into breadcrumbs.
Breadcrumbs
