Making breadcrumbs might sound like such a simple kitchen task – and it is, if done right.
Thinking back to when my Mum and Nan’s made them, they just used ordinary bread, crusts and all. BUT, sometimes they wouldn’t always be crispy or taste greasy.
Have you heard of Panko breadcrumbs? No, they’re not another fad ingredient I promise you. Personally panko style is the consistency I am aiming for whenever I use breadcrumbs. What is the difference over normal breadcrumbs I here you shout? Nothing really, other than the way they are prepared.
Follow these simple tips for the PERFECT breadcrumbs every time and you won’t need to go the supermarket and pay over the odds for such a simple ingredient.
- Firstly, use French or Italian (day old at least) as the fluffiness I think improves the quality of the crumb.
- Remove the crusts.
- Grate or process the bread in a blender to create fine crumbs.
- Bake for 5 – 8 minutes in the oven at 150C/ 130C fan/300F/ Gas 3, without actually letting brown (you just want to dry them out), so they become crispy.
- Put leftovers in an airtight container and they should keep for several weeks until you need them.
TOP TIP: By drying out your breadcrumbs, you will get crispy breadcrumbs every time. Secondly and just as important – they won’t take on the oil and become greasy that normal breadcrumbs generally do.
Looking for a recipe idea for using your perfect breadcrumbs? Why not try homemade fish fingers. A cheap, healthy easy meal that the whole family will love. Click here to read the recipe.
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