In this corner, featherweight champion of the breadcrumbs: fresh! And in the other, the workhorse of the breadcrumb world: dry! In this culinary bout, we’d be hard pressed to pick a winner. The dry guys are best for coating foods, especially those that you’re gonna fry because they don’t absorb too much oil. Fluffy, fresh breadcrumbs are a little larger, so they add a nice crunch when broiled on top of a casserole. They also soak up lots of liquid, making them a great binder for meatballs. Whichever kind your recipe requires, they’re easy to make at home!
1. Remove and discard crusts from a few slices of day-old bread. (Fresh bread can clump together in the food processor.)
2. Tear bread into large pieces.
3. In a food processor, pulse to pea-size crumbs.
1. Spread fresh breadcrumbs (see above) on a baking sheet.
2. Bake at 325 degrees until dry and light-golden, 10 to 12 minutes.
3. In a food processor, pulse to very fine crumbs.
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