Cookbook:Bread Crumbs

| Bread

Bread crumbs, also called breadcrumbs, refer to bread that has been broken down into small crumbs. They can be purchased or home-made.

Characteristics
All breadcrumbs are ground bread, but they can generally be divided into three varieties. Fresh breadcrumbs may be somewhat stale, but they are not typically thoroughly dried. This makes them coarse and soft in texture, and they absorb liquid well. Dry breadcrumbs are made from dried and toasted bread that is ground until fine in texture. Panko breadcrumbs are a delicate and flaky variety made from dried and coarsely-ground fine white bread.

Selection and storage
You'll want to choose the variety of breadcrumbs that is best suited for your application—they are not perfectly interchangeable. Fine dry breadcrumbs and panko can be conveniently purchased or made from stale bread in some cases, and they should be stored in an airtight container to keep them dry and crisp. Fresh breadcrumbs are best made at home and can be stored in the freezer to keep them from drying out.

Use
Breadcrumbs can be used as a thickener, binder, topping, or coating. They may also be used to add bulk to dishes. Fine dried and panko breadcrumbs are often used to create a crispy exterior on fried foods—panko are great for particularly textured and crispy coatings. Be mindful that very large crumbs or overly thick coatings can absorb more oil when frying. Fresh breadcrumbs often bind and thicken foods, such as soups, sauces, and meatballs.

Substitution
Depending on the recipe, different types of breadcrumbs can be substituted for one another. Similarly, cracker crumbs, matzo meal, or crushed breakfast cereals can be appropriate substitutes, though usually for dry breadcrumbs only. Cake crumbs may be an appropriate substitute in dessert recipes.