Breadcrumbs

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Breadcrumbs are a culinary ingredient, which is widely used in the preparation of various dishes and breadings. The name breadcrumbs comes from the Italian word galetta or from the French galette. Breadcrumbs are ground dry bread and should not be confused with bread crumbs, which in turn are dry and fresh.

The culinary use of breadcrumbs is talked about centuries ago in history - documented records in cookbooks have been preserved, which mention the use of breadcrumbs as early as 1716. It is assumed that someone once made breadcrumbsto find application of old and dry bread, as well as the rest of the various meals crusts of bread.

A distinction must also be made between breadcrumbs and croutons, the latter being small bread cubes about 1 cm in size, often baked or fried and flavored with salt and various spices. The breadcrumbs themselves are much smaller in size and the size of coarse sand. There are larger and finer ground breadcrumbs.

Dry breadcrumbs are prepared by toasting very old bread to remove excess and remaining moisture in it. It has a sandy and even floury consistency. It is usually used for breading and obtaining a brittle and crunchy crust.

The bread used to make soft, fresh and not so dry breadcrumbs are correspondingly softer and fresher, resulting in larger crumbs that are used when we want to get a softer and more tender crust. or stuffing.

It is popular Japanese breadcrumbs Panko (Panko), which is mainly used for frying and breading. There are two types of panko breadcrumbs - white panko (from the middle of the bread) and tan panko (from whole bread with the crust). This Asian breadcrumb is most widely used in cooking fish and seafood. Except in Japan, Panko breadcrumbs are produced all over the world and especially in the Asian countries Korea, Thailand, China and Vietnam.

Recently in the United States breadcrumbs Panko can be found in jars on health food stands. In fact, offering in these sections of large supermarkets is just a marketing ploy, because breadcrumbs do not have special dietary properties, especially since it is used for frying and breading.

Composition of breadcrumbs

In his own way nutritional value breadcrumbs is close to the bread used to make it. Usually 100 g of breadcrumbs contain: 395 kcal, 13.35 g of protein, 71.98 g of carbohydrates, 5.3 g of fat.

Calories from the fat in the breadcrumbs are about 47. In these finely ground crumbs we find even larger amounts of phosphorus (165 mg), calcium 183 mg, magnesium 43 mg, choline 14.6 mg and iron 4.83, sodium (732 mg), potassium (196 mg).

Selection and storage of breadcrumbs

In our commercial network you can find packaged breadcrumbs, most often in packages of 500 g, and there are 1 kg and more. When choosing breadcrumbs in the store there are simple and elementary things to keep in mind. Be sure to note that the texture is homogeneous and smooth - if there are baboons, it may mean that the breadcrumbs are old. The color of the fine bread particles is also important - they are ocher in color, and if you notice another color, it may probably be mold.

Once you open the package of breadcrumbs at home, it is good to store dry bread crumbs in a suitable box with a lid that does not penetrate air. You can put them both in the kitchen cupboard and in the refrigerator, where they will keep for much longer. Remember that it is good to prepare fresh bread crumbs in the amount you will need for the current cooking.

Culinary application of breadcrumbs

The breadcrumbs are involved in the making of quite different dishes. Rolling in flour, beaten egg and breadcrumbs is a classic version of breading. Often frying various meatballs, meat, fish, etc. it is done only by rolling in breadcrumbs. Except when frying breadcrumbs are used and as a thickening component in the composition of various sauces, gratins, casserole, and can be sprinkled on top to obtain a crispy crust. If you mix fine crumbs with various dry or fresh spices, you can get an incredibly fragrant mixture that can be used even in salads and for sprinkling on vegetable dishes.

You can prepare a fragrant and delicious breadcrumbs, as about 1 tsp. bread crumbs add 1/3 tsp. salt, a little red pepper, black and white pepper, dried basil or savory. Italian fragrant breadcrumbs are prepared with the addition of dried parsley, dried basil, dried rosemary, sage, thyme and a little salt. You can add various other products to the breadcrumbs - yellow cheese, vegetable fat such as olive oil and a whole range of fresh spices. The breadcrumbs, mixed with exotic spices such as curry, turmeric and nutmeg, acquire a particularly interesting taste.

Photo: Birgul

Preparation of breadcrumbs

Making breadcrumbs at home is extremely easy. To do this, you need to have a few pieces of old bread, which you need to toast in the oven, then wait for them to cool and break them. The easiest way is to use a food processor - just put the pieces of dry and toasted bread and mash and blend briefly. The longer you let the robot run, the finer crumbs you will get.

Another option is to put the pieces of bread in a plastic bag and with the help of a rolling pin, meat hammer or other large and heavy object, break them. If you use a household rolling pin, just slide it back and forth with pressure. Bread crumbs can be prepared from any type of bread they have on hand. Keep in mind that each different loaf will get a slightly different taste. You can make two types of crumbs - from fresh and dry bread.

If you want to make fresh, softer bread crumbs, you need to use old bread again. The difference is that you do not need to bake it, but just leave the pieces in the air for an hour or two to dry. Use the middle of the slices and chop them with a large knife or put them back in the food processor.

From 3 slices of bread you get about 1 tsp. fresh crumbs. However, if you dare 3 slices of toasted and dried bread, you will get a much smaller amount - between ½ and 2/3 tsp. The reason for this difference is the greater amount of moisture, which gives volume to fresh, unbaked bread. For 1 tsp. fresh crumbs you need about 4-5 slices.

Recipe for Breadcrumbs and yellow cheese

breadcrumbs - 1 and 1/2 tsp. or fresh bread crumbs

yellow cheese - 2 tbsp. grated

salt - 1 tsp.

oregano - 1 tsp.

parsley - - 3/4 tsp. dry

onion - 1/2 tsp. to dust

garlic - 1/4 tsp. to dust

red pepper - 1/4 tsp.

Mix all the ingredients well and roll the products in this breading before frying them in hot fat.