What is bread crumbs and where they are used, everyone knows who knows how to cook. Thanks to breadcrumbs, the dishes fried in them retain their juice, and, consequently, the aroma and taste of the main product. In addition, a patty, fish or chop, rolled in breadcrumbs before frying, is covered with a golden, crispy and very tasty crust. Therefore, breadcrumbs are not just a crushed piece of stale bread, it is a full-fledged culinary product, the quality of which depends on the taste of dishes prepared with it.
Basically, most housewives purchase breadcrumbs in stores, but often the producers of this product use bad bread for crackers. In order to hide indecent quality, they add all kinds of spices that clog the smell of the main product. Also, purchased crackers may be raw. Therefore, the optimal solution is to make breadcrumbs yourself. Indeed, you probably have pieces of bread left in the house that no one will eat, but your hand does not rise to throw it away. Here they can be perfectly used as future breadcrumbs. You can choose the rusks recipe yourself from what is offered here.
Here’s the easiest recipe: take the leftover bread, cut it into small pieces and place in the oven to dry it a little. After the crackers have cooled, grind them with a blender. If there is no blender, they can be grated, scrolled in a meat grinder or folded into a plastic bag and rolled out well with a rolling pin. You can also add a little fried walnuts to breadcrumbs: 100 grams of nuts are taken per pound of dried white bread and grind together. How to make breadcrumbs in another way? You can still freeze the crumb of white bread, and then, again, rub it on a grater.
But not only white bread is used for breading , so if there are pieces of rye left, they will also be suitable for making breadcrumbs. The recipe is this: remove the crust, and cut the crumb into small cubes and put in the oven until completely dry (or wait a week or two until it dries itself, but does not mold). Before grinding dried bread, add a little peeled raw pumpkin seeds to it (for 1 kg of stale bread - 150 g of seeds). Grinding bread and pumpkin seeds, add two tablespoons of ground dried garlic and one tablespoon of poppy seeds to the mixture. Mix everything and your breading mix is ready. This breading is perfect for fairly fatty meat and poultry (duck, goose, etc.).
For oily fish, oatmeal breadcrumbs are ideal. The recipe for these crackers does not require bread. You will need 1 kilogram of ground oatmeal pre-dried in the oven, 2 tablespoons of turmeric (preferably Indian) and 100 grams of sesame seeds. We mix all these components, and you can fry the fattest fish.
Now you know how to make bread crumbs, and you will no longer need to buy in the store no matter what. After all, you can grind them yourself for the future, and if you keep them in a tightly closed jar, not a bag, crackers will retain their properties for a very long time and will always be at hand.
If there are still no crackers, but there’s no time to go to the store, here are some tips on how to replace them. The most common “substitute” for breadcrumbs is flour. But it is best if the flour is of almost the lowest grade and sufficiently coarse. The second substitute after the flour is semolina. And after the semolina corn flour or corn grits and even corn flakes (of course, unsweetened) already follow. But you must admit, with breadcrumbs it is still much tastier, so it’s easiest to buy a loaf of bread or a loaf especially in order to make breadcrumbs from it. I think that you have already chosen a recipe for yourself, so it’s up to you to make rye or wheat bread, and adding spices to crackers or not is a matter of taste.