topic Re: Can we talk bread crumbs? in Kitchen

Can we talk bread crumbs?

Stargazer77 — Fri, 08 Jul 2016 01:01:16 GMT

So, I feel a little guilty talking about this issue. I have a Vitamix and I think I should be making my own bread crumbs. Does anyone make their own bread crumbs? What kind of bread do you use? Do you add spices?

That said, let's get to the heart of the issue. I usually use Progresso Italian Bread Crumbs (to bread my chicken breast). The other day my cousin gave me some of her Aleia's Gluten Free Italian Bread Crumbs. They're pricey, but they were very good. They had a good flavor and they were thicker than regular bread crumbs. I really liked them a lot.

So let's talk about bread crumbs...do you have a fave? Or something you've tried that you wouldn't purchase again?

Re: Can we talk bread crumbs?

jaxs mom — Fri, 08 Jul 2016 01:13:48 GMT

Yes, I make my own. I also bake my own bread, and mill my own flour. What kind of bread I use depends on the recipe I'm using them for. I tend to use white bread crumbs for some things and whole wheat bread crumbs for others. If I'm making panade I usually use whole wheat, if I'm making a dessert with a crumb topping I use white. I keep them ready to go in the freezer. If I want them seasoned, then I season it just before using. I don't store them preseasoned.

Personally I don't like the store bought ones, they're like sand IMO.

Re: Can we talk bread crumbs?

AKgirl2 — Fri, 08 Jul 2016 01:14:16 GMT

If there's left over Italian or French bread I leave the bread out overnight, or bake in oven for a few minutes before it gets golden and use a stand up grater to make the crumbs.

I leave some plain, and season some. I always have a canister of Progresso Plain and Italian crumbs on hand though.

Re: Can we talk bread crumbs?

KALLIE — Fri, 08 Jul 2016 13:16:45 GMT

@Stargazer77 wrote:
So, I feel a little guilty talking about this issue. I have a Vitamix and I think I should be making my own bread crumbs. Does anyone make their own bread crumbs? What kind of bread do you use? Do you add spices?

That said, let's get to the heart of the issue. I usually use Progresso Italian Bread Crumbs (to bread my chicken breast). The other day my cousin gave me some of her Aleia's Gluten Free Italian Bread Crumbs. They're pricey, but they were very good. They had a good flavor and they were thicker than regular bread crumbs. I really liked them a lot.

So let's talk about bread crumbs...do you have a fave? Or something you've tried that you wouldn't purchase again?

Look at the ingredient list. It's a REALLY long list and not healthy . It's not hard to make your own. Process old bread and add seasonings or use PANKO and add seasonings.

Re: Can we talk bread crumbs?

peachesncream — Fri, 08 Jul 2016 08:45:02 GMT

I use Progresso dry breadcrumbs a lot. I buy the plain ones, because I can always add spices or herbs to them.

If a recipe calls for fresh breabcrumbs, I make them from firm bread, white or wheat, that I tear into pieces and put in the blender. Run the blender until crumbs form. This makes soft breadcrumbs.

Re: Can we talk bread crumbs?

luvdoodles — Fri, 08 Jul 2016 09:20:54 GMT

I don't have a Vitamix, so can't help there. But for store bought bread crumbs I recently switched to Panko. Much lower sodium level. I just add my own spices. My family didn't even notice when I made the switch.

Re: Can we talk bread crumbs?

Campion — Fri, 08 Jul 2016 11:05:13 GMT

I don't make Panko (don't know how) but I do make fresh or dried crumbs in my Nutribullet. I save up dried ends of French bread or use fresh bread when called for. Takes a second. Then I freeze the crumbs in small snack bags, because then they won't get moldy. Take out as needed.

Re: Can we talk bread crumbs?

HonnyBrown — Fri, 08 Jul 2016 13:54:10 GMT

I save the heels (ends) of loaves of bread and use them to make crumbs. Sometimes I add herbs, sometimes not.

Re: Can we talk bread crumbs?

Fressa — Fri, 08 Jul 2016 15:44:16 GMT

I use the Progresso Italian bread crumbs and Panko depending on what I'm cooking. I do also make my own and add italian dry herbs to them. I prefer leftover Italian bread when I make mine but white bread works. I prefer to make them but it depends on how muuch time Ihave and how much I need for what I'm cooking.

Re: Can we talk bread crumbs?

chickenbutt — Fri, 08 Jul 2016 17:48:49 GMT

I also have a Vitamix and it honestly never entered my mind to make bread crumbs.

I like panko or something like Italian-seasoned bread crumbs that I can purchase.

I do make my own crouton-type things for a couple of things, including the dressing (Thanksgiving) I make.

To just pulverize bread really doesn't even sound appealing to me, but that's just me and I get that. I wonder if you toast (oven) and season the bread and then pulverize it, if the seasoning would even stay on. I just don't like the idea of nekkid, flavorless, bread crumbs.

Re: Can we talk bread crumbs?

HonnyBrown — Fri, 08 Jul 2016 18:49:47 GMT

chickenb, using a Vitamix to make breadcrumbs seems like overkill to me.

I use a good, old Oster. Nothing fancy, but it works for everything.

I toast my bread to dry it out. I then break it into large cubes by hand and but the cubes in the blender. I add the herbs then. I blend until pulverized. Perfect!

Re: Can we talk bread crumbs?

Nightowlz — Fri, 08 Jul 2016 18:58:14 GMT

I make breadcrumbs in the Vitamix with the homemade bread we make. It's really good. So fast & easy. I like to use it for oven fried chicken.

Trying to make breadcrumbs from a slice of bread from the grocery store is ridiculous. It just gets all stuck together in a ball & it's hard to crumble.

Re: Can we talk bread crumbs?

software — Fri, 08 Jul 2016 19:10:27 GMT

You season the crumbs after.

Make the crumbs then take a skillet with a little bit of butter and whatever seasonings you want, scramble the crumbs around for a minute or 2 in the butter & seasonings. Refrigerate or use right away.

You can make the crumbs ahead of time, then season to taste with each recipe. You don't have to use a Vitamix, but I keep mine out & use it every day for something. You can use a regular blender or a food processor. Just whatever you have. You don't have to wait until the bread is old, you can use it fresh. Once you perfect your system/recipe, you will enjoy your own fresh breadcrumbs & never go back to the store bought. Seriously!

@chickenbutt wrote:
I also have a Vitamix and it honestly never entered my mind to make bread crumbs.

I like panko or something like Italian-seasoned bread crumbs that I can purchase.

I do make my own crouton-type things for a couple of things, including the dressing (Thanksgiving) I make.

To just pulverize bread really doesn't even sound appealing to me, but that's just me and I get that. I wonder if you toast (oven) and season the bread and then pulverize it, if the seasoning would even stay on. I just don't like the idea of nekkid, flavorless, bread crumbs.

Re: Can we talk bread crumbs?

SharkE — Fri, 08 Jul 2016 20:00:16 GMT

only time I use is for meatloaf buy Walmart brand LOL

when I make my own dressing I let my own bread get stale and use it up

Re: Can we talk bread crumbs?

Nomore — Fri, 08 Jul 2016 21:00:02 GMT

I use whatever bread is fresh or leftover if I need breadcrumbs for coating. Then add seasonings. Sometimes I use my Vitamix, sometimes I use my Kuhn Rikon pull and chop; it depends on how much I need.

I buy Panko crumbs from Trader Joe's. Progresso was hard to find around here, except in autumn, then I came across the TJ ones and they taste better.

Re: Can we talk bread crumbs?

chickenbutt — Fri, 08 Jul 2016 21:49:04 GMT

Software - I like the way you do that. Thanks for the info. I use breadcrumbs so infrequently that I'm not likely to make them but that's ok. I like how you are doing it. I like to have flavor in every aspect of a recipe and that is how I write my recipes.

Sharke - You use stale bread? Does it taste stale? Am I just too picky? (yeah, I know I am) Too many years of having to eat stale, rotting, and moldy food made me very food-neurotic and even if I decided to make them I would have to use 'new' bread. hehe

For the cubes/croutons I make for Thanksgiving dressing, I use sourdough bread and it really comes out nicely. I cut them into small (like 1/2") cubes (not stale, though) and put in a gallon ziplock with a little olive oil and several herbs, incl s&p. I zip it up, full of air, and just shake it around between my hands so it gets coated. In the oven they go flat on a baking sheet. I always have to make more than I need because they are so tasty that I have to eat a few.

Re: Can we talk bread crumbs?

chickenbutt — Fri, 08 Jul 2016 21:57:22 GMT

Nomore wrote:
I use whatever bread is fresh or leftover if I need breadcrumbs for coating. Then add seasonings. Sometimes I use my Vitamix, sometimes I use my Kuhn Rikon pull and chop; it depends on how much I need.

I buy Panko crumbs from Trader Joe's. Progresso was hard to find around here, except in autumn, then I came across the TJ ones and they taste better.

I love panko! It especially mixes well with parmesan. I just grate up some parm with a medium or ribbon size and it mixes super well with panko.

Geez, now I feel like frying something! ha! I haven't breaded and/or fried anything for a while.

Re: Can we talk bread crumbs?

SharkE — Fri, 08 Jul 2016 22:24:36 GMT

@chickenbutt

just let it sit in refrig for at least a day till it's hard or toast in oven till it get hard like. Then, if your making dressing like I do (best in the crockpot) shred up your bread, no crumbs, I like shards of bread, add couple of eggs, chicken broth, can of cream of chicken, onions, chopped celery, plenty of sage , little pepper , add cooked boiled chicken to it.

Fine eating I got the recipe from Taste of Home yrs. ago if it dries in the crockpot, add a little chicken broth to it as it cooks. Really moist dressing.

No, don't use "moldy" bread LOL

Re: Can we talk bread crumbs?

chickenbutt — Fri, 08 Jul 2016 22:58:24 GMT

Hey Sharke! Well, your recipe is vastly different than mine but I'm glad you found one you like. I wrote mine but I wrote it exactly to our specs and I don't cook with canned soup (yeah, I'm one of those evil people. hehe).

For me, the I enjoy the little cubes, also. Plus I like that I season them and also toast them in the oven so that they kind of hold up but they also become part of the recipe. I cook my dressing in the oven in a baking dish.

Glad you're not using moldy bread. I didnt' think you were. I was just thinking of 'stale' bread sounding like it was like a week old or something. I buy bread sometimes but I keep mine in L&L so it keeps very fresh for about 12 days. That works out for me, as a loaf of bread easily lasts that long.

Only about 4 months until Thanksgiving! yikes! I'm just not ready. Time flies when you're getting old!

Re: Can we talk bread crumbs?

SharkE — Fri, 08 Jul 2016 23:45:40 GMT

walmart brings out great big bags of crumbs around the holidays they're good to go too. Not that Pepperidge Farms junk , but, back in the Deli section.