Can we talk bread crumbs? - Page 2

HonnyBrown · ‎11-23-2013

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!

Get your flu shot...because I didn't.

Nightowlz · ‎03-11-2010

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.

software · ‎06-08-2016

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.

SharkE · ‎08-19-2010

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

Nomore · ‎09-09-2010

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.

chickenbutt · ‎03-09-2010

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.

chickenbutt · ‎03-09-2010

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.

SharkE · ‎08-19-2010

@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

chickenbutt · ‎03-09-2010

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!

SharkE · ‎08-19-2010

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.