Preserve and save: The art of homemade breadcrumbs
Not wasting food was a commonplace practice in our grandmothers' kitchens. One clever method involved drying slightly stale bread rolls on the radiator, which were then used to make homemade breadcrumbs. Those who regularly prepare their own will be familiar with the sight of bread on the radiator, accompanied by a grater. What should you remember when trying a breadcrumb recipe?
Regarding breadcrumbs, it's not worth taking shortcuts or overpaying for pre-packaged products from the store. These are often blends of breadcrumbs from the entire bakery, including puffed bread or leftovers from various sweet pastries. Not to mention some manufacturers use unnecessary and harmful additives to stale bread. By making breadcrumbs at home, you can have full control over the ingredients.
Why is it worthwhile to prepare homemade breadcrumbs?
Savings and sustainability go hand in hand when you opt for homemade breadcrumbs. Often in our homes, bread is left over and becomes too stale to eat directly after a few days. Rather than throwing it away, you can easily transform it into a useful culinary ingredient by creating homemade breadcrumbs. The choice of bread is important – the best option is bread with a simple composition. The drying and grating methods are also key.
Homemade breadcrumbs - practical tips
My picture of rolls might not look very appealing, but they make an excellent base for breadcrumb coatings for croquettes or as an essential addition for breaded fried carp on the festive table. When you have bread that's stale, but of course without any signs of mould, it's a sign that it's time to make homemade breadcrumbs. They will dry completely on the radiator, making it easier to turn them into the desired product.
- It's best to keep stale rolls in a paper bag and then place them on the radiator,
- Grate rolls using a fine grater - although some recommend a food processor, it often grinds dry bread into powder, which is not ideal for breading,
- Sift the grated breadcrumbs through a sieve to catch any larger pieces that might fall off during breading,
- Use immediately or transfer to a jar, seal it tightly, and store it in the kitchen cupboard. Sealed this way, breadcrumbs can be kept for several weeks.
