Thursday, April 7, 2011

Tools, Tips, and Techniques: Home-Made Breadcrumbs

Don’t throw away those last couple of pieces of stale bread.  Tear them up a little and throw them in the food processor.  Process as coarse or fine as you like and freeze them in a zip-loc bag or freezer container.  Label with the date and the kind of bread (the kind of bread is only really important if it’s flavored such as potato rosemary or garlic). 

Use these whenever a recipe calls for breadcrumbs – so much better than the dried, store-bought variety.  The great thing about frozen breadcrumbs is that they never freeze very solid.  It’s easy to crumble off how many you need and then put the rest back in the freezer.

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