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In a message dated 3/2/2006 1:16:16 PM Pacific Standard Time,

christie0131 writes:

 

 

> This is probably a stupid question, but I shall go with it anyway.

> when a recipe calls for breadcrumbs, do you make your own? If so do

> you bake them? Do you mix in any flavourings? Can you keep them or do

> you have to make them fresh each time? Or is it easier just to buy a

> packet?

> TIA

> Christie

>

 

Take several slices of bread and tear them in pieces and throw them in a

blender or in a bowl and use your hand held blender. Much cheaper than buying

them and a great use for stale bread.

 

Lisa Marie

 

 

 

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This is probably a stupid question, but I shall go with it anyway.

when a recipe calls for breadcrumbs, do you make your own? If so do

you bake them? Do you mix in any flavourings? Can you keep them or do

you have to make them fresh each time? Or is it easier just to buy a

packet?

TIA

Christie

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I do this also, let some bread sit out and dry

out,tear it and toss in the blender. If I find a good

price on crackers I will use those. I don't usually

buy breadcrumbs either.

Donna

 

--- kelownabc wrote:

 

 

> >

>

> Take several slices of bread and tear them in pieces

> and throw them in a

> blender or in a bowl and use your hand held

> blender. Much cheaper than buying

> them and a great use for stale bread.

>

> Lisa Marie

>

>

 

Welcome to the jungle.

We've got fun and games, we got

everything you want. Honey we know

the names. We are the people that

can find whatever you may need. "

Source: Welcome to the Jungle - Guns N'Roses

 

 

 

 

 

 

 

 

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> This is probably a stupid question, but I shall go with it anyway.

> when a recipe calls for breadcrumbs, do you make your own? If so do

> you bake them? Do you mix in any flavourings? Can you keep them or

> do you have to make them fresh each time? Or is it easier just to

> buy a packet?

 

 

I usually buy them, as bread doesn't last long enough in my house to

become crumbs. But I have made them (we often did that at the bakery

in SC): Cube slices of old-ish bread and put on a cookie sheet or pan

in a single layer. Put in a low oven until dry and crisp to the

touch. Let cool, then grind in a food processor or blender. Store in

an airtight container.

 

I usually wouldn't add seasonings as I'll do that in each recipe as I

use them.

 

BTW, this is the same for croutons, except that for croutons, I would

add the seasonings first (vinegar, herbs, garlic, maybe a bit of oil

but not usually - I know lots of folks like that though) and toss with

the cubes - go ahead and soak them if you like, but be gentle with the

tossing. Use a higher temp as you want them to brown some. When

crisp, let cool and keep in an airtight container.

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Thank you for all your replies. I have saved them all to a document so

I shall be prepared as soon as I remember what I did with the recipe

that needed breadcrumbs....

Christie

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Yes it is and I add ground flax seed too. I do that

often if I make patties.

Donna

 

--- cd trader <realshows wrote:

 

> Instead of using bread crumbs, I've been using wheat

> germ... it works fine and is a lot better for you...

> mike

>

>

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Welcome to the jungle.

We've got fun and games, we got

everything you want. Honey we know

the names. We are the people that

can find whatever you may need. "

Source: Welcome to the Jungle - Guns N'Roses

 

 

 

 

 

 

 

 

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