Breadcrumbs - a recipe and tips for cooking them at home

What is bread crumbs and where they are applied, everyone knows, who knows how to cook. Thanks to breadcrumbs, the dishes fried in them preserve their juice, and, consequently, the aroma and taste of the main product. In addition, the cutlet, fish or chop, lopped in breadcrumbs before frying, is covered with a golden, crispy and very appetizing crust. Therefore, bread crumbs - this is not just a milled piece of hard bread, it's a full-fledged culinary product, on the quality of which depends the taste of the dishes cooked with it.

Basically, most housewives buy breadcrumbs in shops, but often the producers of this product use bad bread for crackers. To hide the indecent quality, they add all kinds of spices that clog the smell of the main product. Also bought rusks can turn out to be raw. Therefore, the best solution is to make breadcrumbs yourself. After all, for sure you have in the house pieces of bread, which there is no one will be, but throw the hand does not rise. Here they are and can be perfectly used as future bread crumbs. The recipe for biscuits you can choose yourself from what is offered here.

Here is the simplest recipe: take the remnants of bread, cut them into small pieces and put them in the oven, so they are slightly dried. After the rusks cool down, grind them with a blender. If there is no blender, they can be grated, scrolled in a meat grinder or folded into a plastic bag and rolled with a rolling pin. Also to crackers you can add a little fried walnuts: half a kilogram of dried white bread is taken 100 grams of nuts and all together is ground. How to make breadcrumbs in another way? You can still freeze the crumb of white bread, after which, again, grate it on a grater.

But for breading, not only white bread is used, so if there are pieces of rye, they will also suit to make breadcrumbs. The recipe is this: remove the crust, and cut the crumb into small cubes and put in the oven until full shrinkage (or wait a week or two until it dries, but does not become moldy). Before grinding the dried bread, add to it a little peeled raw pumpkin seeds (for 1 kg of hardwood bread - 150 g of seeds). Grind bread and pumpkin seeds, add to the mixture two tablespoons of ground dried garlic and one tablespoon of poppy seeds. Stir everything, and your breading mixture is ready. Such breading is great for fairly fatty meat and poultry (duck, goose, etc.).

For oily fish, oats bread crumbs are ideal. The recipe for these breadcrumbs does not require bread. You need 1 kilogram of ground oatmeal, pre-dried in the oven, 2 tablespoons of turmeric (preferably Indian) and 100 grams of sesame seeds. All these ingredients are mixed, and you can fry the fatty fish.

Now you know how to make breadcrumbs, and you will no longer need to buy in a store you do not know what. After all, you can grind them yourself for future use, and if you keep it in a tightly closed jar instead of a bag, biscuits will retain their properties for a long time and will always be at hand.

If there are no biscuits, and there's no time to go shopping, here are some tips on how to replace them. The most common "substitute" of breadcrumbs is flour. But best of all, if the flour is almost the lowest grade and fairly coarse. The second replacement after the flour is a manga. And after the mango already follow corn flour or corn groats and even corn flakes (of course, unsweetened). But you will agree, the breadcrumbs are much tastier, so it's easiest to buy a loaf of bread or a loaf especially to make breadcrumbs from it. Recipe, I think you have already chosen for yourself, so rye bread or wheat - it's up to you, and adding spices to the crackers or not is a matter of taste.