Calories: Not specified
Cooking time: Not specified

Breadcrumbs are used by culinary specialists all over the world when preparing many dishes. The word breading came to us from the French, in whom it literally means "bread crumb".
Now the markets and supermarkets are full of packages with ready-made breadcrumbs. There is no full guarantee of excellent quality. But every hostess needs such a finishing touch in homemade dishes as breading to be of high quality. Therefore, it is better to cook crispy and fragrant fresh breadcrumbs yourself. At the same time, there is a use for stale bread.
Every housewife's cookbook should contain a recipe for homemade breadcrumbs. Indeed, without them, neither meat, nor fish, nor vegetables, nor meatballs will have the right finished taste. So how to do breadcrumbs we will tell you below.

We will need:

- bread - 500 g;
- butter or vegetable oil - 2 tbsp. l.;
- salt - to taste;
- seasonings - to your taste;
- dried garlic - a pinch.

Recipe with photo step by step:

1. Bread must be cut into small slices and sent to the oven to dry a little. If you have a lot of dried bread left, you can also make a breading out of it. just inspect it carefully so that there is no mold.




2. When the dried bread has cooled down, you should chop it - grate it or do it in a blender.




3. Sift the resulting breadcrumbs through a sieve. If there are large crumbs left, grind them again. In a saucepan or skillet, heat olive oil or butter, put in it a little chopped or dried garlic, basil and other seasonings to your liking so that the oil absorbs their aroma. Now pour breadcrumbs into a saucepan or frying pan, add a little salt.




4. Stirring constantly, fry them until they acquire a rich golden color. When the crackers have cooled, pour them into a separate container and store in it. Such breadcrumbs will give the dish a special taste and aroma.

And such crackers can be cooked, for example.

Some useful tips

1. It will be very tasty if you mix breadcrumbs with chopped and lightly fried walnuts(in proportion: 1 part walnuts you need to take 5 parts of breadcrumbs). Try it!
2. You can mix different types of bread for breading - white and rye.
3. For different dishes and the grinding of crackers should be different. When cooking fish or chicken, it is better to chop the crackers coarsely, and for chicken fillet You will need tender crumbs of fine grinding.
4. Brown bread crackers have a darker color, but they also have a richer taste.
Now you know all the secrets of making breadcrumbs at home. And from now on, all your dishes will have an appetizing taste. golden brown and delight the household with exquisite taste.

And now read

Breadcrumbs are a great way to give a dish a golden, crispy crust that will leave juicy pulp. Vegetables can be breaded in breadcrumbs: cauliflower, onion rings, etc., but most often they resort to their help when preparing meat products. Ruddy chops, cutlets, chicken drumsticks with a fried or baked crust of breadcrumbs, and if you also season them with various spices, this is a real feast of taste that you can easily organize for your family. And how to make breadcrumbs at home, we will now tell you.
This recipe is not only quick and unpretentious, but also extremely budgetary, because such crackers can be made from ordinary white bread left over from the next meal. Even if the slices of bread are a little dry, they are still good for cooking!

Taste Info Various Snacks

Ingredients

• white loaf or bread (preferably sliced) - 1/2 loaf;
• turmeric - 1/2 tsp;
• dried garlic - 1/2 tsp;
• ground paprika or red spicy pepper- 1/2 tsp

How to make breadcrumbs at home

You can cook all the spices yourself at home and even turmeric if this plant is grown in your area. Otherwise, just buy them in the store. Add red pepper to your taste: love spicy breading - add hot pepper; tender, slightly sweetish and colorful - ground paprika. For breadcrumbs, only white bread is used - rye and black varieties are slightly bitter. Lay on a baking sheet parchment paper and put slices of bread on it. Place the baking sheet in the oven for 30 minutes, heated to a temperature of 80-100 degrees, while leaving its door slightly ajar.


After the specified time, turn the bread slices over to the other side and dry them for another 30 minutes at the same temperature.


Then remove the baking sheet from the oven, let the bread slices cool slightly and break them into pieces of approximately the same size as shown in the photo.

Pour the bread slices into the bowl of a food processor or blender and grind until coarse crumbs form. It will take only 5 to 20 seconds.

Check the density of the crumbs by touch - large pieces may come across in it!


Add the cooked spices directly to the blender bowl and whisk everything together again.


Your spiced breadcrumbs are ready. Store them in a sealed container so they don't get damp, and take them out as needed.

Some useful tips:

• A very interesting breading is obtained by mixing crackers with chopped fried walnuts. The taste of the dish in such a breading will be especially piquant. It is recommended to mix 1 part of nuts with 5 parts of crackers. You can also use pumpkin seeds instead of nuts.
• Different dishes require different grinding of crackers. For example, if you are cooking chicken or fish meals, then it is desirable to use coarse grinding in breadcrumbs. When working with gentle meat fillet and breadcrumbs should be tender, finely chopped.
• If there is absolutely no time to cook breadcrumbs with your own hands or go to the store for them, then you can use flour (preferably rye or first grade) or semolina. But let this advice be for the most extreme case. After all, dishes breaded in breadcrumbs are especially tasty.

Any housewife has ever fried cutlets, fish, etc. in breadcrumbs. Dishes are simply extraordinary: crispy golden crust on the outside and tender meat inside. But breadcrumbs are something that is not always available in the kitchen. at home by yourself? I asked myself this question recently, when I suddenly decided to cook chicken cutlets in crispy breadcrumbs.

How to make breadcrumbs from white bread at home?

Breadcrumbs are not only a thing that is often not in the house, but also small crumbs of white bread, which are breaded (from the French word - sprinkle with breadcrumbs) meat, fish, vegetables. Dishes in breadcrumbs can be cooked both in a pan and in.

Ready-made breadcrumbs in a pack may not always be at hand, but there is always white bread at home. Hence two natural questions: 1) “Why buy them if you can make them yourself?” 2) and " How to make breadcrumbs?»

Everything is very simple. The first thing to do is dry the bread. And you can do it in the microwave or oven. Five minutes is enough. Then, logically, the bread needs to be crumbled. If you have a blender and you know, great. It is easy and simple to make breadcrumbs at home by crushing dried bread with a blender.

But what if there is no blender? After drying the bread in the microwave, you won’t chop it with your hands, because the pieces will be hard and it will simply hurt.

How to make breadcrumbs at home - the fastest way

That's why the best way how to make breadcrumbs at home- this is to crumble the pulp of white bread into a plate, preferably flat and large, and dry these crumbs, not pieces of bread, in the microwave for 3-5 minutes. It is best to dry the crumbs for a minute, then check them (so that they do not burn), mix lightly and again for a minute. And so on until the state of not complete drying. The crumbs should be slightly soft, so that you can crush them with your hands a little more. In this way, you will get excellent homemade breadcrumbs.

Since breading is usually used for frying, a lot of oil is required. Too much oil is bad. Do not forget to put the finished cutlets, or whatever you cook there, on a napkin so that the excess oil is absorbed into it and not absorbed into your waist.

And, of course, you need to be reminded that dishes in breadcrumbs should be eaten immediately, while the crust is crispy. After a few hours, any artfully cooked cutlets and nuggets stop crunching, unfortunately. Make breadcrumbs at home very simple, so next time don't even think about running headlong to the store.

We need white bread.

My bread is homemade, baked in a bread machine. It is advisable to use yesterday's bread, as fresh bread crumbles very much when sliced. I was a little unlucky, the bread was freshly baked. I had to save myself with a sharp knife. Cut off all sides of the crust.

We use the crusts for making breadcrumbs, and the soft part for crackers. We cut the pulp into cubes, the crusts into strips.

Put the chopped crumb and crusts on a baking sheet. We dry in the oven at a temperature of 180-200 degrees. Stir occasionally to brown all sides well.

The bread has browned. Cool down.

Now we need to get the breadcrumbs. In a food processor, put the dried crusts in small portions and grind into the smallest crumbs. We sift the smallest part through a sieve and pour it into a storage container. Larger crumbs can be further crushed or left for later use. I sometimes need a large crumb.

Breadcrumbs are ready.

Transfer to a clean, dry bowl with a lid.

Store until required in a dry place.

Today I will show you how to make breadcrumbs with your own hands. Surely many will say: “I also came up with it ... Everyone knows! And anyway, why make them if you can always buy ready-made ones in any store?”

Well, of course, for experienced hostesses, this is not even a recipe, but the most elementary. Yes, and you can buy breadcrumbs without problems. And what about young girls who are just getting acquainted with the kitchen? That's it for them and I want to give some practical advice.

By the way, have you, my dear hostesses, often wondered what breadcrumbs are actually made of on an industrial scale? Do you think they bake bread on purpose, and then dry it and grind it? No matter how! The production of such breadcrumbs, as a rule, goes well, very stale bakery products, which, due to the expired shelf life, is no longer realistic to implement.

Here's how I imagine the conditions under which breadcrumbs are stored and packaged, the desire to use them disappears immediately. Whether it's homemade, fragrant, fresh, crispy ... mmm ... From homemade bread! Persuaded? Cooking breadcrumbs in the oven?

Ingredients:

Cooking step by step with photos:

We dry the slices of bread in the oven at 180-190 degrees for about 15 minutes (after 7-8 minutes turn each slice) until a pleasant blush. Just make sure that the crackers do not burn, otherwise they will be bitter.

Let the breadcrumbs cool down. Then we grind them in any convenient way - you can, like me in a food processor (nozzle - Metal knife) or just put in a bag and roll with a rolling pin. And even better and more convenient (I've been doing this lately) - grind crackers through a meat grinder (especially if you have an electric one). At the same time, thanks to this procedure, sharpen knives in it.

After half a minute, I got this crumb. By the way, you can adjust the size of this crumb yourself - someone likes very small breadcrumbs, while someone prefers larger ones. If you wish, you can add salt, your favorite spices and seasonings to the breadcrumbs - then you will get a ready-made fragrant breading.

Pour the breadcrumbs into a clean, dry bowl.