Substitute packaged bread crumbs for processed crumbs from bread

<[email protected]> wrote in message
news:a970b36e-3258-4b77-aa67-619bfef9369c@d1g2000hsg.googlegroups.com...
> Often in a recipe, it calls for breadcrumbs made with a food processor
> from 1-3 slices of bread.
> Does anyone know the direct substitution if I want to use packaged
> breadcrumbs instead?
> Thanks

The substitute normally can not be properly made.

The packaged bread crumbs are dried and the fresh bread is moist. There is
no way to properly rehydrate the dried breadcrumbs to match the consistency.
In addition the particle size called the crumb is very different.

What is the recipe for?


--
Old Scoundrel

(AKA Dimitri)

On Jul 20, 2:10 pm, [email protected] wrote:
> Often in a recipe, it calls for breadcrumbs made with a food processor
> from 1-3 slices of bread.
> Does anyone know the direct substitution if I want to use packaged
> breadcrumbs instead?

I save the part of a baguette that doesn't get eaten on the first day
or I ask to take home the sourdough bread that comes to the table at
the Fish Market, and make breadcrumbs. The crumbs are best made from
the crusty parts of day-old French or sourdough bread, I think. Then,
I freeze the breadcrums plain, or with flavorings, depending on what's
going on that day.

Baggies of breadcrums in the freezer may have lemon zest, or parm, or
basil, or something like that. I mark what kind of bread crumbs on the
ziploc bag so I don't forget. Plus, I have plain breadcrumbs, too.
It's nice to have handy and it's better than packaged breadcrumbs.

Karen

"Karen" <[email protected]> wrote in message
news:eaf6aaae-fe20-4e12-bd00-5ec0a5a8b76b@x36g2000prg.googlegroups.com...
On Jul 20, 2:10 pm, [email protected] wrote:
> Often in a recipe, it calls for breadcrumbs made with a food processor
> from 1-3 slices of bread.
> Does anyone know the direct substitution if I want to use packaged
> breadcrumbs instead?

I save the part of a baguette that doesn't get eaten on the first day
or I ask to take home the sourdough bread that comes to the table at
the Fish Market, and make breadcrumbs. The crumbs are best made from
the crusty parts of day-old French or sourdough bread, I think. Then,
I freeze the breadcrums plain, or with flavorings, depending on what's
going on that day.

Baggies of breadcrums in the freezer may have lemon zest, or parm, or
basil, or something like that. I mark what kind of bread crumbs on the
ziploc bag so I don't forget. Plus, I have plain breadcrumbs, too.
It's nice to have handy and it's better than packaged breadcrumbs.

Karen

That's just exactly what I do. The special flavor of the baguette, sweet or
sourdough, changes everything, along with the freshness of the crumbs. I
freeze fresh crumbs for future use routinely as you do.

Hugh

techman41 wrote:
> Often in a recipe, it calls for breadcrumbs made with a food processor
> from 1-3 slices of bread.
> Does anyone know the direct substitution if I want to use packaged
> breadcrumbs instead?
> Thanks

DUH It's 1-3 slices of bread... how technical is that, techman...
what kind of bread, what size slices, how thick ya tawkin'... DUH

If you need to measure bread crumbs you shouldn't be cooking... if you
need to count how many sheets of TP to wipe yer butt you need yer
mommy to change yer nappy, techman. DUH