Seasoned Bread Crumbs

"Wayne Boatwright" <[email hidden]> wrote in message

Quoted message said:

I use the breadcrumbs mostly for pan-fried pork chops, flattened chicken
breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

Don't make any. We keep plenty of crumbs from leftover bread, but never
season them. When it comes time to use them, we add seasoning to suite the
mood at the time.

We happen to prefer a courser crumb than the commercial stuff, but that is
just a matter of personal preference.

On Sat 17 Sep 2005 12:45:37a, Edwin Pawlowski wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message

Quoted message said:

I use the breadcrumbs mostly for pan-fried pork chops, flattened
chicken breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

Don't make any. We keep plenty of crumbs from leftover bread, but never
season them. When it comes time to use them, we add seasoning to suite
the mood at the time.

I see your point, and I will keep some plain. I wanted some pre-seasoned
because I always seem to be in a huge rush to put dinner together after
work. Thought it would be a timesaver.

Quoted message said:

We happen to prefer a courser crumb than the commercial stuff, but that
is just a matter of personal preference.

I won't make these as fine as the commercial stuff. I do like more texture
than that.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have several loaves of good French bread that have gone past the point

as

Quoted message said:

fresh bread. I intend to reduce them to fine crumbs in the food

processor,

Quoted message said:

then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to add. When

I

Quoted message said:

buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened chicken
breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one

variety.

Quoted message said:

Suggestions?

Since you have that much bread, have you thought of making croutons as well?
They're so easy and so good.

kili

On Sat 17 Sep 2005 02:35:50a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have several loaves of good French bread that have gone past the
point as fresh bread. I intend to reduce them to fine crumbs in the
food processor, then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to add.
When I buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened
chicken breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

Since you have that much bread, have you thought of making croutons as
well? They're so easy and so good.

kili

That's a great idea, kili, but I doubt I'd use them. I'm the only salad
eater and I never make salads for just myself at home. I do make soups,
but not usually the kind where one might float croutons on top.

Thanks!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

This doesn't answer your question, but have you considered making papa
pomodore (sp?)? It's a Tuscan tomato soup that features stale bread and
basil and a little garlic. It tastes fantastic.

Edwin Pawlowski said:

"Wayne Boatwright" <[email hidden]> wrote in message

Quoted message said:

I use the breadcrumbs mostly for pan-fried pork chops, flattened chicken
breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

Don't make any. We keep plenty of crumbs from leftover bread, but never
season them. When it comes time to use them, we add seasoning to suite the
mood at the time.

We happen to prefer a courser crumb than the commercial stuff, but that is
just a matter of personal preference.

I also prefer to add seasoning at time of use, to suit what it is I'm
making at the time... how long can it take to shake in 3-4 seasonings.
But whenever I make my own, for really great tasting crumbs I lightly
toast the bread, makes a huge flavor difference, really don't need much
seasoning if any. I like the very even crumb texture from putting the
bread through my meat grinder with the 1/4" plate... a food processor
makes a blend of all different size crumbs with mostly bread powder. I
never buy commercially prepared bread crumbs, for the same exact reason
I never buy preground mystery meat... then I don't need to wonder where
all that old/used bread comes from.

Sheldon

Wayne Boatwright said:

I have several loaves of good French bread that have gone past the point as
fresh bread. I intend to reduce them to fine crumbs in the food processor,
then dry them thoroughly in a low oven.

Better to toast the bread prior to making crumbs, will taste far better
and probably will need no seasoning.

Sheldon

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This doesn't answer your question, but have you considered making papa
pomodore (sp?)? It's a Tuscan tomato soup that features stale bread and
basil and a little garlic. It tastes fantastic.

and Ribolitta (Soup) using stale bread.
Yum!
Dee Dee

"Sheldon" <[email hidden]> wrote in message

Quoted message said:

But whenever I make my own, for really great tasting crumbs I lightly
toast the bread, makes a huge flavor difference, really don't need much
seasoning if any.

I never thought to do that. Thanks for the tip.

I also like the taste and texture when we use some good sourdough rye bread
in the mix.

Wayne Boatwright said:

On Sat 17 Sep 2005 02:35:50a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have several loaves of good French bread that have gone past the
point as fresh bread. I intend to reduce them to fine crumbs in the
food processor, then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to add.
When I buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened
chicken breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

Since you have that much bread, have you thought of making croutons as
well? They're so easy and so good.

kili

That's a great idea, kili, but I doubt I'd use them. I'm the only salad
eater and I never make salads for just myself at home. I do make soups,
but not usually the kind where one might float croutons on top.

Thanks!

You could make bread crumbs for things like meatloaf 🙂

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
| On Sat 17 Sep 2005 02:35:50a, kilikini wrote in rec.food.cooking:
|
| >
| > "Wayne Boatwright" <[email hidden]> wrote in message
| > news:[email hidden]...
| >> I have several loaves of good French bread that have gone past the
| >> point as fresh bread. I intend to reduce them to fine crumbs in the
| >> food processor, then dry them thoroughly in a low oven.
| >>
| >> I'd like to make seasoned breadcrumbs, but can't decide what to add.
| >> When I buy commercial dry breadcrumbs I usually by an "Italian Style".
| >>
| >> I use the breadcrumbs mostly for pan-fried pork chops, flattened
| >> chicken breasts, and veal scallops, as well as an addition to meatloaf.
| >>
| >> With as much bread as I have, I could definitely make more than one
| >> variety.
| >>
| >> Suggestions?
| >>
| >
| > Since you have that much bread, have you thought of making croutons as
| > well? They're so easy and so good.
| >
| > kili
| >
|
| That's a great idea, kili, but I doubt I'd use them. I'm the only salad
| eater and I never make salads for just myself at home. I do make soups,
| but not usually the kind where one might float croutons on top.

Do you use melba toast for spreads and the like? You could use some of the
bread to make your own. See http://www.recipezaar.com/24802?path=0110A0103
Debbie

Wayne Boatwright said:

I have several loaves of good French bread that have gone past the
point as
fresh bread. I intend to reduce them to fine crumbs in the food
processor,
then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to add.
When I
buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened
chicken
breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

Where to begin? Just last night i made the same thing with whole leaf
sage, oregano & grated parmesan cheese.

I must admit i only made the bread crumbs cause i was out of the
commercial "Italian" bread crumbs, which i find convenient and an
acceptable substitute for home made. IMO the generic or store brand
bread crumbs are as good as the brand name variety.

Last night I made an old Escoffier mac and cheese recipe with blue and
brie & a thin layer of cheddar over the top, the blue & brie were mixed
in and heated till thoroughly combined with the pasta and the cheddar
spread in a thin layer over the top, I then sautéed the bread crumbs in
butter & mashed garlic till toasted & spread over the top of the mac &
cheese & put under the broiler for a moment till the cheddar was nicely
bubbling about 2 minutes.

I like to use the bread crumbs, varying the herbs and spice with my
mood, in meat balls. I am an addicted to 'chicken fried steak', and
they are very good in meat loaf.

The old song got me to try "parsley, sage, rosemary and thyme' in the
bread crumbs and i like it.
---
JL

Quoted message said:

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

jake said:

This doesn't answer your question, but have you considered making papa
pomodore (sp?)? It's a Tuscan tomato soup that features stale bread and
basil and a little garlic. It tastes fantastic.

Yes, one of my favourites! Also, the Lombardian zuppa alla pavese,
another favourite. Here are the recipes, from Cucina Italiana, compiled
by the Accademia Italiana della Cucina.

Victor

Pappa col pomodoro

9 ounces stale coarse bread
1 1/2 pounds ripe tomatoes (or substitute canned)
4 cloves garlic
1 sprig parsley
2 basil leaves
scant 4 1/2 cups meat stock
1 tablespoon olive oil
salt
freshly ground pepper

Cut the bread into even rounds and toast lightly in the oven. Rinse the
tomatoes, cut them in half and scoop out the seeds. Peel the garlic
cloves and leave whole. Place with the tomatoes, parsley and basil
leaves in a saucepan. Sauté lightly for a few minutes, then put the
contents through a sieve and return to the saucepan (canned tomatoes can
be put through a sieve at once). Add the stock, the toasted bread, the
oil, salt to taste and plenty of pepper. Simmer slowly until the soup
is thick. Serve hot or chilled.

Zuppa alla pavese

scant 4 1/2 cups defatted meat stock
1 tablespoon butter
4 slices stale white loaf bread (or French bread)
4 eggs
freshly ground white pepper
grated Parmesan cheese

Preheat the oven to 350°F. Have a good clear meat stock standing by on
a slow simmer. Fry the bread in butter until a light gold on both
sides, turning carefully so that the slices do not crumble. Place one
slice each in 4 ovenproof bowls. Break one egg on to each slice and put
the bowls quickly into the preheated oven so that the white sets. Just
before serving pour 1 ladleful boiling stock into each bowl and sprinkle
the top with ground pepper and grated cheese.

Wayne Boatwright said:

I have several loaves of good French bread that have gone past the point as
fresh bread. I intend to reduce them to fine crumbs in the food processor,
then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to add. When I
buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened chicken
breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one variety.

Suggestions?

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne, I've been there and done that. For several years I dried old bread
and pulverized it in the food processor. Then I stored it in jars in the freezer.
What I had was stale bread crumbs. Mario Batelli clued me in to using only
fresh bread. Pulverize it quickly in a processor, dry it quickly on a cookie
sheet in the oven, store it in jars and freeze it. You'll be amazed at the
difference. (Mario never said anything about freezing.)

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On Tue 20 Sep 2005 03:32:24p, Brick wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I have several loaves of good French bread that have gone past the
point as fresh bread. I intend to reduce them to fine crumbs in the
food processor, then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to add.
When I buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened
chicken breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one
variety.

Suggestions?

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne, I've been there and done that. For several years I dried old
bread and pulverized it in the food processor. Then I stored it in jars
in the freezer. What I had was stale bread crumbs. Mario Batelli clued
me in to using only fresh bread. Pulverize it quickly in a processor,
dry it quickly on a cookie sheet in the oven, store it in jars and
freeze it. You'll be amazed at the difference. (Mario never said
anything about freezing.)

Well, I've already done it. Actually, the bread was fresh enough, only a
day old. I just don't like eating French bread out of hand except for the
day it was baked.

I cut chunky pieces, let it air dry for an hour or so, then made crumbs of
all of it in the food processor. I made up several batches with different
seasonings, then dried and slightly toasted each batch on a cookie sheet in
a slow oven. Finally, froze each of the batches. I have since used some
in a meatloaf and another flavor to coat pork chops. Both were really
quite good.

I agree... Truly stale bread does not make good crumbs.
--
Wayne Boatwright *¿*
____________________________________________

Not all people are annoying. Some are dead.

Brick said:

Wayne Boatwright said:

I have several loaves of good French bread that have gone past the

point as

Quoted message said:

fresh bread. I intend to reduce them to fine crumbs in the food

processor,

Quoted message said:

then dry them thoroughly in a low oven.

I'd like to make seasoned breadcrumbs, but can't decide what to

add. When I

Quoted message said:

buy commercial dry breadcrumbs I usually by an "Italian Style".

I use the breadcrumbs mostly for pan-fried pork chops, flattened

chicken

Quoted message said:

breasts, and veal scallops, as well as an addition to meatloaf.

With as much bread as I have, I could definitely make more than one

variety.

Quoted message said:

Suggestions?

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne, I've been there and done that. For several years I dried old
bread
and pulverized it in the food processor. Then I stored it in jars in
the freezer.
What I had was stale bread crumbs. Mario Batelli clued me in to using
only
fresh bread. Pulverize it quickly in a processor,

Or merely slice it into small cubes of bread, when an egged piece of
meat of veggi is roled in these bread cubes the make a nice crunchy
texture and present a more pleasnt appearance, at least to me, than the
bread crumbs.
---
JL

Quoted message said:

dry it quickly on a cookie
sheet in the oven, store it in jars and freeze it. You'll be amazed at
the
difference. (Mario never said anything about freezing.)

--
The Brick said that (Don't bother to agree with me, I have already
changed my mind.)

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