FRESH BREAD CRUMBS. Many of you have blenders and/or food processors and will make your fresh bread crumbs in that. For those of you who don’t have either, here’s another efficient way to make them: Shred partially frozen French or Italian bread over very large holes of a vegetable grater, using firm pressure and long strokes. The bread shreds very nicely, then thaws instantly into perfect fresh bread crumbs. Although I have a blender, I didn’t always, and this method worked perfectly every time.
For fresh-frozen breadcrumbs, process frozen crusts in food processor till crumbly, not mealy. Use as directed by recipe. White bread works best. Or, process into crumbs while bread is still fresh, then freeze to use later.
Save leftover bread crusts. Freeze crusts in a plastic bag. When you want croutons for your salads, cut the frozen crusts into cubes, place on baking sheet. Bake at 325 degrees till dry. Season as desired.
PANKO BREAD CRUMBS are a great creation for all chefs. You get the fresh bread crumb texture, in an already crisped state that only requires a drizzle of melted margarine and/or oil, so you don’t have to worry about soggy crumbs.
For stuffings, bring home those rolls or soft bread sticks from restaurants. Instead of eating them with your meal, freeze them, then when you get a bunch, either crumb or cut into stuffing cube size and use as you would store-bought stuffing mix. Make a moist stuffing by using as is, or if you want to dry them a little, place them in 325 degree oven till they’re dry as you like. Use your own seasonings. You’d be surprised at the various textures you can achieve in your stuffings using various bread pieces. Dark, white, whole grain etc.
Make your own soup croutons. All you have to do is toast a slice of bread and cut it into small squares. They don’t have to be hard throughout. Perfect for soup!