它是什么？

面包屑are an amazingly versatile ingredient. They can thicken sauces, bind together meatballs or croquettes, and they can serve as a crunchy coating or topping, just to name a few uses.

Dry breadcrumbs通常被用作浇头，为糖果，砂锅和其他类似菜肴增添脆脆的质地尺寸。Fresh breadcrumbs制作出色的粘合剂，这就是为什么他们经常出现在肉饼和填充食谱中的原因。它们也是我们第二选择，之后panko(Japanese-style breadcrumbs), for breading and frying.

How to choose:

You can find commercially made dry breadcrumbs in most supermarkets, or make them yourself for more control over the flavor and texture of the crumbs.

How to prep:

要制作自己的新鲜面包屑：将面包切成大块，然后在食品加工机中脉冲，直到面包屑达到所需的稠度。

To make dry breadcrumbs: cut bread into small cubes and bake in a 350ºF oven, turning the cubes a few times, until dry. Cool and then pulse the cubes in a food processor until they reach the desired consistency.

How to store:

Commercially made dry breadcrumbs will keep for a year at least stored in cool, dry place. Seal homemade breadcrumbs in a zip-top plastic bag and freeze for up to six months. There’s no need to thaw frozen breadcrumbs before using.

Cross Reference

panko

Recipes

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