Bread crumbs

Breadcrumbs are small pieces of dried bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves and similar foods.

Etymology

The term "breadcrumb" comes from the Middle English word breyd-crumme, which is a literal translation of the Latin phrase mica panis meaning small piece of bread. The term was first used in the 14th century.

Types of Breadcrumbs

There are several types of breadcrumbs used in cooking:

• Plain Breadcrumbs - These are made from bread that has been baked or toasted and then ground into fine crumbs. They are used in a variety of dishes, including meatloaf, stuffing, and casseroles.

• Panko - Panko is a type of breadcrumb used in Japanese cuisine. It is made from bread without crusts, resulting in a lighter, crunchier texture than other types of breadcrumbs. Panko is often used for breading foods for frying.

• Italian Breadcrumbs - These are breadcrumbs that have been seasoned with Italian herbs and spices. They are often used in Italian dishes such as meatballs and pasta bakes.

Uses

Breadcrumbs are used in a variety of ways in cooking. They can be used to coat foods before frying to give them a crispy exterior, as a binding agent in dishes like meatloaf and burgers, or as a topping for casseroles and baked pasta dishes. Breadcrumbs can also be used to add texture and bulk to soups and stews.

Related Terms

• Breading - The process of coating foods in breadcrumbs before cooking.
• Crumbing - Another term for the process of coating foods in breadcrumbs.
• Stuffing - A mixture often including breadcrumbs, used to fill a cavity in a food item while cooking.

Bread crumbs Resources
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