Breadcrumbs

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

History

The use of breadcrumbs in cooking dates back to the Middle Ages. During this time, it was a common practice to use breadcrumbs to thicken soups and stews. This was a practical solution for using up stale bread, which was a common occurrence in households of the time.

Types of Breadcrumbs

There are several types of breadcrumbs used in cooking:

• Plain Breadcrumbs - These are made from dry, stale bread and are most commonly used in traditional recipes.
• Panko - A type of breadcrumb from Japanese cuisine, Panko is made from bread without crusts and is coarser than traditional breadcrumbs.
• Italian Breadcrumbs - These are seasoned with various herbs and spices for a more flavorful result.

Uses

Breadcrumbs have a variety of uses in cooking:

• Breading - Breadcrumbs are commonly used to coat foods before frying. This creates a crispy outer layer.
• Binding - In dishes such as meatloaf and meatballs, breadcrumbs are used to bind the ingredients together.
• Topping - Breadcrumbs can be used as a topping for dishes such as macaroni and cheese or casseroles to add a crunchy texture.
• Thickening - Breadcrumbs can be used to thicken soups and stews.

Preparation

Breadcrumbs can be prepared at home by drying out bread in an oven or a toaster, and then grinding it into fine crumbs. Alternatively, they can be purchased pre-made from a store.

See Also

• Crouton
• Rusk
• Melba Toast

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