COOKING TIP: Breadcrumbs

Store-bought breadcrumbs never taste fresh. Fortunately, making your own is simple. Start with a loaf of good Italian, French, or sourdough bread. Cut off the crusts if you like, but I never do. Tear or cut the bread into half-inch dice and pulse in a food processor fitted with a metal blade until ‘crummy.’ Or, toast the bread until crispy; then pulverize it with a wine bottle or rubber mallet. Breadcrumbs will keep in an airtight container in the fridge indefinitely. You’ll be amazed at the difference they’ll make in your recipes.

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One Response to COOKING TIP: Breadcrumbs

  1. […] to breads. This simple gratin is crunchy and rich and wonderful, especially if you make your own breadcrumbs. It’s a great entrée for a vegetarian dinner, and if you’re lucky enough to have leftovers, […]

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