Often in a recipe, it calls for breadcrumbs made with a food processor from 1-3 slices of bread. Does anyone know the direct substitution if I want to use packaged breadcrumbs instead? Thanks
> Often in a recipe, it calls for breadcrumbs made with a food processor > from 1-3 slices of bread. > Does anyone know the direct substitution if I want to use packaged > breadcrumbs instead? > Thanks
The substitute normally can not be properly made.
The packaged bread crumbs are dried and the fresh bread is moist. There is no way to properly rehydrate the dried breadcrumbs to match the consistency. In addition the particle size called the crumb is very different.
> Often in a recipe, it calls for breadcrumbs made with a food processor > from 1-3 slices of bread. > Does anyone know the direct substitution if I want to use packaged > breadcrumbs instead?
I save the part of a baguette that doesn't get eaten on the first day or I ask to take home the sourdough bread that comes to the table at the Fish Market, and make breadcrumbs. The crumbs are best made from the crusty parts of day-old French or sourdough bread, I think. Then, I freeze the breadcrums plain, or with flavorings, depending on what's going on that day.
Baggies of breadcrums in the freezer may have lemon zest, or parm, or basil, or something like that. I mark what kind of bread crumbs on the ziploc bag so I don't forget. Plus, I have plain breadcrumbs, too. It's nice to have handy and it's better than packaged breadcrumbs.
techman41 wrote: > Often in a recipe, it calls for breadcrumbs made with a food processor > from 1-3 slices of bread. > Does anyone know the direct substitution if I want to use packaged > breadcrumbs instead? > Thanks
DUH It's 1-3 slices of bread... how technical is that, techman... what kind of bread, what size slices, how thick ya tawkin'... DUH
If you need to measure bread crumbs you shouldn't be cooking... if you need to count how many sheets of TP to wipe yer butt you need yer mommy to change yer nappy, techman. DUH
> Often in a recipe, it calls for breadcrumbs made with a food processor > from 1-3 slices of bread. > Does anyone know the direct substitution if I want to use packaged > breadcrumbs instead?
I save the part of a baguette that doesn't get eaten on the first day or I ask to take home the sourdough bread that comes to the table at the Fish Market, and make breadcrumbs. The crumbs are best made from the crusty parts of day-old French or sourdough bread, I think. Then, I freeze the breadcrums plain, or with flavorings, depending on what's going on that day.
Baggies of breadcrums in the freezer may have lemon zest, or parm, or basil, or something like that. I mark what kind of bread crumbs on the ziploc bag so I don't forget. Plus, I have plain breadcrumbs, too. It's nice to have handy and it's better than packaged breadcrumbs.
Karen
That's just exactly what I do. The special flavor of the baguette, sweet or sourdough, changes everything, along with the freshness of the crumbs. I freeze fresh crumbs for future use routinely as you do.
Dude, you have some serious issues. Take your medication. Other posts understood that I am searching for the equivalent measure of breadcrumbs to replace 3 slices of standard bread. The recipe if for meatloaf.
On Jul 20, 6:14 pm, Sheldon <PENMAR...@aol.com> wrote:
> techman41 wrote: > > Often in a recipe, it calls for breadcrumbs made with a food processor > > from 1-3 slices of bread. > > Does anyone know the direct substitution if I want to use packaged > > breadcrumbs instead? > > Thanks
> DUH It's 1-3 slices of bread... how technical is that, techman... > what kind of bread, what size slices, how thick ya tawkin'... DUH
> If you need to measure bread crumbs you shouldn't be cooking... if you > need to count how many sheets of TP to wipe yer butt you need yer > mommy to change yer nappy, techman. DUH
<techman41...@yahoo.com> wrote in message >Dude, you have some serious issues. Take your medication. >Other posts understood that I am searching for the equivalent measure >of breadcrumbs to replace 3 slices of standard bread. >The recipe if for meatloaf.
Grin, thats just Sheldon. Now and again he has to kick up his heels.
Anyways, sorry but I didnt track this thread. Try a 2 cup of dried out leftover rice. That would seem to be about right. You can also use uncooked rice (1/4 cup to 1/3) but need a 'wet meatloaf'.
I've had some seriously good meatloaf made with garlic crutons and you'd use pretty close to the same amount as the dried bread (since thats what it is). I preferred them left kinda 'whole' so you get lumps of almost garlicy stuffing in there.
Oh, and you can use stuffing mixes. I am partial to the herb pepperidge farm. Some have used potato flakes to good effect.
Is it a wheat issue or carb issue to be avoided? If so the bread forms 2 things to think about. It soaks up the fats as the meat cooks, and helps as a binding agent.
Vegetable alternatives that are low carb do not IMHO work as well and seldom provide much of the 'binding' portion that the breadcrumbs do, but if it's atkins i think you can add an extra egg to make that up, then use: peeled eggplant, spagetti squash, or raw mushrooms. All will probably be a bit more 'crumbly' in a meatloaf but tastewise will work and will soak up some of the fats.
