Tuesday, February 8, 2011

CUSINERA’S HOMEMADE BREAD CRUMBS

CUSINERA'S HOME MADE BREAD CRUMBS© BUSOG! SARAP! 2011

Whenever we have leftover old and stale slice bread or rolls, I collect them and store them inside a freezer bag till I have enough to make homemade breadcrumbs.  What I love about this breadcrumbs is that even when you freeze it, it still have the same texture and doesn’t clump together.

 

CUSINERA’S HOMEMADE BREADCRUMBS

INGREDIENTS:

6-10 pieces of old/stale slice bread or rolls (frozen or room temp.)

 

COOKING PROCEDURE:

MAKING BREAD CRUMBS STEP1© BUSOG! SARAP! 2011

~  Preheat your oven to 100-150C.  Lay out your sliced bread or rolls on a baking tray.

MAKING BREAD CRUMBS STEP2© BUSOG! SARAP! 2011

~  Place the baking tray inside the oven and bake it for 30 minutes or until is is bone dry and hard but not darkly toasted.

MAKING BREAD CRUMBS STEP3© BUSOG! SARAP! 2011

~  Once you have achieved the right texture, take out the baking tray out of the oven and let the sliced bread/rolls cool completely.  When you break them, they should have a crisp and dry crumbly snap.

MAKING BREAD CRUMBS STEP4© BUSOG! SARAP! 2011

~  Using a mortar and pestle, place a couple of broken pieces of the baked bread/rolls.

MAKING BREAD CRUMBS STEP5© BUSOG! SARAP! 2011

~  Pound the broken pieces of baked bread/rolls until you have even fine breadcrumbs.  If you want a coarser breadcrumbs, don’t pound it to much.  Do this process until you have finished your batch of baked bread/rolls.

~  If you get pieces of bread/rolls that is still pliable, place it back on the baking tray and bake it further until it becomes hard and dry.

MAKING BREAD CRUMBS STEP6© BUSOG! SARAP! 2011

~  Place your homemade breadcrumbs in a sealable plastic container and store it inside your freezer.  Take it out whenever you need breadcrumbs and put back the excess inside your freezer, it can be frozen indefinitely.

5 comments:

  1. homemade is always worth the effort, even for breadcrumbs!

    ReplyDelete
  2. Great idea using a mortar and pestle! I thought you would have needed to use a food processer (and i don't have one of those). this looks a lot better (and better clean up as well..). I always have to buy breadcrumbs cos the pre-made ones always go stale in my cupboard.. will try freezing them like your tip! My mum adds parmesan, garlic powder and dried parsley flakes to her breadcrumb mix, tastes great when you're making schnitzels..

    ReplyDelete
  3. @Christine~ You can use a food processer but I showed it with a mortar and pestle for people who doesn't have one=) I also use to buy the packets from the grocery but I don't like them because they have that certain taste. Your Mum's mix sounds really good, will definitely remember, thanks for the tip=)

    ReplyDelete
  4. Have you tried making Pancit Malabon/Palabok? If you haven't, I will gladly send you the recipe which I think yu will be pleased. It is as close as I can get tohe the ones I remember eating with my best friend in 19 kopong kopong in Malabon (she is from Malabon). My secret ingredient is BREAD CRUMBS and a few other things!

    ReplyDelete
  5. @betty q.~ Oh my! Love the offer, of course=)would love to get the recipe...can't wait! Bread crumbs with Pancit Malabon/Palabok sounds interesting....and I believe you, you got fantastic recipes=) Can't wait to try it!

    ReplyDelete

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