Often, young housewives forget about purchasing such a useful product as bread crumbs. But without them, fried cutlets no longer please with that taste familiar to pain from childhood. Cheer up - the product can be made at home if you know how to make bread crumbs. You need to spend half an hour of time and a maximum of love for cooking.

How to make bread crumbs?

• Servings:1
• Time for preparing:30 minutes

How to make bread crumbs: essential foods

To make bread crumbs, you will need the following products:

• pieces of bread;
• salt;
• vegetable oil;
• garlic and other spices for taste.

To prepare the grind, you need a high-quality food processor, which allows you to make bread crumbs yourself in a few seconds.

Cooking technique, how to make bread crumbs yourself?

In cooking, you can use different methods: someone crumbles bread right away with their hands, someone dries it first, and only then uses a combine. It is necessary to choose a more acceptable option for yourself, but then a simple and traditional way of preparing the product appears.

So, how to make bread crumbs yourself at home:

1. First you need to preheat the oven to 180 degrees and put the cooked pieces of bread on a clean baking sheet. They can be crushed by hand to shorten the cooking time.
2. Cut 10-15 cm pieces of bread are dried on one side for 10 minutes. Then the crackers are turned over and dried for another 10 minutes. Cooking time depends on the oven and the thickness of the pieces - you need to get crackers for subsequent grinding in the combine.
3. In a food processor, crumbs are crushed to a characteristic crumb.
4. Next, you should use a brazier or frying pan. Pour a little vegetable oil on the bottom - as much as is used for frying the dish.
5. Pour crackers onto hot oil and start frying.
6. Garlic squeezed out of the press, salt and other spices are added to the mixture if desired.
7. Crackers are fried until golden brown and a characteristic spicy smell.

There are other ways to make your own bread crumbs. There is nothing complicated here - it is better to store ready-made crackers in a glass vessel or in a plastic container. Crackers are used for frying cutlets and other meat and fish dishes.

Breadcrumbs are an essential ingredient in frying cutlets, cheese sticks, fish products, chops and more. But there are times when they are simply not at hand, and it is not possible to purchase them in the store. What to do in such cases? Today we will find out how to replace bread crumbs when they are not available.

Basic products for replacing breading

Most often, housewives use the following products as a substitute for breadcrumbs:

• flour of any kind (rye, wheat, corn, buckwheat);
• semolina;
• salty cracker;
• cereal flakes such as rolled oats;
• bread crumb.

To use salty cracker or cereal as a breading, simply grind them in a blender. Also, if there is no flour, but there is buckwheat, you can dry the grains in a dry hot frying pan, and then grind them in a coffee grinder. Buckwheat flour will turn out. For savory dishes, you should try crushed walnut kernels, or even better, almonds.

Breadcrumbs are another affordable option than replacing bread crumbs. You just need to freeze it, and then grate it. You will get a worthy and no less tasty replacement.

Ordinary crushed crackers (we are talking about snacks) will also work, but such breading will crumble faster and will not be as crisp as bread crumbs.

Breaded cutlets

How to replace breadcrumbs for making cutlets? The best option for cutlets is semolina. It also works well for breading meatballs. However, given the color of the cereal, you end up with an unappetizing color of the patties - white. The way out of this situation is to add a small amount of turmeric. It will give the crust of meat products a golden color, moreover, with this seasoning, the dish will taste better.

But semolina for cutlets instead of bread crumbs is not the only good substitute. Salted crackers or chips are fine and must be ground into a powder. Depending on the food flavoring used in the manufacture of these products, cutlets and meatballs will also acquire an interesting flavor.

Do you have hard cheese like parmesan at home? This can be considered a great luck! If, of course, this product is on the list of favorites. The cheese needs to be grated, mixed with finely chopped herbs, then you need to roll prepared cutlets or meatballs in the resulting mixture and fry on both sides.

For chop meat, all of the above products can also be used as breading. But the bran goes best with it - many housewives advise just such a replacement, since in the end the meat turns out to be much tastier.

Chops can also be cooked in batter, which requires eggs and flour. It will be very unusual if you use sesame seeds instead of bread crumbs. With it, the dish will be incredibly tasty. If all these products are also not at hand, all that remains is to grate the previously frozen bread crumb.

Alternative breading for cooking fish

How to replace breadcrumbs when cooking fish, if there is absolutely no time left for a second trip to the store? You can use eggs and flour for the batter, just like with meat. Fish sticks in cheese batter are very tasty. In addition, housewives are advised to use various cereals, in particular corn and semolina. Chopped rolled oats are perfect for those who follow the figure.

Nice breading for cheese sticks instead of rusks

For cheese sticks, grated frozen bread crumb is the best option. As a result, you will get a delicious and original appetizer for main courses. Chopped crackers and chips work well with cheese, and flour and cereal work well.

Summing up, let's say that the best replacement for bread crumbs is frozen bread crumb, ground on a grater. Also, many housewives note an unusual taste when using semolina and bran. If you wish, you can start making bread crumbs yourself. It's very easy to make them. But, as mentioned above, crushed purchased crackers stick a little worse and do not hold the crust well, so it is better to cook homemade ones. And now we will learn how to make bread crumbs at home - suddenly it comes in handy.

So, you need to take bread (you can stale), cut it into pieces and put it on a baking sheet. Preheat the oven to 200 degrees and send the product into it for drying. At this temperature, you will need to wait no more than 15-20 minutes. When the slices are dry, remove and allow to cool.

If you don't have an oven, you can use a microwave oven. It will be a little more difficult to make crackers in it, since there is a possibility of burning the bread. In total, it will take about 7 minutes, but every couple of minutes you must turn off the microwave and stir the croutons. This is important for even drying.

Ready-made rusks can be ground using a blender or coffee grinder. It is best to start with small pieces (small cubes) to avoid heavy stress on the blender, which could damage the device. A coffee grinder will cope with this task with a bang. It is necessary to obtain crumbs with a diameter of about 1.5 mm. In this case, you will not need to wonder what to use instead of bread crumbs, because you will get a worthy replacement for the purchased option. It is believed that the smaller grits take a lot of moisture from the product, while the larger grits do not hold their shape well and spreads in the pan.

If there are no such electrical devices in the house, you can grate crackers or put them in a bag, and then roll them with a rolling pin until you get small crumbs.

It is important for the prepared bread crumbs to provide optimal storage conditions. It is advisable to pour the product into a glass or plastic container that closes tightly. Store in a dark, dry place away from fresh bread for no more than a month.

For a real housewife, the lack of purchased bread crumbs will not be a big problem. While it is an essential food in the kitchen and is often needed in cooking, there are plenty of options other than replacing bread crumbs. And now we know about all of them!

If you are unsure of how to apply stale bread, or you need bread crumbs for your meal, you can make them at home. Make soft, fresh bread crumbs from fresh bread using a food processor. If you need dry bread crumbs, dry the bread in the oven. If you don't have a food processor, you can dry the bread in the oven and grate it. Fry the breadcrumbs in a little oil for crispiness. Regardless of which method you choose, store the breadcrumbs in an airtight container at room temperature.

What do you need

• Chopping board and knife
• Grater
• Food processor
• Baking tray
• Sealed storage container
• Paper towels
• Pan
• The spoon

Ingredients

Fresh bread crumbs

2 cups (100 g) fresh bread crumbs

Dry bread crumbs made from fresh bread crumbs

• 4 slices white bread, stale or lightly toasted
• 1 tablespoon (14 grams) extra virgin olive oil, optional
• Fresh herbs, cheese, citrus zest, optional

2 cups (180 g) dry bread crumbs

Dry bread crumbs made from pieces of bread

• 1 loaf of bread

1–2 cups (90–180 g) dry bread crumbs

Toasted bread crumbs

• 2 cups (70 g) slices of bread (from 1/4 loaf of white bread)
• 3 tablespoons (42 g) olive oil
• Kosher salt to taste

1 cup (90 g) toasted bread crumbs

Steps

Making fresh bread crumbs

Break the bread into pieces. You will need four slices of white bread. You can use bread that is two days old. Alternatively, you can toast the bread in the oven or toaster. Take your bread and break it into small pieces.

• Use your favorite type of bread to make bread crumbs. If you want white bread crumbs, use white bread with the rind cut off. If you need wheat bread crumbs, use whole wheat bread. In this case, do not cut the crust off the bread.

1. Grind the bread in a food processor. Place the slices of bread in a food processor. Grind the bread until you get bread crumbs. However, don't overdo it. Chopping bread for a long time can cause it to become sticky and clog the processor. You can use fresh bread crumbs or store them in an airtight container.

   • If you don't have a food processor, you can use a coffee grinder or spice grinder. You can also freeze slices of bread until they are firm and grate them to make fresh bread crumbs.

2. Use fresh bread crumbs. Fresh bread crumbs absorb liquids well, making them great for baking. Use fresh breadcrumbs for meatballs, meatloafs, or fish cakes. You can also sprinkle breadcrumbs on casseroles or seafood. The breadcrumbs will become crispy after baking in the oven.

   Place the bread crumbs in the oven for 3-5 minutes. Place the baking sheet in a preheated oven and toast the crackers until they are dry and golden brown. This will take 3 to 5 minutes. Wait for the rusks to cool. Then you can use them.

   • If your oven has uneven heat distribution, stir the breadcrumbs from time to time.

3. Season the bread crumbs. You can add flavor to the breadcrumbs. Combine one tablespoon (15 g) extra virgin olive oil with spices:

   • Lemon zest
   • Chopped fresh herbs
   • Crushed red pepper pods
   • Grated parmesan cheese
   • Dried herbs (such as Italian spices)

4. Use dry bread crumbs. Dry bread crumbs make food crisper. Sprinkle breadcrumbs on pasta, fried vegetables, or pureed soups. Also, sprinkle breadcrumbs on foods before frying to make them crisper.

   • Store dry bread crumbs in an airtight container at room temperature for one month.

Making dry bread crumbs from slices of bread

1. Preheat the oven and slice the bread. Preheat oven to 120 ° C. Take one loaf of bread and cut it into thick slices of bread. If you don't have a food processor, keep the bread sliced. If you have a food processor and want to grind the bread using it, cut the bread slices into smaller pieces.

   Spread the bread slices on a baking sheet and bake for 10 minutes. Spread the bread slices in a single layer on a baking sheet or spread evenly over the entire baking sheet. Place the baking sheet with the bread slices in the preheated oven and bake for 10 minutes. Wait for the bread to cool before moving on to the next step.

   • The bread should be completely dry. If the bread is not dry enough, keep it in the oven for a couple of minutes.

2. Grind the slices of bread in a food processor or grate. If you have a food processor, place slices of toasted bread in it and grind them until you have fine bread crumbs. If you don't have a food processor, use a grater to grind the slices of bread to a breadcrumbs consistency. Grind all slices of bread.

What would we do, if not for His Majesty - Chance! Once Mrs Rovka from Krakow, who cooked with her husband in a cafe, cooked cutlets. She accidentally dropped one of them, and the semi-finished product fell directly into the bread crumbs on the table. The order is made, the client is waiting - the lady did not have time to make new cutlets. Then she decided to fry the one covered with crumbs. It is not known whether she was worried when serving a visitor an order! But he really liked this type of roasting, which he personally informed the cook. She was so happy that she introduced a new method of cooking cutlets and other meat dishes into the restaurant's menu. So a new name was assigned to it - breading.

Features of breaded cooking

Perhaps this is fiction! But chefs of eminent establishments and ordinary housewives liked the breading of products before frying. The ruddy crust, tasty in itself, acts as a "blanket" and does not allow the juice secreted by meat or fish to flow out. In addition, breading opens up the taste of a familiar dish in a new way. So, a cutlet previously boned in bread crumbs becomes even juicier and more aromatic when fried than simply fried in butter.

Today there are several types of sprinkling:

• In flour;
• In crushed or whole cereal grains: rolled oats, corn, wheat, semolina;
• In mushroom powder;
• In potato, carrot or squash chips;
• In starch;
• In poppy;
• In grated cheese;
• In chopped nuts and seeds;
• In coconut flakes;
• In a crumbled cracker.

Still, the favorite and popular type of breading is dry white loaf crackers. They can be used for almost anything: meat, game, fish, vegetables. The taste and aroma of products become richer. But what can I say, in breadcrumbs, products can be given an original shape. So, from minced meat or fish they form "dogs", "bear heads", "hearts".

How to sprinkle a roll? Grind it into small crumbs and roll the product that you are going to fry in it. With all the ease of the procedure, there are a number of secrets that allow you to cook a dish even tastier and better. For example, in order for the breading to "lay down" on a piece of meat evenly and accurately, you can first dip it into an egg or egg mixture with the addition of milk. The mixture is shaken up, which is why it is ridiculously called "egg chatter", and in French it sounds noble - leison.

The egg mixture "sticks" the breading to the product, but the ice cream assumes the presence of not only eggs and milk (or kefir), but also water and cream. Sometimes, when products for frying are already high in moisture, "liquid" is not used at all. The egg is shaken, and due to its "stickiness", bread crumbs easily stick to pieces of meat, fish or vegetables. Products in a "fur coat" are cooked in a hot pan or deep fryer.

Some recipes call for a "thick" layer of breading. Then it is made double, as for nuggets - first, meat is breaded in flour, then dipped in a "sticky" mass, and then rolls are rolled in crumbs. Since breaded frying involves the use of a large amount of oil, cooks advise to put the prepared meat or fish in a napkin first in order to “get wet” the excess. Otherwise, you risk getting extra centimeters at the waist.

How to make breading yourself

Those housewives who are accustomed to breading usually make it themselves, and especially economical ones - do not throw away dried pieces of bread, knowing that they will definitely come in handy. If there is no dry loaf at home, then you can dry fresh white bread in a microwave oven or in an oven at 180 ° C. The loaf is cut and sent to "drying" for 5-7 minutes to achieve the desired result. Then use a blender to grind the pieces, and the bread crumbs are ready.

You can also dry a roll by putting pieces of it on a plate and placing it closer to a heating radiator or on a windowsill where the sun is actively shining. If you dry it in the microwave, then you need to set a timer for 3-4 minutes so that the pieces are not completely dry, then they can be crumbled with your hands or crushed in a mortar.

The best way to grind stale pieces of bread is to grate them. Suitable holes are fine-toothed. Just be careful, they are easy to hurt.

If there are already a lot of rolls, but there is no blender or food processor, and the pieces are too small to grate, you can use a rolling pin. The loaf is placed in a canvas bag, and rolled out with a rolling pin until all large pieces are crushed into crumbs. Instead of a rolling pin, you can use another convenient item. Breadcrumbs are stored in a glass container, but not for long.

You can do the opposite: chop the pulp of a fresh loaf and spread the crumb on a baking sheet. It is best to use bread that does not contain large grains, beans, seeds, or other ingredients. Place the baking sheet in the oven. Let the bread stand at 190 ° C for 5 minutes until golden brown.

DIY panko crackers

In Japanese cuisine, crackers are used, which have a slightly frightening name "panko". They have nothing in common with an exotic subculture, since the name comes from the world's most peaceful word "bread", which sounds like "pan" in Portuguese. The second component "ko" is translated from Japanese as "flour".

In Japanese croutons, rolls, meat and vegetables are usually breaded. They have a more airy structure than the "European" breading, thanks to the use of special bread. Then it is kept for many hours and grinded on special equipment so that the crumb is large and airy. Spices or soy flour are added to the sprinkle, which gives it a golden or brownish tint.

You can also make panko crackers at home. To do this, you need to buy a French baguette, cut into cubes, remove the crust from them. It is the crumb of the roll that is needed. Grind the cubes with a blender, but it is important to get coarse crumbs, and not grind them into "flour". Alternatively, use a frozen baguette, kept in the freezer for 3-4 hours, but first you still need to cut it into small pieces. Further, the procedure is exactly the same as described above.

The resulting crumb is laid out on a baking sheet and sent to the oven for drying. The color of the product should not change, so mix constantly. The essence of panko croutons is a special crispy crust. The dried crackers are kept for another hour and then used for their intended purpose: meat, fish, shrimp are fried or baked in them, sprinkled on salad or sent for storage.

Housewives advice: products fried in breadcrumbs should be served immediately. Hot they are most tasty: they will delight you with tender meat pulp and crispy crust!

Have you ever wondered what breadcrumbs are made from on an industrial scale? Naturally, no one bakes bread separately, so that later it can be dried, chopped and packaged. They use, to put it mildly, not very fresh bakery products, often expired, moldy, as well as crumbs and scraps.

Homemade bread crumbs are another matter! Fresh, crunchy and aromatic, they are much better than purchased ones, they are well stored and are suitable for deboning cutlets, meat, fish, vegetables, etc. And it is also a great way to "utilize" the slightly tarnished yesterday's bread. Therefore, it is definitely worth making bread crumbs at home, with your own hands. Moreover, the recipe is elementary and will take a maximum of 30 minutes.

Ingredients

• white bread 500 g
• salt and seasoning optional

How to make your own bread crumbs

1. You can cook breading from a loaf, baguette and other savory pastries. You can mix different types of bread. At the same time, it is important that the crusts are not very dry, or, as the common people say, “wooden”. The airy and softer your baked goods are, the more tender and crisp your breadcrumbs will be. Yesterday's loaf is perfect, no longer soft, but not too dry. Well, or you can gradually collect the crusts by putting them in a separate container in the refrigerator - there they will not dry out. As soon as at least 500 grams is collected, you can cook the bread crumbs in the oven. I prefer to use homemade bread - the crumb is very crumbly and tender from it, it smells delicious with milk.
2. 
   I cut the loaf into approximately 1 centimeter pieces of approximately the same size - this is the ideal thickness so that the bread dries in the oven and does not burn. By the way, we do not need all the crumbs that will fall off when cutting, they will burn and make the crackers bitter, so remove them without regret.
3. 
   I spread the slices on a baking sheet lined with parchment - in one layer, for even drying. You do not need to grease the paper.
4. 
   Preheat the oven to 150 degrees and bake for 10 minutes. Then I take out the baking sheet, turn it over and bake for another 10 minutes. The slices will dry out and brown a little.
5. 
   Now they should cool down so that it is convenient to break them by hand into smaller pieces that fit freely in the blender bowl. If you do not have such a container with a metal knife attachment, you can grind the crackers in a meat grinder, in a food processor, or simply put them in a bag and roll them with a rolling pin.
6. 
   I use a blender, grind bread in 3-4 button presses - "turbo" mode (if there is no pulse mode, work with the blender at medium speed for 10 seconds). It turns out a small, dried crumb. You can adjust the degree of grinding yourself by increasing or decreasing the operating time of the equipment. If you need breading for fish or nuggets, coarse grinding is fine. If the crackers are to be used for deboning, for example, chicken fillets, you need to grind them very finely.
7. 
   I pour the finished crackers into a clean and always dry jar. And I store it under a tight-fitting lid so that they do not get damp or moldy.
8. If you wish, you can add salt and your favorite seasonings for a ready-made, aromatic breading. But it is better to use it in the near future, within 1 week. In "pure" form, without additives, bread crumbs are stored better and longer, about 1 month, always in a dark, cool and dry place, without the slightest ingress of moisture.