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Article: BREAD CRUMBS MAKE OLD NEW AGAIN BY LYDIA MATTICCHIO BASTIANICH UNIVERSAL PRESS SYNDICATE.(FOOD)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- January 3, 2002
CopyrightCOPYRIGHT 2002 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Bread crumbs turn up a lot in cooking. They are an essential ingredient in the Italian culinary culture, and a good way to recycle old bread.
Use bread crumbs to coat foods before frying or baking them, to toss into pasta dishes as the `poor man's cheese,` to firm up ravioli fillings, to thicken sauces, and to add a crust to baked and gratineed food. Use them in desserts to make a crust for cheesecakes, as a topping for baked fruit and to absorb juices in strudels and tarts that would otherwise seep out and make for a soggy crust.
Italian or any kind of hearty white bread is best for making your own crumbs. Start by letting the bread dry in an airy ...