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Article: Dry bread crumbs require crisping before processing
- Article from:
- Chicago Sun-Times
- Article date:
- May 25, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Q. Some recipes call for fresh bread crumbs, others say dry
bread crumbs. What's the difference?
A. "Both fresh and dry crumbs are made by processing or blending
bread in a food processor or blender until fine", say authors Sylvia
Rosenthal and Fran Shinagel in How Cooking Works (Macmillan; 1981).
"Fresh bread crumbs are made from fresh bread that is slightly dried
out. If the bread is too fresh, the crumbs may be gummy. Bread that
is two to four days old is generally satisfactory. Don't use
stale-tasting bread, for stale bread will give you stale-tasting
crumbs. For dry bread crumbs, crisp the bread on a baking sheet in a
250-degree oven. Some or all of the crusts may be used for ...