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Article: A Path of Bread Crumbs
- Article from:
- The Washington Post
- Article date:
- October 2, 1996
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Bread crumbs are one of those simple little ingredients that
get no respect. After all, they're just scraps of stale bread. But
are they? Around the world, chefs and housewives have saved those
scraps and learned to use them in many ways, turning them into an
important item in the pantry. And so a recipe invented to utilize
leftovers becomes a favorite, which then requires that bread crumbs
be made.
Bread crumbs differ, of course, from cuisine to cuisine. There
are fine French-bread crumbs, made from baguettes; Mexican tortilla
crumbs; Italian bread crumbs seasoned with basil and oregano;
super-crisp Japanese panko (see accompanying box); American soft
bread crumbs made from egg- and ...