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Posted

If a recipe calls for breadcrumbs, which should you use - fresh or dry. I came across this twice in the past few weeks - once with meatballs and the other with crabcakes. Is there some rule that I don't know about?

Thanks in advance

johnjohn

Posted

For me, it's a matter of what's on hand.

There's very nearly always a decaying loaf of Acme bread in the kitchen, and that's handy for "fresh" breadcrumbs. That's what I use 80% of the time.

You mentioned specifically meatballs and crabcakes. Those are two items where I usually don't use fresh, as I find I can regulate the consistency more to my liking with the fine grained "crumbs" in the carton from the grocery. Could just be laziness on my part.

Posted

I always use fresh, unless there is no other option. I start off making them in a food processor, and then finish them by rubbing them through a fine drum sieve.

-- Jason

Posted

Panko are fine for exterior crust and I will often add some to my own fresh crumbs for deep-frying some items.

But for mixing into meatballs and such, fresh.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Posted
If a recipe calls for breadcrumbs, which should you use - fresh or dry.  I came across this twice in the past few weeks - once with meatballs and the other with crabcakes.  Is there some rule that I don't know about?

Thanks in advance

johnjohn

I think it depends on how they are being used. As a crust, dried. As a filling, fresh, perhaps soaked in milk and squeezed dry. Bread crumbs in either form are an abomination when used as a crab cake extender.

Jim

Posted
There's very nearly always a decaying loaf of Acme bread in the kitchen...

:laugh: Yeah, here too. I only use Panko when I'm coating something like a piece of fish, otherwise it's stale fresh bread all the way.

PS Acme bread crumbs, tossed w/ a little olive oil and garlic & toasted, makes a perfect topping for all sorts of pasta or vegetable dishes.

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