Breadcrumbs

[johnjohn]

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

[mcdowell]

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.

[MatthewB]

Fresh.

Use a food processor.

[itch22]

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.

[torakris]

panko!

[Jinmyo]

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.

[jmcgrath]

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

[marie-louise]

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

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.