Wondering what to do with bread crumbs, you have lying around? Well, look no further. From going rustic Italian to making standard breadcrumbs even more delicious. Or why not give panko breadcrumbs a try? So, if you have breadcrumbs at the ready, here is some info to liven up almost all dishes.
Using Breadcrumbs in Cooking
Standard breadcrumbs are traditionally used in all sorts of culinary dishes. These are made from grinding bread and are relatively tasteless until cooked. Standard breadcrumbs are also on the finer and more delicate side in terms of texture. But when it comes to flavouring foods, they are more than adequate as a coating. However, because they are fine, almost like flour, you can use them as a binding agent for burgers. They can also be used to thicken and add flavour to soups. Or even to add that all-important crunch to your favourite pasta dish.
What is Panko?
Panko breadcrumbs are a Japanese style of bread-crumbs as opposed to the more traditional breadcrumbs most of us are used to. They flake better for more crunch. These breadcrumbs are drier and as a result, absorb less oil, they are therefore lighter. Panko is also made differently, in specially designed ovens that use electrical currents instead of heat. A great way to experiment with panko is to try this chicken Milanese recipe. They work in the same way as standard breadcrumbs, but add a little extra flavour and texture to your dish.
Italian Style Crumbs
Like almost everything “Italian style,” Italian breadcrumbs are mixed with herbs such as dried basil, oregano, and sometimes parmesan. The result is a familiar Italian taste when you use them for seasoning and coating your favourite dishes from the boot. This style isn’t as crunchy as panko, but it is enough to satisfy any crunch craving you have. The delicate flavour and texture make the Italian style perfect for coating chicken breasts or eggplant as an alternative option.
Fresh Toasted Crumbs
Toasted breadcrumbs are versatile and add a familiar toasted nutty flavour to any dish. You can use them as a coating for meats, but you need to be careful because they are already essentially cooked. This is why they are used as a garnish over dishes instead of as a coating. Great examples where a crunchy texture with a nutty toast is needed include classic creamy mac and cheese, delicate, freshly made soups, and garlicky, cheesy gratin-style side dishes.
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Non-Gluten Breadcrumbs
Pretty much all breadcrumb varieties are made from bread containing wheat and/or barley. And this makes them unsuitable for people with an intolerance for gluten or celiac disease. However, you can get gluten-free breadcrumbs made from rice flour, corn, and gram flour. They do taste slightly different, but not by much, and the texture is identical to standard breadcrumbs. So they are best used in the same way as standard breadcrumbs and can be mixed with Italian herbs.
Panko breadcrumbs are trendy because they are flaky, crispy and ultimately tasty. French toasted breadcrumbs are great for toppings, while standard breadcrumbs are better for coatings and also to create some stodge or to bind your food. You can also use gluten-free breadcrumbs in the same way you use plain breadcrumbs.
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This is a collaborative post. However, as always, all opinions are my own.
