Tuesday, October 25, 2011

How to Make Breadcrumbs Without a Blender or Food Processor

I had a massive party this weekend and was left with a dozen mismatched hamburger buns.  I didn't know whether to blame low-carb diets or the sangria.

A great way to turn stale bread rejects into an edible food form is breadcrumbs.  I ended up with some great fried pickles to accompany my buffalo wings and some fried ravioli with marinara sauce, both in the same day.

To start, dry out the bread in the oven at 350 degrees F until they're devoid of any moisture.  Then put them in a big ziplock bag.

Start smashing away with a rolling pin until you get them as fine or coarse as you want.

If you're making Italian breadcrumbs, season with some Italian herbs - oregano, basil, thyme, marjoram and rosemary.

1 comment:

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