Other names: Breadcrumbs, seasoned bread crumbs
Translations: Maizes drupatas, Malti džiūvėsiai, Pesmet, Mrvice kruha, Mẩu bánh mì, Bułki tartej, Broodkruimels, रोटी crumbs, Migalhas de pão, Крошки хлеба, Ψίχουλα, فتات الخبز, 빵 부스러기, Strouhaná houska, Мрвице хлеба, 面包屑, Pa ratllat, Mrvice kruha, Strúhaná žemľa, Pangrattato, פתים, Ströbröd, Roti Remah-remahnya, パン粉, Chapelure, Brød krummer, Brødsmuler, Pan rallado, Крихти хліба, Korppujauhoja, Галета
Bread crumbs are made from ground stale bread.
Colors: light brown
Flavors: bland/mild, slightly nutty, sometimes salty.
Mouthfeel: Light, Grainy, Dry
Food complements: Chicken, Meat, Tomatoes
Wine complements: Red wine
Substitutes: Oven dried bread, Croutons, Panko, Cracker crumbs, Quick cooking oats
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose breadcrumbs that are freshly made
Buying: Available on the baking aisle at most supermarkets
Preparation and Use
Bread crumbs are often used as breading for deep-fried and sauteed food. It can also be used as a filler for meatloaf, meat balls, quiche, or puddings.
Conserving and Storing
Bread crumbs can be stored in airtight containers in a cool, dry place. They should be consumed within a week. It is best to make them fresh when you need to use them.
Commercially made bread crumbs have expiration dates to know when it is best consumed.