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Breadcrumbs

A bag of Korean panko breadcrumbs

Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods. They are documented in cookbooks as early as 1716.^[1] They are often confused with croutons, but are much smaller in size, akin to the size of common ants.

However, the crumb of bread also refers to the inner soft part, as distinguished from the crust, or "skin".

Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods (see breading). The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

[edit] See also

• Breading
• Panko
• Crouton
• Stuffing
• Bread

[edit] References

[edit] External links

• Baking Dictionary at kitchencakes.com