"Karen" > wrote in message
...
On Jul 20, 2:10 pm, wrote:
> Often in a recipe, it calls for breadcrumbs made with a food processor
> from 1-3 slices of bread.
> Does anyone know the direct substitution if I want to use packaged
> breadcrumbs instead?

I save the part of a baguette that doesn't get eaten on the first day
or I ask to take home the sourdough bread that comes to the table at
the Fish Market, and make breadcrumbs. The crumbs are best made from
the crusty parts of day-old French or sourdough bread, I think. Then,
I freeze the breadcrums plain, or with flavorings, depending on what's
going on that day.

Baggies of breadcrums in the freezer may have lemon zest, or parm, or
basil, or something like that. I mark what kind of bread crumbs on the
ziploc bag so I don't forget. Plus, I have plain breadcrumbs, too.
It's nice to have handy and it's better than packaged breadcrumbs.

Karen

That's just exactly what I do. The special flavor of the baguette, sweet or
sourdough, changes everything, along with the freshness of the crumbs. I
freeze fresh crumbs for future use routinely as you do.

Hugh