On Tue, 6 Jan 2015 23:11:28 -0000, "Ophelia"
> wrote:
>
>
> "dsi1" > wrote in message
> ...
> > On 1/6/2015 12:26 PM, Ophelia wrote:
> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>
> >
> > That would be dried. I buy the stuff in the can. There's not much point in
> > making breadcrumbs out of fresh bread for meatloaf - or is there?
>
> I don't know, which is why I asked I dehydrate left over bread and turn
> it into crumbs anyway, so I do have both. Why would fresh not be right?
> Does the dried soak up extra liquid? I haven't made much meat loaf. I made
> some once and it was fine but I can't remember which breadcrumbs I used

Cook's choice. For me, the crumbs would be fresh because I wouldn't
have any dried on hand and I always have a crust or two that I can
sacrifice from a loaf of bread.

--
A kitchen without a cook is just a room.