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?
Thanks

> wrote in message
...
> 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?
> Thanks

The substitute normally can not be properly made.

The packaged bread crumbs are dried and the fresh bread is moist. There is
no way to properly rehydrate the dried breadcrumbs to match the consistency.
In addition the particle size called the crumb is very different.

What is the recipe for?


--
Old Scoundrel

(AKA Dimitri)

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

techman41 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?
> Thanks

DUH It's 1-3 slices of bread... how technical is that, techman...
what kind of bread, what size slices, how thick ya tawkin'... DUH

If you need to measure bread crumbs you shouldn't be cooking... if you
need to count how many sheets of TP to wipe yer butt you need yer
mommy to change yer nappy, techman. DUH

"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

Dude, you have some serious issues. Take your medication.
Other posts understood that I am searching for the equivalent measure
of breadcrumbs to replace
3 slices of standard bread.
The recipe if for meatloaf.



On Jul 20, 6:14*pm, Sheldon > wrote:
> techman41 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?
> > Thanks
>
> DUH *It's 1-3 slices of bread... how technical is that, techman...
> what kind of bread, what size slices, how thick ya tawkin'... DUH
>
> If you need to measure bread crumbs you shouldn't be cooking... if you
> need to count how many sheets of TP to wipe yer butt you need yer
> mommy to change yer nappy, techman. DUH

> wrote in message

>Dude, you have some serious issues. Take your medication.
>Other posts understood that I am searching for the equivalent measure
>of breadcrumbs to replace 3 slices of standard bread.
>The recipe if for meatloaf.

Grin, thats just Sheldon. Now and again he has to kick up his heels.

Anyways, sorry but I didnt track this thread. Try a 2 cup of dried out
leftover rice. That would seem to be about right. You can also use
uncooked rice (1/4 cup to 1/3) but need a 'wet meatloaf'.

I've had some seriously good meatloaf made with garlic crutons and you'd use
pretty close to the same amount as the dried bread (since thats what it is).
I preferred them left kinda 'whole' so you get lumps of almost garlicy
stuffing in there.

Oh, and you can use stuffing mixes. I am partial to the herb pepperidge
farm. Some have used potato flakes to good effect.

Is it a wheat issue or carb issue to be avoided? If so the bread forms 2
things to think about. It soaks up the fats as the meat cooks, and helps as
a binding agent.

Vegetable alternatives that are low carb do not IMHO work as well and seldom
provide much of the 'binding' portion that the breadcrumbs do, but if it's
atkins i think you can add an extra egg to make that up, then use: peeled
eggplant, spagetti squash, or raw mushrooms. All will probably be a bit
more 'crumbly' in a meatloaf but tastewise will work and will soak up some
of the fats.

Hopefully that helps?

> wrote in message
...
..
I am searching for the equivalent measure
of breadcrumbs to replace
3 slices of standard bread.
The recipe if for meatloaf.

Bread crumbs dry 1/4-1/3 cup =
1 slice bread; or
1/4 cup cracker crumbs; or
2/3 cup rolled oats;


Careful the meatloaf is going to be dry - use a little more moisture.


--
Old Scoundrel

(AKA Dimitri)