Hi,

Currently, I pick at slices of whole wheat bread to make my bread
crumbs. How can I speed this up? I want the crumbs to be small.
Thanx,
Ed Stuart

> "Ed"writes:
>
>Currently, I pick at slices of whole wheat bread to make my bread
>crumbs. How can I speed this up? I want the crumbs to be small.

meat grinder.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article . com>,
says...
> Hi,
>
> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.
> Thanx,
> Ed Stuart
>
>
Whenever I need breadcrumbs (as I did last weekend for the veal alla
Milanese) I simply put the oven on a very low temp (Gas Mark 1, in my
case). Then I throw whatever bread I want to make the crumbs from into
the food processor. Pulse until it won't get any finer, then put onto a
baking tray. Pop the tray into the oven for until the crumbs are dry and
crunchy (mine took an hour and a half). Stir from time to time. When the
breadcrumbs are to your liking, remove from the oven and, if you want
very fine crumbs, put them back into the food processor to pulverise
further. If you need breadcrumbs of a uniform(ish) size, put the results
through a sieve.

RobertE

"Ed" > wrote in message
ups.com...
> Hi,
>
> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.
> Thanx,
> Ed Stuart
>

I've frozen the bread and grated it. Works, but it thaws really quickly!

kili

Ed wrote:
>
> Hi,
>
> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.
> Thanx,

I buy Pepperidge Farms toasting white, and I pulse shredded pieces
at a time in a blender. Makes a nice fine crumb.

nancy

Ed wrote:
>
> Hi,
>
> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.
> Thanx,

I buy Pepperidge Farms toasting white, and I pulse shredded pieces
at a time in a blender. Makes a nice fine crumb.

nancy

One time on Usenet, "Ed" > said:

> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.

I just buy them (Old London are my favorite), but my mother made
her own -- she'd let some good bread sit out to get dry (NO mold),
then run it through her blender...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, "Ed" > said:

> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.

I just buy them (Old London are my favorite), but my mother made
her own -- she'd let some good bread sit out to get dry (NO mold),
then run it through her blender...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

Ed wrote:
> Hi,
>
> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.


The blender works splendidly for this. Toast the bread in the toaster.
Break it into biggish pieces and toss in the blender. Pulse for a bit
to get it started; then leave it on for several seconds or until you get
the small size crumb you want.


--Lia

Ed wrote:
> Hi,
>
> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.


The blender works splendidly for this. Toast the bread in the toaster.
Break it into biggish pieces and toss in the blender. Pulse for a bit
to get it started; then leave it on for several seconds or until you get
the small size crumb you want.


--Lia

Ed wrote:

> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.
> Thanx,

How small? For croutons and stuffing I use slightly stale bread, stack
up three or four slices and cut them into cubes with a big knife. For
bread crumbs I use my food processor. I save up leftover bread bits in a
basket and let it dry right out. Once I accumulate a basket full I break
it into small pieces, toss it into the food processor and whizz it down
until it gets fine enough for what I want. I usually keep two bags of
crumbs on hand, one coarse and one fine.

Ed wrote:

> Currently, I pick at slices of whole wheat bread to make my bread
> crumbs. How can I speed this up? I want the crumbs to be small.
> Thanx,

How small? For croutons and stuffing I use slightly stale bread, stack
up three or four slices and cut them into cubes with a big knife. For
bread crumbs I use my food processor. I save up leftover bread bits in a
basket and let it dry right out. Once I accumulate a basket full I break
it into small pieces, toss it into the food processor and whizz it down
until it gets fine enough for what I want. I usually keep two bags of
crumbs on hand, one coarse and one fine.

I take bread and put it in the oven at 150-200 degrees or so (lowest setting)
and let them bake about a half hour until they're pretty much dried out. Then
I put them in a large ziploc bag and pulverize them into bread crumbs with my
hands.

Michael O'Connor - Modern Renaissance Man

"I actually thought about voting for John Kerry before I decided to vote
against him."

I take bread and put it in the oven at 150-200 degrees or so (lowest setting)
and let them bake about a half hour until they're pretty much dried out. Then
I put them in a large ziploc bag and pulverize them into bread crumbs with my
hands.

Michael O'Connor - Modern Renaissance Man

"I actually thought about voting for John Kerry before I decided to vote
against him."

Dave Smith > wrote in
:

> Ed wrote:
>
>> Currently, I pick at slices of whole wheat bread to make my bread
>> crumbs. How can I speed this up? I want the crumbs to be small.
>> Thanx,
>
> How small? For croutons and stuffing I use slightly stale bread, stack
> up three or four slices and cut them into cubes with a big knife. For
> bread crumbs I use my food processor. I save up leftover bread bits in a
> basket and let it dry right out. Once I accumulate a basket full I break
> it into small pieces, toss it into the food processor and whizz it down
> until it gets fine enough for what I want. I usually keep two bags of
> crumbs on hand, one coarse and one fine.
>
>
>

I dry my bread leftovers in the oven...from residual heat....After the oven
is used for whatever and it has been turned off (but still warm) in goes my
cookie sheet of bread leftovers. Then they go in the food processor when
they are really dried off and stored in a old instant coffee glass jar.

If I need fresh crumbs I dice/cube a slice or 2 and put it in the freezer,
till frozen, then food processor it to crumbs frozen.

--
Starchless in Manitoba.

Dave Smith > wrote in
:

> Ed wrote:
>
>> Currently, I pick at slices of whole wheat bread to make my bread
>> crumbs. How can I speed this up? I want the crumbs to be small.
>> Thanx,
>
> How small? For croutons and stuffing I use slightly stale bread, stack
> up three or four slices and cut them into cubes with a big knife. For
> bread crumbs I use my food processor. I save up leftover bread bits in a
> basket and let it dry right out. Once I accumulate a basket full I break
> it into small pieces, toss it into the food processor and whizz it down
> until it gets fine enough for what I want. I usually keep two bags of
> crumbs on hand, one coarse and one fine.
>
>
>

I dry my bread leftovers in the oven...from residual heat....After the oven
is used for whatever and it has been turned off (but still warm) in goes my
cookie sheet of bread leftovers. Then they go in the food processor when
they are really dried off and stored in a old instant coffee glass jar.

If I need fresh crumbs I dice/cube a slice or 2 and put it in the freezer,
till frozen, then food processor it to crumbs frozen.

--
Starchless in Manitoba.

Hahabogus wrote:

> I dry my bread leftovers in the oven...from residual heat....After the oven
> is used for whatever and it has been turned off (but still warm) in goes my
> cookie sheet of bread leftovers. Then they go in the food processor when
> they are really dried off and stored in a old instant coffee glass jar.
>
> If I need fresh crumbs I dice/cube a slice or 2 and put it in the freezer,
> till frozen, then food processor it to crumbs frozen.

When would one need fresh bread crumbs rather than
dried? I have always used dried crumbs.
Goomba

Hahabogus > wrote in message >...
> Dave Smith > wrote in
> :

> I dry my bread leftovers in the oven...from residual heat....After the oven
> is used for whatever and it has been turned off (but still warm) in goes my
> cookie sheet of bread leftovers. Then they go in the food processor when
> they are really dried off

exactly my method

and stored in a old instant coffee glass jar.>

but I store in the freezer. How long are they ok in the glass jar?

Frugal me tosses bread or rolls, but turns 'em into crumbs.

Hahabogus > wrote in message >...
> Dave Smith > wrote in
> :

> I dry my bread leftovers in the oven...from residual heat....After the oven
> is used for whatever and it has been turned off (but still warm) in goes my
> cookie sheet of bread leftovers. Then they go in the food processor when
> they are really dried off

exactly my method

and stored in a old instant coffee glass jar.>

but I store in the freezer. How long are they ok in the glass jar?

Frugal me tosses bread or rolls, but turns 'em into crumbs.

>When would one need fresh bread crumbs rather than
>dried? I have always used dried crumbs.
>Goomba
>

Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they don't
absorb as much grease as dry crumbs and make for a more tender/moist product.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>When would one need fresh bread crumbs rather than
>dried? I have always used dried crumbs.
>Goomba
>

Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they don't
absorb as much grease as dry crumbs and make for a more tender/moist product.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> >When would one need fresh bread crumbs rather than
> >dried? I have always used dried crumbs.
> >Goomba
> >
>
> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they don't
> absorb as much grease as dry crumbs and make for a more tender/moist product.

I learned my meat loaf and meat ball recipes from Italian friends who always
start off soaking stale bread in milk.

PENMART01 wrote:

> >When would one need fresh bread crumbs rather than
> >dried? I have always used dried crumbs.
> >Goomba
> >
>
> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they don't
> absorb as much grease as dry crumbs and make for a more tender/moist product.

I learned my meat loaf and meat ball recipes from Italian friends who always
start off soaking stale bread in milk.

>Dave Smith wrote:
>
>PENMART01 wrote:
>
>> >When would one need fresh bread crumbs rather than
>> >dried? I have always used dried crumbs.
>> >Goomba
>> >
>>
>> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they
>don't
>> absorb as much grease as dry crumbs and make for a more tender/moist
>product.
>
>I learned my meat loaf and meat ball recipes from Italian friends who always
>start off soaking stale bread in milk.

Yep, that's what "pre-moistened" means... hopefully they washed their hands
first.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Dave Smith wrote:
>
>PENMART01 wrote:
>
>> >When would one need fresh bread crumbs rather than
>> >dried? I have always used dried crumbs.
>> >Goomba
>> >
>>
>> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they
>don't
>> absorb as much grease as dry crumbs and make for a more tender/moist
>product.
>
>I learned my meat loaf and meat ball recipes from Italian friends who always
>start off soaking stale bread in milk.

Yep, that's what "pre-moistened" means... hopefully they washed their hands
first.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>>When would one need fresh bread crumbs rather than
>>dried? I have always used dried crumbs.
>>Goomba
>>
>
>
> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they don't
> absorb as much grease as dry crumbs and make for a more tender/moist product.

Hmmmmm.... I've only ever used dried. I'll try
those next time I do meatballs or loaf. Actually,
for my meatloaf I've always used oats.
Goomba

PENMART01 wrote:
>>When would one need fresh bread crumbs rather than
>>dried? I have always used dried crumbs.
>>Goomba
>>
>
>
> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they don't
> absorb as much grease as dry crumbs and make for a more tender/moist product.

Hmmmmm.... I've only ever used dried. I'll try
those next time I do meatballs or loaf. Actually,
for my meatloaf I've always used oats.
Goomba

> Goomba38 writes:
>
>PENMART01 wrote:
>>>When would one need fresh bread crumbs rather than
>>>dried? I have always used dried crumbs.
>>>Goomba
>>
>>
>> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they
don't
>> absorb as much grease as dry crumbs and make for a more tender/moist
>product.
>
>Hmmmmm.... I've only ever used dried. I'll try
>those next time I do meatballs or loaf. Actually,
>for my meatloaf I've always used oats.

Because the crumbs are dry they're more absorbant... oatmeal is super absorbant
so I'd only use it with fairly lean meat. Fresh bread crumbs means from fresh
bread, not stale bread. Some folks tear slices of fresh bread into bits with
their fingers, then soak them in milk and then squeeze out the excess milk...
too messy for me.... I drizzle the bread with liquid and pass it through the
grinder along with the meat One of my favorite filler/binders to use for meat
loaf is grated raw potato, adds moisture/absorbs no fat... I grind the potato
along with the meat, just scrubbed, no point in peeling.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Goomba38 writes:
>
>PENMART01 wrote:
>>>When would one need fresh bread crumbs rather than
>>>dried? I have always used dried crumbs.
>>>Goomba
>>
>>
>> Fresh crumbs are often used in meat balls/meat loaf, pre-moistened they
don't
>> absorb as much grease as dry crumbs and make for a more tender/moist
>product.
>
>Hmmmmm.... I've only ever used dried. I'll try
>those next time I do meatballs or loaf. Actually,
>for my meatloaf I've always used oats.

Because the crumbs are dry they're more absorbant... oatmeal is super absorbant
so I'd only use it with fairly lean meat. Fresh bread crumbs means from fresh
bread, not stale bread. Some folks tear slices of fresh bread into bits with
their fingers, then soak them in milk and then squeeze out the excess milk...
too messy for me.... I drizzle the bread with liquid and pass it through the
grinder along with the meat One of my favorite filler/binders to use for meat
loaf is grated raw potato, adds moisture/absorbs no fat... I grind the potato
along with the meat, just scrubbed, no point in peeling.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Goomba38 > wrote in
:

> Hahabogus wrote:
>
>> I dry my bread leftovers in the oven...from residual heat....After
>> the oven is used for whatever and it has been turned off (but still
>> warm) in goes my cookie sheet of bread leftovers. Then they go in the
>> food processor when they are really dried off and stored in a old
>> instant coffee glass jar.
>>
>> If I need fresh crumbs I dice/cube a slice or 2 and put it in the
>> freezer, till frozen, then food processor it to crumbs frozen.
>
> When would one need fresh bread crumbs rather than
> dried? I have always used dried crumbs.
> Goomba
>
>

Some recipes call for fresh bread crumbs.
Be damned if I can think of one right now.

--
Starchless in Manitoba.

You'd use fresh bread crumbs if you have left over bread! Also, if you
are making something like a stuffing that calls for breadcrumbs it
tastes moister if you use fresh rather than packet breadcrumbs.

You'd use fresh bread crumbs if you have left over bread! Also, if you
are making something like a stuffing that calls for breadcrumbs it
tastes moister if you use fresh rather than packet breadcrumbs.