When the recipe states 'breadcrumbs' should they be fresh or dried?

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"Ophelia" > wrote in message
...
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> --
> http://www.helpforheroes.org.uk/shop/

I use either. For fresh I whiz them up in the food processor to make coarse
crumbs.



---
This email has been checked for viruses by Avast antivirus software.
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My mom put oats in hers and it was good.

"Paul M. Cook" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>
> I use either.

Ok, thanks.

For fresh I whiz them up in the food processor to make coarse
> crumbs.

Yes I do that, but I also make dried crumbs for other things too.

Thanks

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http://www.helpforheroes.org.uk/shop/

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?

> wrote in message
...
> My mom put oats in hers and it was good.

Oh! Thanks

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http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
> When the recipe states 'breadcrumbs' should they be fresh or dried?

Really whatever you prefer. I've always used fresh. I don't usually keep
dried around.

> wrote in message
...
> My mom put oats in hers and it was good.

I prefer oats in mine too.

"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

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> Really whatever you prefer. I've always used fresh. I don't usually keep
> dried around.

But if you did have dry, would you use it in preference to fresh?

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http://www.helpforheroes.org.uk/shop/

On 06/01/2015 4:16 PM, Ophelia wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>> Really whatever you prefer. I've always used fresh. I don't usually
>> keep dried around.
>
> But if you did have dry, would you use it in preference to fresh?
>
Perhaps the dry soak up more fat during cooking.
Graham

On 1/6/2015 1:11 PM, 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
>

I soak fresh bread to soften it up. I could dry the bread and make
crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
connoisseur. Pardon my french!

In article >, lid
says...
>
> 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 always have fresh bread in the house so no contest.

Janet UK

"graham" > wrote in message
...
> On 06/01/2015 4:16 PM, Ophelia wrote:
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>> Really whatever you prefer. I've always used fresh. I don't usually
>>> keep dried around.
>>
>> But if you did have dry, would you use it in preference to fresh?
>>
> Perhaps the dry soak up more fat during cooking.

Yes, that was my thought too. Would you use the dried then?

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 1/6/2015 1:11 PM, 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
>>
>
> I soak fresh bread to soften it up. I could dry the bread and make crumbs
> but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf connoisseur.
> Pardon my french!

Mais oui So, you use fresh but then soak it? With what? Does it not end
up as mush?

--
http://www.helpforheroes.org.uk/shop/

On 1/6/2015 2:06 PM, Janet wrote:
> In article >, lid
> says...
>>
>> 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 always have fresh bread in the house so no contest.
>
> Janet UK
>

I'll make a meatloaf tonight. I'll probably use fresh bread because I
happen to have some. My plan is to make a meatloaf roll with some
leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
some jalapeno into the hamburger. It's gonna be classic!

On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> --
> http://www.helpforheroes.org.uk/shop/

I just pull them from my supply I keep in the freezer. I never buy crumbs - I just reduce odds and ends of bread to crumbs in my processor.

On 1/6/2015 2:12 PM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 1:11 PM, 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
>>>
>>
>> I soak fresh bread to soften it up. I could dry the bread and make
>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>> connoisseur. Pardon my french!
>
> Mais oui So, you use fresh but then soak it? With what? Does it not
> end up as mush?
>

Some people will soak bread in milk, or even evaporated milk. I like to
use water. When it's soft, I'll squeeze the bread. It feels like a
jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
with a mush or a goo. I used to add a ton of water to meatloaf - the
bread helps retain the water but I've now seen the error of my ways.
These days, I don't add any eggs to the mix.

"Ophelia" > wrote in message
...
> When the recipe states 'breadcrumbs' should they be fresh or dried?

It can be either. I've seen it made, and made with both. In one case, the
person poured milk over fresh bread and let it soak in before adding it to
the meat. I like it like that, as well as with dried bread crumbs. I think
it's just a matter of choice. I don't use bread in my meat loafs anymore,
but both are fine IMO.

Cheri

"Ophelia" > wrote in message
...
>
>
> "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

I remember who it was that poured milk over fresh bread and let it soak in
for a couple of minutes before adding it to the loaf, it was Nigella Lawson.

Cheri

On 1/6/2015 4:26 PM, Ophelia wrote:
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>

I have used wheat germ in meatloaf with excellent results. Much lower
in carbs than breadcrumbs.

--
From somewhere very deep in the heart of Texas

On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> wrote:

>
>
>"Paul M. Cook" > wrote in message
...
>>
>> "Ophelia" > wrote in message
>> ...
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>
>> I use either.
>
>Ok, thanks.
>
>For fresh I whiz them up in the food processor to make coarse
>> crumbs.
>
>Yes I do that, but I also make dried crumbs for other things too.

I don't buy bread crumbs, those are just floor sweepings, bread past
the sell-by date, dumped on the factory floor, swept up and shoveled
into the machine. After grinding meat I grind bread, cleans the
machine... I grind whatever bread I have, fresh and stale... I grind
old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
loaf maven... "Have grinder will travel". It's not possible to make
good meat loaf from mystery meat. Market in town had boneless chuck
roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
for meat loaf and a couple 12 oz. burgers.

On 06/01/2015 5:10 PM, Ophelia wrote:
>
>
> "graham" > wrote in message
> ...
>> On 06/01/2015 4:16 PM, Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>
>>>> Really whatever you prefer. I've always used fresh. I don't usually
>>>> keep dried around.
>>>
>>> But if you did have dry, would you use it in preference to fresh?
>>>
>> Perhaps the dry soak up more fat during cooking.
>
> Yes, that was my thought too. Would you use the dried then?
>
I haven't made meat loaf in over 30 years and, as I still have my teeth,
I won't be making it in the near future. :-)
Graham

"Ophelia" > Wrote in message:
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> --
> http://www.helpforheroes.org.uk/shop/
>

I don't think it matters. I always use frozen made from fresh.
--

Brooklyn1 > Wrote in message:
>
>
> I don't buy bread crumbs, those are just floor sweepings, bread past
> the sell-by date, dumped on the factory floor, swept up and shoveled
> into the machine. After grinding meat I grind bread, cleans the
> machine... I grind whatever bread I have, fresh and stale... I grind
> old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
> whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
> makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
> loaf maven... "Have grinder will travel". It's not possible to make
> good meat loaf from mystery meat. Market in town had boneless chuck
> roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
> for meat loaf and a couple 12 oz. burgers.
>


I do the same. Pretzels, crackers, old frozen rolls, whatever is
hanging around to be used up.
I might try drying them out sometime.
--

On 6-Jan-2015, Janet Wilder > wrote:

> On 1/6/2015 4:26 PM, Ophelia wrote:
> > When the recipe states 'breadcrumbs' should they be fresh or dried?
> >
>
> I have used wheat germ in meatloaf with excellent results. Much lower
> in carbs than breadcrumbs.

I use coarse bulgur (cracked wheat) instead of bread crumbs, also to
excellent result. But, not low-carb; though it is whole grain.

--
Change Cujo to Juno for email.

On Tuesday, January 6, 2015 7:44:48 PM UTC-6, Brooklyn1 wrote:
> On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"Paul M. Cook" > wrote in message
> ...
> >>
> >> "Ophelia" > wrote in message
> >> ...
> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>>
> >>
> >> I use either.
> >
> >Ok, thanks.
> >
> >For fresh I whiz them up in the food processor to make coarse
> >> crumbs.
> >
> >Yes I do that, but I also make dried crumbs for other things too.
>
> I don't buy bread crumbs, those are just floor sweepings, bread past
> the sell-by date, dumped on the factory floor, swept up and shoveled
> into the machine. After grinding meat I grind bread, cleans the
> machine... I grind whatever bread I have, fresh and stale... I grind
> old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
> whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
> makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
> loaf maven... "Have grinder will travel". It's not possible to make
> good meat loaf from mystery meat. Market in town had boneless chuck
> roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
> for meat loaf and a couple 12 oz. burgers.

That's an excellent buy Sheldon. Chuck has been going for over six dollars a pound here.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>> Really whatever you prefer. I've always used fresh. I don't usually
>> keep dried around.
>
> But if you did have dry, would you use it in preference to fresh?

No. I can't see why you would. Most recipes also require the addition of
tomato or vegetable juice, milk, egg and other wet stuff. Plus the meat is
wet. The bread is going to get wet anyway.

"Ophelia" > wrote in message
...
>
>
> "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

The bread/crackers/oats are just there as a filler. To make the dish less
expensive. Doesn't matter what you use.

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 1:11 PM, 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
>>>
>>
>> I soak fresh bread to soften it up. I could dry the bread and make crumbs
>> but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf connoisseur.
>> Pardon my french!
>
> Mais oui So, you use fresh but then soak it? With what? Does it not
> end up as mush?

Yes. It should be mush. Doesn't your recipe have liquid in it?

On 1/6/2015 9:29 PM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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
>
> The bread/crackers/oats are just there as a filler. To make the dish
> less expensive. Doesn't matter what you use.

You can use breadcrumbs to save a little money but it also gives
meatloaf and meatballs a tender texture. No crumbs in meatloaf makes it
a meat brick. I have used oats in meatloaf, and it sounds like it might
be a great idea but it makes for a strange, gummy, loaf. People that
enjoy a green bean casserole might go for something like that in a big
way. :-)

"dsi1" > wrote in message
...
> On 1/6/2015 9:29 PM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "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
>>
>> The bread/crackers/oats are just there as a filler. To make the dish
>> less expensive. Doesn't matter what you use.
>
> You can use breadcrumbs to save a little money but it also gives meatloaf
> and meatballs a tender texture. No crumbs in meatloaf makes it a meat
> brick. I have used oats in meatloaf, and it sounds like it might be a
> great idea but it makes for a strange, gummy, loaf. People that enjoy a
> green bean casserole might go for something like that in a big way. :-)

What you have to do with oats is whiz them to powder first then soak them
for at least a minute in your liquid. I use either tomato or vegetable
juice in mine. Whatever I happen to have. I also put a ton of veggies in
mine. I have to be careful with that after once making a batch with so many
veggies that it tasted only of veggies and not meat. Still good though. I
do think the addition of veggies makes it more tender as well.

The trick to the veggies is to cook them down first to get the liquid out.
Again, I tend to use what I have in the house but I will often buy small
quantities of things from the salad bar. I always use onions and peppers
but I will usually also add zucchini, spinach, carrots, celery, mushrooms,
tomatoes. I imagine that you could use anything provided that you like the
flavor. Chop, shred or even make smooth in the food processor. I don't
mind chunks but the others who live here prefer it to be processed. Cook it
down with a little olive oil to prevent sticking. Let cool before mixing
with your loaf.

Now I have not tried this but I would imagine that merely adding veggies
would be enough to make the loaf tender without adding the carby things.

The worst loaf I ever made had instant potatoes as the starch. Somebody
suggested that to me. I think it was somebody here but not sure. I thought
it would work as I always serve meat loaf with mashed potatoes but the end
result was just kind of blah. Still edible but something wasn't quite right
with the texture.

I need to free up some freezer space and make another big batch. That is
one food that we all like but sadly I was unable to eat what I had due to
the chili sauce and cracker crumbs that I put in there. I can no longer
have some of the ingredients in those things. Won't be the same without
potatoes though. Need to think of a new side dish. Am getting rather sick
of rice.

"dsi1" > wrote in message
...
> On 1/6/2015 2:06 PM, Janet wrote:
>> In article >, lid
>> says...
>>>
>>> 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 always have fresh bread in the house so no contest.
>>
>> Janet UK
>>
>
> I'll make a meatloaf tonight. I'll probably use fresh bread because I
> happen to have some. My plan is to make a meatloaf roll with some leftover
> spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in some
> jalapeno into the hamburger. It's gonna be classic!

I bake my own bread so I always have fresh. When I have a new loaf all the
previous loaf is dehydrated and grated for crumbs.

Do you mix the sauce in with the meat? Does it not make it very sloppy? As
for your 'hot' stuff ... not for me. I look at American recipes a lot and
almost all have some kind of hot stuff in them.



--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 1/6/2015 2:12 PM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/6/2015 1:11 PM, 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
>>>>
>>>
>>> I soak fresh bread to soften it up. I could dry the bread and make
>>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>> connoisseur. Pardon my french!
>>
>> Mais oui So, you use fresh but then soak it? With what? Does it not
>> end up as mush?
>>
>
> Some people will soak bread in milk, or even evaporated milk. I like to
> use water. When it's soft, I'll squeeze the bread. It feels like a
> jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
> with a mush or a goo. I used to add a ton of water to meatloaf - the bread
> helps retain the water but I've now seen the error of my ways. These days,
> I don't add any eggs to the mix.

OK. I've only made it once and it was good but then I forgot all about it.
I just saw a recipe which caught my interest. All the veg are pureed in
the processor and the meat, crumbs etc added. The veg are carrot, onion, red
bell pepper, mushroom and garlic and there is a glaze for adding near the
end with sugar, ketchup and mustard!

What say you? Does that sound good?



--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> It can be either. I've seen it made, and made with both. In one case, the
> person poured milk over fresh bread and let it soak in before adding it to
> the meat. I like it like that, as well as with dried bread crumbs. I think
> it's just a matter of choice. I don't use bread in my meat loafs anymore,
> but both are fine IMO.

Ahh, thanks! This will be the first time I have used this recipe, so I
will stick to it (mostly)

I posted it to MrD.

--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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
>
> I remember who it was that poured milk over fresh bread and let it soak in
> for a couple of minutes before adding it to the loaf, it was Nigella
> Lawson.

Oh) OK, thanks)

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"Janet Wilder" > wrote in message
eb.com...
> On 1/6/2015 4:26 PM, Ophelia wrote:
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>
> I have used wheat germ in meatloaf with excellent results. Much lower in
> carbs than breadcrumbs.

Hmm well the crumbs in this recipe will not be a huge part of the whole. I
do make a wholemeal loaf with seeds and toasted wheat flakes so that might
be better anyway, yes?



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"Bruce" > wrote in message
...
> On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> > wrote:
>
>>On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> wrote:
>>
>>>
>>>
>>>"Paul M. Cook" > wrote in message
...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> I use either.
>>>
>>>Ok, thanks.
>>>
>>>For fresh I whiz them up in the food processor to make coarse
>>>> crumbs.
>>>
>>>Yes I do that, but I also make dried crumbs for other things too.
>>
>>I don't buy bread crumbs, those are just floor sweepings, bread past
>>the sell-by date, dumped on the factory floor, swept up and shoveled
>>into the machine.
>
> Those urban myths will never die. Just like the myth that there's
> roadkill in pet food. Way too much work and way too risky.

Health and Safety would be down on them like the proverbial ton of bricks
....

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"graham" > wrote in message
...
> On 06/01/2015 5:10 PM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>> On 06/01/2015 4:16 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>> Really whatever you prefer. I've always used fresh. I don't usually
>>>>> keep dried around.
>>>>
>>>> But if you did have dry, would you use it in preference to fresh?
>>>>
>>> Perhaps the dry soak up more fat during cooking.
>>
>> Yes, that was my thought too. Would you use the dried then?
>>
> I haven't made meat loaf in over 30 years and, as I still have my teeth, I
> won't be making it in the near future. :-)

LOL well I am always looking for new things to make) I love to
experiment too. Heck I cook from scratch every day and it would bore me out
of my skull if I were not finding new ways and things to cook. That is the
reason I am here!

Psst did you not have your teeth 30 years ago? ;-)



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"l not -l" > wrote in message
...
>
> On 6-Jan-2015, Janet Wilder > wrote:
>
>> On 1/6/2015 4:26 PM, Ophelia wrote:
>> > When the recipe states 'breadcrumbs' should they be fresh or dried?
>> >
>>
>> I have used wheat germ in meatloaf with excellent results. Much lower
>> in carbs than breadcrumbs.
>
> I use coarse bulgur (cracked wheat) instead of bread crumbs, also to
> excellent result. But, not low-carb; though it is whole grain.

I am not too concerned about low carb. Whole grain is good)) I use
toasted wheat flakes in some of my breads. Maybe that would be a good
addition?


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