Breadcrumbs - A Kitchen Staple

Breadcrumbs are an important staple in any kitchen . The best part is that you have a choice. They can be store bought or homemade, plain or flavored. You even have the choice of American, Italian or Japanese style. They are good for coating veggies or even for thickening soups. Use them regularly for tastier and more textured foods.

American breadcrumbs can easily be bought. I prefer Stop and Shops or the A&P's generic brands. They are great in one of my family's classic recipes aptly titled panne pesto or breadcrumb soup in Piedmontese. In this they act as a thickener, binding with beaten eggs to create a thick, tasty potage. I also like these plain breadcrumbs for fried cauliflower. They add a golden look and stay on much better in the hot frying oil. They also give the veggie some crunch and don;t interfere with its; nutty taste. For scallopini thought I do prefer Progresso flavored which has seasoning and garlic added. For tempura it's best to use the finer ground and much dryer panko breadcrumbs.These add a delicate crunch ad taste to any vegetable or meat.

Breadcrumbs are easily made. You can take a loaf of bread and cube it and spread it out on a cookie sheet. then dry out on a low oven for 12 to 15 minutes. Then put in a food processor or blender and grind accordingly. I like using stale French or Italian bread for breadcrumbs. The results are much better. For panko, use Saltines along with thyme, basil and chili powder for the original flavor.

Breadcrumbs are a kitchen staple that are easily made or bought. They are versatile to use in any dish from soup to sides to the main course. Always have some on the ready for your cooking needs.