The Basics: Fresh Breadcrumbs

How To Make Fresh Breadcrumbs By Rebecca Gordon Buttermilk Lipstick Southern Hostess Sports Entertaining Tailgating Expert Football & Tailgate Party Ideas TV Cooking Personality Cooking Lessons Author ChefCooking & Baking Essentials

The Bread Box

Fresh Breadcrumbs

A humble trail of crumbs offers a cook endless recipe options in the kitchen & making your own is a smart way to use up any stray heels that may be looming in the bread box. French bread, Italian sandwich loaves & even a plain burger bun can be ground into little bits & pieces that transform a dish into something exceptional. Fresh breadcrumbs, in particular, are one of my favorite resources when preparing certain recipes. When frying, they make a super crisp coating without getting too dark. I prefer to use bread prepared without sugar added to help maintain an even color. As a binder, & definitely consider using those sweet buns here, breadcrumbs add volume to classic favorites such as meatloaf by delivering a final cut that’s moist & flavorful. Use the crumbs now or save them for later. Breadcrumbs freeze beautifully. Pop any that you don’t need for the moment into a zip-top plastic bag & store in the freezer up to 1 month. Any way you slice it, don’t be afraid of the grind. Follow my tips for making a successful batch of breadcrumbs in your own kitchen.

How To Make Breadcrumbs By Rebecca Gordon TV Cooking Personality Buttermilk Lipstick Tailgating Expert Southern Game Day Hostess Sports Entertaining Football & Tailgate Party DIY Crafts Author Chef Cooking Lessons rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Breadcrumbs
makes about 1 1/2 cups

Start with bread that’s at least a day old to prevent it from getting caught around the blade. French bread will give the food processor a real workout. Blending in batches with small bursts of power will make the task easier. The yield will vary slightly according to how tightly the bread is packed into the measuring cup.

Cut or tear the bread into 1-inch pieces. Pack the bread pieces into a measuring cup. Process the bread, 2 cups at a time, in a heavy duty food processor on Low 10 seconds. Increase to High & pulse at 5 second intervals until finely ground, about 45 to 60 seconds.

Note: It is normal for steam to appear during the process. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Breadcrumbs By Rebecca Gordon Buttermilk Lipstick Southern Tv Cooking Personality Chef Author Tailgating Expert Game Day Hostess Sports & Football Party Ideas DIY Crafts Cooking LessonsHow To Make Crisp Breadcrumbs

When looking to add an indulgent splurge to dinner, nothing beats dry breadcrumbs tossed with a little melted butter for a delightful crunch. Use them to top casseroles the last 5 to 10 minutes of the cook time. Coat fish or chicken with them for crispy oven baked meals. Follow my pointers for success in your own kitchen.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickDry Breadcrumbs
makes about 3/4 cup

The yield will vary slightly according to how tightly the bread is packed into the measuring cup.

Preheat the oven to 300 degrees. Cut or tear the bread into 1-inch pieces. Pack the bread pieces into a measuring cup. Spread 2 cups bread pieces on a baking sheet. Bake 10 minutes or until dry to the touch. The coloration will not change. Cool 20 minutes.

Pulse the bread in a heavy duty food processor on Low 10 seconds. Increase to High & pulse at 5 second intervals until finely ground, about 30 seconds.

Note: It is normal for steam to appear during the process. 

Muffuletta Fritters With Tangy Mustard Sauce By Rebecca Gordon Buttermilk Lipstick Mardi Gras Entertaining Ideas & Recipes Football & Tailgating Expert Southern Game Day Hostess TV Cooking Personality DIY Party Crafts Sports Entertainingetc

Cooking Lessons
Put these valuable tips to the test & try this melty fried cheese appetizer at your next party

Muffuletta Fritters

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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