A Word about Bread Crumbs
This seems pretty straightforward: Bread crumbs. So what’s the deal?
There is more to it. Depending on what kind of bread crumbs you will use, they can have a different taste, the outcome of a crust, and even change the healthiness of food. There are mainly three different types of bread crumbs that I have used:
Prepared Bread Crumbs in a Package
These are my least favorite. Often, you get more than just the bread - and this is not necessarily a good thing! These products are often stretched with flour. Furthermore, you will find many other additives for taste, preservation and what else they are used for. Here is an example of an ingredient label which I have found on a popular store brand:
Panko Bread Crumbs
A somewhat newer product in America. Panko bread crumbs were invented during World War II by the Japanese. The specialty of these crumbs is that the used bread has no crust. It is not baked in a standard oven but heated by running an electric current through it. Therefore, it is heated inside and outside at the same temperature and bakes without a crust. Some chefs prefer this because it is more consistent and does not deliver darker, harder spots in a breading. Another advantage is the ingredients. Here is an example of an ingredient label I have found on a Panko box.
When using panko instead of regular breadcrumbs, it's important to keep in mind that they are much lighter and crispier than regular crumbs so you may need to adjust your recipe accordingly. For example, if you're making a casserole with panko instead of regular crumbs, you may need to add more liquid or fat so that the dish doesn't dry out too much during baking.
Self Made Bread Crumbs from Dry Bread
This is what I mostly use. I don’t mind the crust. Actually, I appreciate it. It adds some different color spots and crispiness and makes it more interesting. Ingredients? Whatever is in the bread, nothing more! You can use any dried bread, but you should go for the lighter type, such as plain white bread, potato bread, or even sourdough, if you like some more robust flavor in your breading. Cut the dried bread into smaller pieces and grate them in the food processor or grater. I do not always have dried bread in my pantry. However, I always have some leftover burger or hot dog buns in the freezer. Use them frozen and process them as described above. You will have light, fluffy bread crumbs, great for fish, chicken, or anything else.