A few weeks ago I wrote a post about smart kitchen tips, including this little reference to saving your leftover bread and turning it into bread crumbs. A mere blog post won’t do justice to the genius of this technique, but I’m going to try.
The process is easy. Just take your old, leftover, stale bread – baguettes, bakery loaves, whatever you’d like, and give them a whirl in the food processor. I don’t even take my crusts off, as many directions for making bread crumbs suggest. Just rip your bread into chunks, and pulse them a few times until they resemble coarse crumbs….And there they can sit, bagged in a Ziploc, ready and waiting in your fridge until you’re ready to make them the star of your show.
You’re making the same kind of bread crumbs that you’d find in a box at your local grocery store, but a fresher, better-tasting version.
Not a fan of the bread crumbs from grocery stores to begin with?
Neither am I. On the odd occasion I’ll use Panko, but I won’t touch the other kind. You know the kind that I’m talking about – the ones that you’ll find on grocery store shelves stored in cylindrical cardboard containers – plain or Italian. They’re usually sitting there next to the shelf-stable grated parmesan with the green lid. I’m being as complimentary as possible here, but those bread crumbs taste like oregano-infused sawdust left in open-air containers in someone’s garage.
