Bread crumbs are fine granules of dried or fresh bread used for crumbing or breading foods, thickening stews, topping dishes, stuffing poultry and adding bulk to meatloaves. Its texture is similar to that of sand or semolina. They are often confused with cubed, dried bread called croutons. The size of a typical bread crumb is much smaller than crouton, similar to the size of ants. The crumb of bread refers to the inner soft portion of a bread loaf. Bread crumbs are used to prepare special recipes. It adds on to the crispiness and texture of the food. It makes the food more presentable.
Origin of Bread Crumbs
The origin of bread crumb is uncertain. They have been found to be listed in the cookbooks in 1716.
Methods of Preparation of Bread Crumb
Crumbs are generally used to coat a food item like cutlets or fries. The bread crumbs hold on to the surface of the food with the help of sticky mixtures like eggs or a mixture of milk and corn flour. The food stuff is dipped in the liquid mixture and then it is rolled in this ingredient to cover the surface completely with it. It is usually double-coated for extra crispiness. The coated food is then put in hot oil for deep frying. A high temperature is maintained. It is cooked till it is evenly golden brown. Finally, it is laid on towel or tissue paper to absorb the excess dripping oil. It is served hot along with a variety of sauces and dressings.
A wide variety of breads maybe used to make bread crumbs- whole wheat, sourdough, rye or cinnamon raisin. Breads vary in the content of fats and calories from each other. For a kid, it is always healthy to substitute bread crumb ingredients instead of shredded cheese or crushed potato chips.
Popular brands of bread crumbs include Shirakiku, Hana, Hadson Toko, Rokko, Nishimoto Honey and Oriental Mascot.
Cuisines Commonly Making Bread Crumb Dishes
Panko crumbs are popularly used in Japanese cuisines. It is used to coat prawns, meats or fish before deep frying. It creates a crunchy texture which is perfect for katsu dishes. English cuisines like crab apple pie make use of bread crumb. Bread crumbs are used by Indian cuisines and other cuisines as well, to coat cutlets and meats to add flavor and texture to it. American cuisines also make use of crumbs.
Preferable Methods of Cooking Break Crumb Recipes
Crumbs are usually used with food items by baking, roasting, toasting and shallow and deep frying. Bread crumbs are used for casserole toppings along with a variety of cheese and butter. It is also used for thickening soups or sauces and for breading food items. The food item is typically rolled on the crumbs and entirely coated with it, before cooking. Some of these recipes are garlicky shrimp with buttered bread crumbs, spaghetti with bread crumbs, bread crumb griddle cakes, potato chip bread crumb breading, Danish apple sauce bread crumb pudding, bread crumb pancakes, breaded baked fish, breaded pork chop, steak and cauliflower with bread crumbs, bread crumb fritters, seasoned bread crumbs, etc. Soft bread crumbs are used as fillings, as a frying dressing for beefsteak and drumstick, and also for thickening of pies. They add to the flavor of various herbs like rosemary, thyme, oregano, etc. Crumbs are important as they are responsible for the final texture of the recipe. Dried crumbs make for fine, crisp texture whereas; fresh crumbs make for moist, crumbly consistency. Fresh crumbs are sometimes referred to as moist crumbs. Stale bread crumbs should be avoided because it makes stale tasting crumbs. For making dry crumbs the bread is either toasted or dried and eventually pounded.
Nutritive Value of Bread Crumbs
Crumbs are of two types- fresh and dried crumbs. Breads usually differ from each other in the content of carbohydrates, calories and fats. It has high energy content in it but a low protein content in it. As such, bread crumb recipes are of no such nutritive value unless consumed raw. But, it is never consumed raw. It is always added to different food items to add on to the texture, flavor, and crunchiness. Since, usually bread crumbs are roasted, toasted or deep fried in oil; they are not good for health. It is not because of its own nutritional facts but because, it is combined along with other food materials, its nutritive value is suppressed.
Buying and Storing Bread Crumbs
Crumbs can be easily purchased from the local grocery stores, but one should go for branded ones for hygiene purpose and long durability. For the same reason, it is preferable to make ones’ own bread crumb. In one way, the waste and left over loaves of bread can be utilized, and money can be saved.
The fresh bread crumbs are stored in plastic, airtight containers. It is stored in a cool and dry place. The crumbs should be used within two days and the unused portions should be discarded. The fresh crumbs may be frozen up to two months in the freezer for long preservation. Any type of bread may be used to make fresh bread crumbs. The first choice is often French bread. Along with French bread, white bread, sourdough, rye or pumpernickel also work well. Fresh and dried crumbs cannot be used simultaneously in some bread crumb recipes.
Types of Bread Crumb
They are basically of two types- fresh and dried crumbs. Fresh crumbs can be made from any type of bread. They make large crumbs. Dried or stale bread makes fine crumbs in whatever way it is prepared.
Non-Food Uses of Bread Crumbs
Apart from that, crumbs find use in other purposes in daily life. Crumbs can be substituted as a natural scrubber. The fine granules can be mixed with milk and saffron and the resultant mix can be scrubbed over the entire body.
