Crumbs and Croutons
published by TechDoc on Aug 11, 2010
No need to throw it away when old/stale bread can be used to make breadcrumbs or croutons which can then in turn be stored for future use thereby improving your efficiency many times over.
Image via Wikipedia
Breadcrumbs:
- To make your own breadcrumbs simply tear the old bread into pieces
- Put the pieces into food processor or blender and give it a quick whiz
- Use the steel blade to make coarse breadcrumbs or the grating blade to make finer breadcrumbs
- Transfer breadcrumbs to plastic bags, label and store in freezer
- These breadcrumbs can be used straight from the freezer
Plate of Dry Breadcrumbs Image via Wikipedia
Dry Breadcrumbs:
- To make dry breadcrumbs, break old bread into small pieces
- Spread the pieces in a single layer onto a baking tray
- Put loaded baking trays into an oven on a low temperature setting and bake for about 1 hour or until the bread pieces become totally dried out
- Take roasted bread pieces out of oven and transfer them to your blender or food processor
- Briefly whiz the bread pieces
- Use the steel blade to make coarse breadcrumbs or the grating blade to make finer breadcrumbs
- Transfer the dried breadcrumbs to an airtight container and stored for up to a week
Croutons on a Salad Image via Wikipedia
Croutons:
- To make croutons start by cutting the crusts off of the old bread
- Lightly brush each side of the bread with olive oil or peanut oil
- Toast the lightly oil-brushed bread slices under the griller
- When toasted cut the bread slices into little squares
- Croutons can be kept stored in an airtight container for 4 days
- To serve, simply scatter handfuls of croutons over salads and soups
Croutons ina Bowl Image via Wikipedia
No-Mess Crumbs:
To make crumbs or broken pieces from cookies, biscuits and chocolate, put them into a sturdy plastic bag, seal and bash the bag against a hard work surface or crush them with a rolling pin or meat tenderizer.
