BREAD CRUMBS WITHOUT OVEN | BREAD CRUMBS RECIPE | HOMEMADE BREAD CRUMBS RECIPE

Bread crumbs or breadcrumbs (regional variants: breading, crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves, and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.

Dry breadcrumbs
Dry breadcrumbs are made from dry bread which has been baked or toasted to remove the most remaining moisture and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

Fresh breadcrumbs
The slices of bread used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or “skin”