Use the tips of your fingers to pat them gently with the coating. Your goal is a thin, even coating that sticks easily to the food without clumping or sliding off. As one or two pieces are coated, set them aside on a wax-paper-lined tray while you work with the remaining food. Cuts of beef and chicken that are not fragile can be dropped in a plastic bag with the coating and shaken.
This is both an easy and effective method for covering the food, but is not recommended for more delicate fish, shrimp, or very thin fillets of chicken. Bread Crumbs and Cornmeal Bread crumbs, cornmeal, crushed potato chips, crushed corn flakes, or another crushed cereal can all be used to make a crumb coat. Crushed, toasted nuts add wonderful flavor and texture. Begin with plain or seasoned dried bread crumbs.
You can buy them or make them yourself, which is very easy. Make plain bread crumbs from slices of stale bread that you further dry out in the oven or toaster without browning.
Grind the bread in a food processor or blender. To make seasoned dried bread crumbs, toss ground plain bread crumbs in melted butter over medium-dry heat.
Use four or five tablespoons of butter for every cup of crumbs. As they cook, add salt, pepper, dried herbs, spices, or grated cheese. When the crumbs have absorbed the butter and are lightly browned, spread them on a sheet of wax paper to cool. Plain bread crumbs keep in a tightly lidded jar or sealed plastic bag for up to a week.
Seasoned crumbs keep for several days. Either can be frozen for up to a month. Breading Mixtures To make your own breading mixture - rather than buying them in a box from the supermarket - mix together those ingredients that sound good to you. Sift the crumbs, flour, or cornmeal before mixing them with other ingredients. For instance, try plain bread crumbs, a little flour, ground ginger, paprika, and salt and pepper.
Substitute crushed corn flakes for some of the bread crumbs. Toss a generous pinch of lemon zest into the mix. Mix together plain bread crumbs, flour, crushed potato chips, onion powder or dried chives, and salt and pepper. Or try a combination of cornmeal, crushed corn flakes, parmesan cheese, dried rosemary, and dried tarragon. Cooking Breaded Food Most breaded food is thin and boned, and so lends itself to quick cooking.
This is most often accomplished on top of the stove, although breaded food can be deep-fried, oven baked, or even broiled. Make sure the pan and fat butter, oil are hot. Toast a few slices, then blend them up until you've got crumbs. While cooked rice won't work for fried foods since it can't get crispy, both cooked and uncooked rice is great as a binding agent for things like meatloaf or meatballs. Don't believe us? Try our porcupine meatballs.
Almond flour has a nutty taste and a course texture, which makes it an easy sub for bread crumbs. It's also gluten-free, so if you have a sensitivity or diet need, this is a great option.
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Other substitution ideas are cracker crumbs, matzo meal, crushed cornflakes, crushed dry stuffing mix, crushed melba toast, crushed pretzels, crushed tortilla chips, or crushed potato chips.
Panko are made from a crustless white bread that is processed into flakes and then dried. These breadcrumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. Panko produces lighter and crunchier tasting fried food. Panko and breadcrumbs can certainly be used interchangeably. Both items are used to serve the same purpose — a crispy topping for baked casseroles, breaded coating for fried foods, and binder for meatballs and veggie burgers.
Now when I cook recipes that require breadcrumbs, I substitute an equal amount of panko.
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