Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread? I'm curious if there's something quick I can do,
I have heard of a new trend for recipes involving breaded chicken meat. Instead of using random eggs, the eggs laid by the very chicken you're preparing should
I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggpl
I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coati
@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob
As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the
I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it)
I am trying to make Gordon Ramsay's Bloody Mary Linguine. The recipe here has a nice close up picture of the finished product. There are big pieces of white bre
I made chicken goujons coated in breadcrumbs last night and had a go at making my own breadcrumbs. I cut two slices of bread (high end sliced loaf, not cheap wh
I made a crumbs mixture for chicken breast strips. I coated them in beaten eggs, then coated them in crumbs mixture and fried. I have leftovers and I would like
I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce,
I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrum
I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge
I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted br
To get the bread crumbs to stick to the chicken, I coat the chicken with eggs. I then put the bowl in the refrigerator. How long should I wait before taking the
I have always breadcrumbed meat in a certain way (cordon bleus, schnitzels). But the crumbs on the food are nowhere near a standard that I would make this for g
Whenever I make chicken strips with bread crumbs it comes out rather moist and soggy and not crisp and crunchy. I cut the boneless skinless chicken breast into
I have a restaurant though I'm not a professional chef. In my restaurant we are planning to introduce onion rings with breadcrumbs as sides. Many recipe I found
i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it wor