The CC cannot believe that he is writing a blog entry on this subject but given that the culinary arts reach new lows daily, this is a much needed rant.
Good breadcrumbs are necessary for many dishes.
What makes them good? Well, if you don't like to eat them as is, they are not good. It's as simple as that. They should also preferably be relatively uniform in size (although opinions differ on this subject for a good reason.)
So what's the solution you ask?
Find a nearby baker that makes "naturally-leavened" bread. Most of y'all in urban or semi-urban areas should have no trouble finding one. Get a baguette or a ciabatta, cut it up, and let the pieces dry out for 4-5 days. The pieces will be hard as rocks when they are done. (If they are thinly sliced, they will dry faster.)
There is complex science involved in why this works only with "naturally-leavened" stuff but that's for another post.
Grind the stuff using a food processor, and sieve it. The last crumbs should be passed through a coffee grinder (which grinds finer) and sieved again. (The CC needs to wear earplugs for both steps because it is so loud.)
The stuff will store indefinitely in a tight container. Yeah, you heard that right. Indefinitely.
You will never go back to the commercial crap again.
Is this so hard?
Friday, December 12, 2008
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3 comments:
FPSS, is this your blog? I recall following it here from Ben's blog, and I thought it was related to you somehow, but, alas, it was during finals, so I can't be sure. (If you're not FPSS, excuse me.)
Yep, it's me.
How exciting. You're a man of many talents. How do you find time to cook with all that time spent beating up on poor aladinsane? I might have to give that mushroom pasta a whirl. It's always a shock to the wife when I move outside my normal cooking rotation.
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