Bread crumbs

How do I make bread crumbs?

I wanna deep fry some stuff, but dont have any bread crumbs. I have some normal bread and a bunch of crackers.

Toast the bread, then grind it up in a blender or food processor (or I guess you could do it by hand). Alternatively, first grind the bread - don't grind too finely - then melt a little butter in a pan and toast the crumbs til golden.

Crackers make good coatings too, you can grind them in a food processor or just put them in a bag and smash them with something heavy.

There are people out there that still use Italian bread crumbs instead of panko?

>Toast the bread, then grind it up in a blender or food processor (or I guess you could do it by hand)

This.

Or if you want to use the crackers just toss those in the food processor, or stick them in a plastic bag and smash.

I just buy a really good bread of any type from the local patisserie, then when it becomes rock hard in two days because I can't eat the whole thing in one sitting, I grind it up in the blender.

so, italian bread crumbs don't qualify as bread crumbs anymore because you discovered panko?
all recipes that call for bread crumbs can use panko as a substitute? what the fuck kind of question is this? you're a fucking lowlife.

>all recipes that call for bread crumbs can use panko as a substitute?

Yes, because panko isn't a bread crumbs substitute, they are simply the best bread crumbs.

They simply aren't the "best" bread crumb you fucking lowlife. The two have different texture and size, if you think that doesn't matter depending on the dish, stick to McDonalds you faggot.

When you want a crunchy bread crumbs texture you want panko, when you don't you want to just use flour/starch.

Which recipe is enhanced by using the shitty Italian kind?

Yes but Panko can become hard when frying, and it looses its airy texture, unlike Italian, more finer breadcrumbs. It's also easier to season Italian breadcrumbs because of the consistent size, unlike true, authentic Panko. Stay cucked my friend - you talk like you cook like a house wife.

>Seasoning the part being fried instead of the meat
>There is a use for panko besides frying

Panko is supposed to become hard and crispy when you fry it. Thats the whole point. If you don't want that texture you don't want bread crumbs. Once again name a recipe where panko isn't better. Only one I can think of is if you want to recreate those shitty frozen onion rings

>not seasoning the meat, the egg, the flour, and the bread crumb

Do you know what it means to build flavors? You're sounding like a house wife.

>it's suppose to get hard when fried
Yes, but it should also be airy, which it is not.

Another use for Italian vs Panko is that it is cheaper and you can make at home, so it makes a more efficient binding agent.

This guy is right, familam, you should always season your meat, egg wash, flour, and breading - why would you Jew yourself out of flavor??

>getting this heated over fucking breadcrumbs and panko
lmaoing at the both of you

Is green tea good?

thank you. i was asleep before he replied

i love coating chicken breast fillets in italian bread crumbs for chicken parm or just sliced and added to pasta of basically any type. the thin nature of those chicken pieces and the breadcrumb coating is a nice light addition to make a meal a tad more filling. especially if it's lawn day around my house heh.

Chicken parm, roasted squash, garlic toast.

You're welcome, this faggot doesn't know how to properly cook with different types of breadcrumbs and it's starting to piss me off, I already kicked a fucking hole in my door.

Hahah. Liar. He is a bit of a dipshit, though.

That scared piece of shit won't fucking reply because he's a scared little girl that can't cook.

Do you have corn meal? Corn meal makes a pretty good breading.

Leave a loaf of bread out of the bag in a cupboard for a week or so. When it can be used as a weapon to murder someone, food processor it.