Breadcrumbs

Breadcrumbs are a versatile ingredient commonly used in a variety of cuisines to add texture and body to dishes. They are not bound by seasonality and are available year-round. Breadcrumbs are predominantly used in European and American cooking, often employed to coat or bind foods like meatballs, croquettes, and casseroles, or as a topping to provide a crunchy texture to baked dishes like gratins. They can be made from various types of bread, each offering a different texture and flavor nuance.

Breadcrumbs Synonyms

Bread crumbs
panko (Japanese style)
dried bread pieces

Breadcrumbs Substitutes

Cornflakes

Different Forms/Types of Breadcrumbs

Panko

Japanese-style breadcrumbs, larger and flakier, creating a lighter, crunchier coating for fried or baked foods.

Plain

Dry breadcrumbs made from unseasoned, toasted bread. Ideal for coating, binding, or topping casseroles.

Italian

A type of seasoned breadcrumbs that includes traditional Italian seasoning like oregano, basil, and garlic.

Seasoned

Breadcrumbs that have been pre-mixed with herbs and spices, adding additional flavors to dishes.

Gluten-Free

Made from gluten-free bread, these breadcrumbs cater to those with gluten sensitivities or celiac disease.

How to Choose Breadcrumbs

When choosing breadcrumbs, look for options with minimal preservatives and artificial additives. For seasoned varieties, check the ingredient list for real herbs and spices rather than artificial flavorings. If you're opting for plain breadcrumbs, ensure they have a golden color indicating proper toasting. For Panko, the breadcrumbs should be light and airy. Always check the packaging for any signs of moisture or clumping, as this could indicate they are not fresh.

Cooking/Prep Tips for Breadcrumbs

Breadcrumbs are a versatile ingredient that can add texture and flavor to a variety of dishes. For intermediate and expert home cooks, it's important to consider the type of breadcrumb used: fresh breadcrumbs offer a softer texture and are great for stuffings or as a binder in meatballs, while dried breadcrumbs provide a crispier coating for fried or baked foods. When toasting breadcrumbs, do so in a dry pan over medium heat, stirring constantly until golden brown to avoid burning. For a richer flavor, you can toast them in butter or oil with added herbs and spices. When using breadcrumbs as a coating, ensure they adhere well by first dredging the item in flour, then dipping it in beaten egg, and finally coating it thoroughly with breadcrumbs.

Shelf Life of Breadcrumbs

Breadcrumbs should be stored in a cool, dry place to prevent them from absorbing moisture and becoming moldy. An airtight container is ideal for maintaining freshness. If you've opened a package, make sure to seal it tightly after each use or transfer it to a container with a secure lid. While most breadcrumbs have a long shelf life, always check the expiration date before use. For homemade breadcrumbs, store them in the refrigerator and use within a few weeks for best quality.

Recommended Brands for Breadcrumbs

panko breadcrumbs: Kikkoman

plain breadcrumbs: Progresso

Italian breadcrumbs: Progresso

seasoned breadcrumbs: 4C

gluten-free breadcrumbs: Ian's Natural Foods

Cooking Techniques for Breadcrumbs

Binding: Breadcrumbs can act as a binding agent in recipes like meatballs or meatloaf, helping to hold the mixture together during cooking.

Topping: Sprinkling breadcrumbs on top of casseroles or gratins before baking creates a crunchy, golden crust. This is often done with macaroni and cheese or vegetable gratins.

Breading: This technique involves coating food with flour, egg wash, and breadcrumbs before cooking. It provides a crispy exterior when fried or baked and is commonly used for dishes like chicken cutlets or breaded fish.