When it comes to using breadcrumbs, having a one-size-fits-all approach might not be the best way to yield desired results. Here is an easy guide to knowing the difference and understanding the uses of each one of them.
Breadcrumbs are an underrated but important pantry staple to have, especially when there is a need for texture in a recipe. While there are innumerable shortcuts and options to buy in stores, what we overlook pretty easily is that not always do all kinds of breadcrumbs work for any given recipe. In order to get the best results by using breadcrumbs for their crunchy texture, understanding their flavour notes and utilising them in the best way possible is equally important. A blanket approach, in this case, although not practical, is what most people are used to thanks to the convenience of using what’s available around them. Hence, we bring you a basic guide to getting to know your breadcrumbs better for more delicious results.
Like the name suggests, the primary use for this type of sand-like breadcrumb is for breading. Typically found sold in packets or jars that you can find in supermarket shelves; these breadcrumbs have a nutty flavour which works well while making dishes like a chicken schnitzel or coating chicken tenders.
These breadcrumbs made with Japanese milk bread have a neutral, slightly sweet flavour and are softer but chunky in texture. Panko breadcrumbs serve well for the purposes of breading for fried chicken, binding meatballs as well as a crunchy topping to your baking dish of gooey macaroni and cheese.
Serving pretty much the same purpose as panko breadcrumbs to bread, bind or top recipes like stuffed peppers or thick, hand-cut fries, fresh breadcrumbs taste like the bread that they’re made from and hold the texture of wet sand. Soaking fresh breadcrumbs in milk before adding them to minced meat works well to bulk up recipes like turkey stuffing and crab cakes.