CRUMBS DEFINE RECIPES

Steps:

• Tear 1 small roll or 1 slice of bread at a time into a blender.
• Cover. Turn blender on and off repeatedly until bread is torn into light, uniform crumbs.
• Or put bread on a cutting board and use fork tines to tear off crumbs.
• Put crumbs into a plastic bag and toss to mix.
• Press air from bag; close and freeze.
• One (1-ounce) bread slice makes about 1/2 cup lightly packed crumbs.
• Dry Breadcrumbs:.
• Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
• Spread soft bread crumbs in a thin layer on a shallow baking sheet.
• Dry in oven 30 minutes.
• Cool.
• Spread crumbs out in an open plastic bag; crush with a rolling pin.
• 1/2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs.

Steps:

• Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.
• To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.