uses for breadcrumbs?

[psocoptera]

I bought a bag of breadcrumbs from my grocery's bakery to make chicken dumplings. The dumplings were great but I have most of the bag of breadcrumbs left. They were cheap so what I don't want is something to do with them that involves buying much more expensive ingredients - for instance, I'm sure I could use them to bread some chicken breasts, but then I'd be buying chicken breasts. What I do want is something to do with them using mostly ingredients that I have around anyways such as eggs and milk. Can they for example be turned back into some sort of bread, muffin, or biscuit?

Comments

[miraling.livejournal.com]

They're mostly good as filler, like in meatloaf. You could try adding some eggs and oil and some kind of leavening agent and fry it and see what happens. Finlay suggests anything that would otherwise call for cornmeal, like a corn muffin.

[ruthling.livejournal.com]

almost anything can be breaded and pan fried: potatoes, other vegetables, any sort of chunk of meat. they can also top a vegetable casserole with some sort of cheese or butter-based sauce. You can use them to hold bean-type burgers together. or use them to thicken a soup.

[sofer.livejournal.com]

You could stick them in the freezer and thaw some out when you need them for a recipe. I've used them to top baked mac & cheese, and some cake recipes call for shaking some in the pan before the batter goes in.

[psocoptera.livejournal.com]

Freezer=brilliant for making them go away as an immediate perishable use or lose thing. I like the idea of using them to line pans - I'll have to get Josh to try that with his cult muffins and see if they help them pop out more cleanly.

Regarding those cult muffins

[(Anonymous)]

If you're not opposed to the idea of muffin papers, the "If you care" unbleached muffin cups that Whole Foods sells are magically non-stick, even when filled with very sticky nut-flour muffins or the cult-starter muffins.

---Lisa

Re: Regarding those cult muffins

[psocoptera.livejournal.com]

We have fabulous silicone muffin pans, so the muffins mostly magically pop out, they just tend to leave this little crescent behind on one side unless popped out verrry slowly and carefully. Thanks for the tip though!

[ursula]

Medieval recipes often use breadcrumbs as thickeners in puddings & soups. Yours should work too, as long as they're not super-dry.

[gannet.livejournal.com]

We're going to be having breadcrumb pancakes this morning. I don't know how Stephen makes them, but I will try to remember to ask.

[gannet.livejournal.com]

Ok, the instructions (but not a precise recipe):

Mix breadcrumbs with buttermilk into a thin batter, then soak about 20-3 minutes of soaking).

Mix them with enough flour and egg to bind them together, and maybe a bit more buttermilk to make the batter thin enough to pour into pancakes.

Cook in frying pan as usual for pancakes.

[gannet.livejournal.com]

*20-30 minutes. *sigh*

[(Anonymous)]

They're perfect as is, if you like feeding birds. Take a handful, sprinkle on the ground, done!

[myalexandria.livejournal.com]

you can leave in the freezer basically forever. If you have half a loaf of stale bread around you can mix chunks of that with the bread, pour a mix of egg, milk, and sugar over it all, and bake it into bread pudding.

[psocoptera.livejournal.com]

Freezer=best suggestion ever: magically, no longer an immediate concern!

I think I am not brave enough to dump in egg, milk, and sugar without some notion of quantities. But I bet I could find some online, hrm.

[cereph.livejournal.com]

you can buy bags of breadcrumbs? I had no idea.

[psocoptera.livejournal.com]

I guess if you are a bakery you end up with lots of breadcrumbs (and leftover no-longer-fresh bread that didn't sell)...

fritatta?

[(Anonymous)]

Back when I ate wheat, I always loved mixing lots of crushed matzo into my scrambled eggs. or cous cous. or leftover pasta. So why not breadcrumbs.

I would try 2 eggs, 1/4 cup crumbs, some chopped cooked veggies if there are any around, salt, pepper, a couple tablespoons of parmesan or other cheese. Cook it in a frypan.

And the "just put it in the freezer" suggestion works too. Double bag it though so you don't end up with freezer-burn-flavored mac and cheese.

---Lisa

Re: fritatta?

[psocoptera.livejournal.com]

This was yummy, thanks!

Re: fritatta?

[(Anonymous)]

Woot! Glad it worked.

[bhadrika.livejournal.com]

Don't know about breadcrumb muffins, but once I made Recycled Muffins. The last batch had gone stale, so I just ground them up and put them in the new batch.