breadcrumbs

Breadcrumbs (of French paner "with grated bread, sprinkle"), even Panierbrot , grated bread , bread flour , bread crumbs , breadcrumbs or Mutschelmehl called, is of dry white bread or dry bread produced by rubbing or grinding. It is used to bread meat (e.g. Wiener Schnitzel ), fish and other fried foods, to bind fillings and the like.

Roasted in plenty of butter until golden brown, breadcrumbs are used as an ingredient for sweet strudel or dumplings (dumplings) and serve as a traditional addition ( polonaise ) to vegetables in Polish cuisine . Panko , breadcrumbs made from breadcrumbs, comes from Japanese cuisine . For ready meals and the catering trade, special breadcrumbs are made. For example, ensure that un-fried breading does not soften or breaded dishes remain crispy, even if they are kept warm.

Web links

Commons : Bread Crumbs - Collection of images, videos, and audio files

Wiktionary: Bread flour - explanations of meanings, word origins, synonyms, translations

Wiktionary: breadcrumbs - explanations of meanings, word origins, synonyms, translations

literature

Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 , p. 654.
Richard Y. Chen, Yujie Wang, David Dyson: Breadings — What They Are and How They Are Used . In: Batters and Breadings in Food Processing . Elsevier, 2011, ISBN 978-1-891127-71-7 , pp. 169-184 , doi : 10.1016 / b978-1-891127-71-7.50015-2 .
Erhard Gorys : The new kitchen dictionary . 14th edition. dtv, Munich 2015, ISBN 978-3-423-36245-0 .