Both purchased and homemade breadcrumbs are a useful addition to the home pantry. Use them to thicken meatballs and other ground meat dishes, as a coating for meats, or as a casserole topping. Cubed breadcrumbs also make a suitable replacement for croutons on top of salads. With proper storage your breadcrumbs can last in the pantry for up to a year without a loss in quality or flavour.
- Skill level:
Things you need
- Baking pan
- Airtight container
Dry fresh-made breadcrumbs completely before storing in the refrigerator. Frozen crumbs don't require drying. Spread the crumbs out on a baking tray and bake in a 300 degree Fahrenheit oven for 10 to 15 minutes or until the crumbs are dry and golden brown.
Cool the breadcrumbs to room temperature. Place them in a tightly sealing container or plastic bag and seal closed.
Place the breadcrumbs in the refrigerator or freezer. Store for up to six months in the fridge or up to 12 months in the freezer.
Use the breadcrumbs in cooked dishes straight from the fridge or freezer -- there is no need to thaw them. Thaw at room temperature for one to two hours prior to serving uncooked, such as a salad topping.
Tips and warnings
- Make your own breadcrumbs by cubing then baking fresh bread in the oven for up to 30 minutes.
- You can store also store dried breadcrumbs for up to six months in a tightly sealed container in the pantry.
- Do not refrigerate soft or fresh crumbs in the fridge, as they become soggy within a few days. Fresh crumbs are also more prone to mould than dried crumbs.
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