Ingredients You Should DIY: Breadcrumbs

Save money with our mini-series: Ingredients you should DIY!

 

 

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The nasty: it may not come as a surprise that commercial breadcrumbs pack a big punch of calories, and, even worse: a crazy amount of chemical additives used for browning, coloring, leavening or flavoring. Examples include High Fructose Corn Syrup, Corn Syrup, Hydrogenated Vegetable Oil and Potassium Sorbate  (Preservatives).

But you really do not need all that stuff. Breadcrumbs only include, well..just bread.

Difficulty: Extremely easy

How: Take stale bread. If your bread is still soft you can pop it in the oven for a bit until it dries up. Then either use a grater (you can grate it immediately on top of food) or break the stale bread in the food processor and blend. That is literally it.

If you want you can add oregano and other herbs, but what I find best is to make a batch of simple breadcrumbs to store, and add the different seasonings to recipes.

The best way to store breadcrumbs is glass jars (even old nutella or jam jars). Keeps for months in a cool and dry place. If you have a leaf of laurel, you can add it to the jar to preserve for longer.

Cost: if using stale bread, free (DIY) vs minimum £1 (BUY)

The prices mentioned are average Tesco prices. 

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