Is there a cheat to making breadcrumbs?

**Graham M** · 20-09-2008, 10:21

Since this might be the last nice weekend we're going to have, we're going to have a Barbecue and I want to make home-made beef burgers, to improve the consistency and help them stay together on the BBQ I'd like to use breadcrumbs but unfortunately I don't have any stale bread around, does anyone know of a decent way to mimic stale bread to make them? IE would light toasting work?

Cheers

Graham

cuggle · 20-09-2008, 10:31

have you time make fresh crumbs and leave it out uncovered for a while? or leave bread out first then make crumbs maybe?

Halcyon · 20-09-2008, 10:35

Well you could pop to Tesco and buy some Toast Francais. They are these little totasted bread things. They are toasted rock hard and make excellent breadcrumbs.
Put some in a bag and then crush them with a rolling pin.

**Kymmy** · 20-09-2008, 10:40

Lay the bread on a plate one slice thick, shove it in a microwave on high for 90 seconds, then leave to cool, the bread will go very dry as you've heated away all the water. then just put into a plastic bag and roll/hit with a wine/beer bottle..

Or if you're female replace microwave for a pre-heated oven that only we know how to use, and beer/wine bottle for your best implement for rendering a man unconcious!!

**Graham M** · 20-09-2008, 10:45

I'm male and know how to use an Oven

Thanks for the tips

Halcyon · 20-09-2008, 10:50

This is what I was talking about.
They are ideal.

**Kymmy** · 20-09-2008, 10:54

Quote:

Originally Posted by Graham M

I'm male and know how to use an Oven

Thanks for the tips

LOL, the microwave trick is fast but you can over cook them and they go as hard as sheet steel

If you use an oven then it needs to be on low (way below 150C) as all you;re doing is drying out the bread and not cooking it

The french toast posted above is useless as breadcrumbs as it's too cooked and doesn't absorb the moisture as normal breadcrumbs do so instead of if being a filler it turns into nothing

**Maggy J** · 20-09-2008, 12:23

Why use stale bread crumbs?Use fresh ones as it makes no difference...I promise you...

You only use stale ones for coating stuff that you are going to grill,fry or bake.If you are just adding them to meat to pack out the meat, fresh will do...Even better just make burgers with onion,meat and seasoning and leave out the crumbs altogether...just as tasty.

20-09-2008, 12:33

Quote:

Originally Posted by Maggy J

Why use stale bread crumbs?Use fresh ones as it makes no difference...I promise you...

You only use stale ones for coating stuff that you are going to grill,fry or bake.If you are just adding them to meat to pack out the meat, fresh will do...Even better just make burgers with onion,meat and seasoning and leave out the crumbs altogether...just as tasty.

Regarding that last point, if you use minced meat straight out of the pack & just lightly form it into burger shapes, it will tend to fall apart while cooking - however if it is mixed first, before forming, the meat will bind together much better. Doesn't need to be too violent a mixing, but a decent stir with a fork after adding the chopped onion, salt & pepper, should be enough before forming the burgers.

**Maggy J** · 20-09-2008, 12:37

Quote:

Originally Posted by homealone

Regarding that last point, if you use minced meat straight out of the pack & just lightly form it into burger shapes, it will tend to fall apart while cooking - however if it is mixed first, before forming, the meat will bind together much better. Doesn't need to be too violent a mixing, but a decent stir with a fork after adding the chopped onion, salt & pepper, should be enough before forming the burgers.

Well I put it through a food processor myself...

.Is that too violent?

**Kymmy** · 20-09-2008, 12:41

I really do prefer a meat mixture with spices, but as I was brought up on boereworse and boereburgers as a kid that's not suprising

20-09-2008, 12:42

Quote:

Originally Posted by Maggy J

Well I put it through a food processor myself...

.Is that too violent?

The Hitman · 20-09-2008, 12:46

Quote:

Originally Posted by Maggy J

Why use stale bread crumbs?Use fresh ones as it makes no difference...I promise you...

You only use stale ones for coating stuff that you are going to grill,fry or bake.If you are just adding them to meat to pack out the meat, fresh will do...Even better just make burgers with onion,meat and seasoning and leave out the crumbs altogether...just as tasty.

So when do I come round for some tasty sampleing

**Maggy J** · 20-09-2008, 12:53

Quote:

Originally Posted by homealone

No it turns out into lovely fresh burgers that are far better than any shop bought ones...Especially if I add some herbs and a small garlic clove and sometimes some freshly grated nutmeg...

---------- Post added at 12:53 ---------- Previous post was at 12:50 ----------

It's grilled frash sardines for lunch today..gutted,cleaned,backbones removed,coated in seasoned flour, straight under a hot grill until crisped skinned.Served with lashings of lemon juice and fresh salad.

**Kymmy** · 20-09-2008, 12:54

Seems to be a fish day then <<says Kymmy whilst munching on some nice smoked kippers)