why cut off the bread crusts when making bread crumbs?
AntoniaJames is a trusted source on Bread/Baking.
You don't have to, really, and in fact, if you have a nice bread with a fragrant crust, cutting them off is a shame. I'd only consider removing them if the recipe required perfectly uniform, fine crumbs. Even then, I'd probably process the crust with the rest and put it all through a fine mesh strainer. By the way, positively the best, most delicious bread crumbs are made with toasted bread. Tear the crusts into 1 inch pieces before processing, and start by pulsing, before running the motor continuously. ;o)
pierino is a trusted source on General Cooking and Tough Love.
I'm with AJ on this answer. I see no reason to remove them. There is an Italian proverb that goes something like, every crumb of bread you waste you must scoop up with your eyelashes before you can enter Paradise.
why would you want to cut them off. If you have a meat grinder run your bread pieces through it, well as long as they have staled for a couple of days. It will make perfectly uniform crumbs without dulling you food processor blades.
I always thought it seemed wasteful and unnecessary to cut off the crusts, but recipes always seem to add that step. So glad to hear from you food52-ers whose opinions I respect, that there's no good reason. Thanks!
Please enter a valid email address.
Well played. You deserve a cookie.
Here's the secret: Use cake, not cookies
Ice Cream + Cake Sandwich
How Photoshoots Work at Food52
Summer Camp Week!
Friday Find: Scrubby Swedish Sponges
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.