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Discussion Starter #1
I've always bought my bread crumbs...until now! I'm in the middle of making meatloaf for supper and I need to know something!

Are the bread crumbs (that I just minced in my food processor) a lighter consistancy than store bought? Do you need to add more of the homemade bread crumbs?...if so, how much more to one cup?

The mixture (before I add my ground beef) looks too soupy and I'm worried that it'll be mush after it cooks. Would you add more bread crumbs? I've made this recipe 100 times, so I know my hubby will complain if it flops due to my "new" frugality.

Please help! Any advice is appreciated!
 

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The made ones are what I have found most recipes call soft bread crumbs. Store bought ones are called dry or hard bread crumbs.

I do find that I sometimes do need to made a bit more to recipes if the original recipe called for hard bread crumbs.

As for meat loaf I generally don't add more to my recipe when I use fresh bread crumbs and it comes out fine.

You can always add more though if you find it to moist for your liking. add just a little more at a time until you get he consistency you are use to seeing.
 
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Discussion Starter #3
Thanks for clarifying. I did add more because I'm quite sure the minced onion made it soupier. I hope it turns out! :)
 

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Discussion Starter #4
...Store bought ones are called dry or hard bread crumbs...
How do you make these? Do you have to bake them, leave them out to dry on the countertop or toast them? What do you think?
 

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I make dry bread crumbs by just leaving the bread out on the counter to dry, then putting it in a bag and rolling it with a rolling pin.
 

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I just leave all the end pieces out either on the counter, or sometime stick them on a cookie sheet so I can tuck it out of the way. Then I stick them in a container when they are dry. When I have a bunch of them I'll run them through the food processor and dump it in my bread crumb container.

If you were using fresh bread crumbs, not dried, it would have more water and less bread for the same volume of crumbs. When I didn't have dried bread crumbs on hand I found crushed up crackers to be a better substitute.
 

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Discussion Starter #7
...then putting it in a bag and rolling it with a rolling pin.
Do you put it in a bag, then roll it or roll it, then put it in a bag? And why do you roll it after it's dried?
 

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with us if we have any crumbs on the cutting board or left out bread then i will put it in the freezer bag i have in the freezer. i will roll the bread in the bag when i need some.
 
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