What is chapelure? About the ingredient chapelure. Including 1 661 recipes with chapelure, nutrition data, and where to find it.
Breadcrumbs or bread crumbs are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloavesThey may be confused with simple cubed, dried bread or croutons, but breadcrumbs are much smaller in size, akin to the size of common ants. and similar foods.
However, the crumb of bread is also a term that refers to the texture of the inner soft part of a loaf of bread, as distinguished from the crust, or "skin".
Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods (see breading).
The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.
Chapelure is usually found in the bakery section or aisle of the grocery store or supermarket.
Bread crumbs is a member of the Baked Products USDA nutritional food group.
|British (UK) term:||Bread crumbs|
|en español:||pan rallado|
There are 1680 recipes that contain this ingredient.
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