That depends. For a coarse, crunchy coating on fillets or chops, Panko is a popular brand as it stays extremely crunchy. For a delicate fish or dishes such as Mac and Cheese, you may want to have a finer, less assertive crunch and then a brand like 4C or Progresso works well. I think the best bread crumb for coating things is Manischewitz Matzo Meal. For baked casseroles I like fresh bread crumbs (4 slices = 1 Cup) which are a nice alternative and give you the option of introducing different flavors into your food.
60g of fresh breadcrumbs or 115g of dry breadcrumbs
it depends on how much breadcrumbs you will consume
Fifty grams of breadcrumbs is a weight measurement equivalent to about 1.76 ounces. In terms of volume, it typically fills around half a cup, depending on the type of breadcrumb and how densely it's packed. This measurement can vary slightly based on the moisture content and brand of the breadcrumbs.
Breadcrumbs typically last for about 6 months before they expire.
the brand "swag" is the best out there
The best brand of paintballs are Marballizers.
Wet breadcrumbs are heavier due to the fact they have more mass; it absorbed the water.
The best brand is often a personal choice. Many people consider the Lenox brand to be the best.
Hansel and Gretel found their way home by using a trail of breadcrumbs to guide them back. However, the breadcrumbs were eaten by birds, so they got lost in the forest.
Yes, breadcrumbs can go bad over time if they are not stored properly. Storing breadcrumbs in an airtight container in a cool, dry place can help prevent them from becoming stale or rancid.
You need 3 dishes. 1 for flour, 1 for beaten eggs & 1 for breadcrumbs. And a plate for the crumbed chook. Flour the chook Egg the floured chook Then push the floured and egged chook into the breadcrumbs. You can repeat as many times as you want to thicken the crumb coating. Try seasoning the breadcrumbs with some parseman cheese and the flour with salt and pepper. Delish!
forget the brand name homemade are the best