Breadcrumbs

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katyinthekitchen

Breadcrumbs

For a sage, onion and pork stuffing.. do the breadcrumbs have to be stale or soft? And what about christmas pudding, stale or soft? How are you meant to know?

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Queen of Puds

Breadcrumbs

I don't think it makes an iota of difference - just be guided by the texture of the finished recipe before baking it.

I also process any leftover bread when I have room in the freezer & keep it in bags at the ready. And when I did an Indian cookery course, the lady who ran it used a slice of white bread from a standard loaf which she soaked in water & then squeezed out, before adding that to her spicy burgers - instead of breadcrumbs. The bread is there to add bulk, not much else so I don't personally bother whether it says stale or fresh ... except fresh is usually harder to crumb because it clumps.

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Essex Girl

Breadcrumbs

Whenever I use home-made breadcrumbs they're not usually that stale and are therefore fairly soft. I wouldn't think it matters too much either way; the drier the crumbs the more moisture they'll absorb from the rest of the mixture.

 
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