[Sca-cooks] Grating bread was Kitchen Scene by Campi

[Decker, Terry D.]

How old was the bread, when you grated it?  And how dense was it?

For breadcrumbs these days, I use a food processor and some very dry bread,
then sift the results to get fine and coarse crumbs.  At the point I use
bread to make breadcrumbs, it shatters, which works well in a mortar and
doesn't grate very well.

Bear

> >Fresh bread doesn't grate well and
> stale bread
> > pulverizes easily in a mortar.
> >
> >
>
>
>     I do in fact use a grater for bread crumbs and not a
> mortar and have in=
>  fact successfully grated fresh bread (out of need not
> desire).  When I was=
>  trained for a historic kitchen I was told to use the grater,
> and later tha=
> t is how I taught others. Never even occured to me to use the
> mortar! I rea=
> lly don't think either method would be advantageous over the
> other with the=
>  exception that the mortar is far busier in historic cooking
> than the large=
> r grater. I agree however that the item in question does not
> look like brea=
> d.
>
> Ranald dd Balinhard,