[Sca-cooks] Grating bread was Kitchen Scene by Campi
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Jan 2 11:04:21 PST 2003
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,
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