[Sca-cooks] bread crumbs for feasts

[Antonia Calvo]

Raphaella DiContini wrote:
> I've mostly used bread crumbs in sauces like agalita, ciuiro/civet,  perfect strong sauce, etc. and for those I usually get plain white bread unless the recipe specifies otherwise. I remove the crusts (not everyone does this step, and it is not always specifically mentioned) and then run through my food processor until it's finely ground. I have on occasion grated it by hand. I don't always stale or toast the bread either, it depends on the recipe I'm working with and what I can glean from that and experimentation. 
>   

I remove crusts if I'm making something that's supposed to be white, but 
otherwise, I just leave them on.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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