[Sca-cooks] batter breads

[Phil Troy / G. Tacitus Adamantius]

On Apr 4, 2010, at 8:48 AM, Terry Decker wrote:

> French bakeries bake baguettes three or four times a day just so they will be fresh.  While the French bakery here in Norman doesn't bake them quite that often, they do produce them daily.  Rather than weapon, think breadcrumbs.  Lots of beautiful bread crumbs to pass through a sieve and get coarse and fine breadcrumbs suitable for ones culinary needs.

And I can't stress enough the difference the right breadcrumbs can make, depending on their intended use. High-gluten crumbs from French or Italian bread are much better for bulking, lightening, enriching and smoothing the texture of things like meat balls or loaves, while lower-gluten, stodgier breads (such as your basic white Pullman loaf) may be better for thickening sauces.

Adamantius






"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter