I will often use different kinds of bread, toast it and pulverize it into crumbs. Try using rye bread, wheat breads, different grain breads.
I also love using different kinds of chips and crackers for an exciting new crust on meats and special vegetables such as for Eggplant Parmesan. Try using potato chips, tortilla chips, or pulverized crackers like Ritz, Triscuit, flatbreads…really anything.
However, using cereals to make crumbs for crusting meats isn’t a new idea, it’s a retr0-throwback, and often used in the Southern United States.
But everything old is new again, and we love to use this tactic. Use neutral cereals such as corn flakes, Cheerios, Rice Krispies, Sugar Crisp, even Honey Combs, or instant oatmeal. In fact, Apple Jacks could work well for a Fall dish with Pork Chops.
Be creative, have fun and use what you have in your cupboards, especially if you are left with a few bags of chips, crackers or a little bit of cereal, not even enough to snack on or enjoy a bowl of.
Coconut works well, as do some seeds such as sesame seeds.
Add spices to the mix and you have something much more exciting than plain, old, boring bread crumbs.
If you must use bread crumbs, try using Panko crumbs. They give a great texture and work wonders!
I hope you enjoyed this Cooking Tip on Cooking with Kimberly! Until next time…
[tags]bread crumbs, how to crust meat, crumbs for coating, coating meat with crumbs, Panko bread crumbs, Panko crumbs, cooking tips, crusting tips, chip crumbs, cereal crumbs[/tags]
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