New Posts  All Forums:Forum Nav:

Flavouring Breadcrumbs

post #1 of 7
9/17/07 at 6:19pm
Thread Starter 
Hello everybody,

I was cooking roast potatoes and at the end the recipe called for a sprinkle of fine breadcrumbs and cheese.
My teenage son commented that the breadcrumbs tasted bland and that they would be better with an added spice? or flavouring

Any suggestions as to what I may use to add a little zest to the breadcrumbs.

Thank you

FayL
Reply
post #2 of 7
9/17/07 at 6:35pm
This might not be the best for roast potatoes (or who knows, maybe it would be good), but I have made my own smoke flavoring using bread crumbs.

Used my smoker that I smoke salmon and chicken in, smoked bread with hickory chips, and those bread crumbs had a great hickory smoke flavor. I used it mostly for mixing in with ground beef for burgers, and meat loaf.

For potatoes, maybe melt butter, put in a spice or 3 (saffron might be a good one), brush the flavored butter on bread and bake at 150-200 an hour or 2, you would end up with nicely flavored dried bread that you could crumble into bread crumbs.
Reply
post #3 of 7
9/17/07 at 6:44pm
Thread Starter 
Thank you Andy....I'll try this out a litle later...sounds delicious.

If anyone else has some great tips, I'm still eager to hear.

FayL
Reply
post #4 of 7
9/17/07 at 10:10pm
Hi fay!

I did a quick squiz around the internet, and I found some great ways to flavour those breadcrumbs! I got the information from taste.com.au

Creative crumbing combinations
  • Add ground spices, such as cumin, paprika or cayenne pepper, to the flour mixture.
  • A little finely grated cheese, such as parmesan or cheddar, combines well with fresh or dried (packaged) breadcrumbs.
  • Add other flavouring ingredients, such as finely chopped pitted black or green olives, sun-dried tomatoes, finely chopped capers or lightly toasted sesame seeds to the breadcrumb mixture.
  • Add finely chopped fresh herbs, such as continental parsley, rosemary, thyme, oregano, sage and dill, to the breadcrumb mixture. You could also use dried herbs.
  • Add finely grated lemon, lime or orange rind to the breadcrumb mixture. As a guide, lemon rind works well with lamb, veal, chicken and seafood; lime rind is a good match for chicken and seafood; while orange rind is delicious with pork and veal.
  • Instead of breadcrumbs, coat the food with other dried ingredients, such as rolled oats, cornflake crumbs, crushed corn chips, polenta (cornmeal) or cooked couscous.
Hope this helps with your next potato masterpiece!!

CurtisL
Reply
post #5 of 7
9/17/07 at 10:31pm
Thread Starter 
Hi Curtis,

Well I'll certainly give these a try. I did use cheddar cheese as the recipe asked for but I see now that it should have been 'finely grated' which would have been more like the consistency of the breadcrumbs and therefore blended together much better.

But I'll certainly try some of the other suggestions!

FayL
Reply
post #6 of 7
9/19/07 at 11:41pm
Paprika every time :)
Reply
post #7 of 7
9/20/07 at 12:35am
Thread Starter 
ty, I'll give paprika a go when I next cook these potatoes
Reply
New Posts  All Forums:Forum Nav:
  Return Home