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Keep unused breadcrumbs from a batch used to make fried chicken? - Page 2

post #31 of 42

You're welcome!

post #32 of 42

I agree with the premise of the increased surface area and thereby more oxygen, but bacteria also needs warm, moist, protein in order to thrive and grow.

 

Bread crumbs are certainly protein, but kept in the fridge rules out warm, not to mention a very low moisture content. Anyone ever seen mold on bread crumbs? So I am not convinced, but having said that, I am in the camp of not keeping the bread crumbs.

 

In order to keep waste to a minimum (it has been pounded into my head by chefs over the years) I am judicious and frugal with the amount of bread crumbs I use in the first place. If I find I am not getting adequate coverage or am running out crumbs with more chicken to do, it certainly is easy enough to add more bread crumbs to my bowl/pan/whatever.

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post #33 of 42
Quote:
Originally Posted by cheflayne View Post

I agree with the premise of the increased surface area and thereby more oxygen, but bacteria also needs warm, moist, protein in order to thrive and grow.

Bread crumbs are certainly protein, but kept in the fridge rules out warm, not to mention a very low moisture content. Anyone ever seen mold on bread crumbs? So I am not convinced, but having said that, I am in the camp of not keeping the bread crumbs.

In order to keep waste to a minimum (it has been pounded into my head by chefs over the years) I am judicious and frugal with the amount of bread crumbs I use in the first place. If I find I am not getting adequate coverage or am running out crumbs with more chicken to do, it certainly is easy enough to add more bread crumbs to my bowl/pan/whatever.

I'm an adder too. I don't really have a "breading station" where any kind of measuring takes place... I just crunch a bunch of cereal into a separate bowl and pour in more as I need it. Same applies with other ingredients. Eggs and Rice Chex are expensive, so I don't really care if it means washing my hands more often and isn't the traditional way of doing things.
post #34 of 42
Me too, an adder for both crumbs and egg. Not so much of an adder with flour since that's where the seasoning is.

Like cheflayne my head has been judiciously and frugally pounded.
post #35 of 42

Right - if you're a cook you eventually figure out how much product you need for a given task.  I'm an adder also to keep waste to a minimum and like others it got drilled into me on the job.  And you would never, ever risk contamination on the job so why be any different at home?

 

As for cost?  I buy marked down breads - $1/loaf - French, Italian, Sourdough whatever.  What we don't use I slice, dry and make into bread crumbs, or cubes for stuffing.  I haven't bought a dry bread in years in fact I'm still using the old containers because they don't go bad in them for some reason.  

post #36 of 42


Chef  In Florida your apt to see mold on breadcrumbs a lot. Mostly in the center of the bag. I believe it is from the high humidity which is always present.

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post #37 of 42
Quote:
Originally Posted by BrianShaw View Post

Me too, an adder for both crumbs and egg. Not so much of an adder with flour since that's where the seasoning is.

Like cheflayne my head has been judiciously and frugally pounded.
You're probably going to think this is over organizing, but I season my flour before hand in big containers labeled chicken or fish so I can just grab and go for the next few times.
post #38 of 42

The cooler temp of the fridge will retard the growth of bacteria (which unlike mold is invisible  to the naked eye)  but as soon as it is brought back to the room temp danger zone will multiply like a mofo.

 

 

Quote:
Originally Posted by ED BUCHANAN View Post
 


Chef  In Florida your apt to see mold on breadcrumbs a lot. Mostly in the center of the bag. I believe it is from the high humidity which is always present.


Gulf Coast Texas same same.

Can never finish a loaf of bread before it gets moldy.

The fridge ruins the texture so we just replace it with a new one and toss the old to the ducks.

Piranhas with feathers lol.

 

mimi

post #39 of 42
Quote:
Originally Posted by cheflayne View Post
 

I agree with the premise of the increased surface area and thereby more oxygen, but bacteria also needs warm, moist, protein in order to thrive and grow.

 

While warmth accelerates growth and multiplication, not all bacteria needs warmth to survive and multiply. Some pathogenic bacteria present in raw chicken continues to multiply down to 0 degrees celsius (32F) and even below the freezing point.

 

 


Edited by French Fries - 9/3/15 at 10:27am
post #40 of 42
Quote:
Originally Posted by Pepper Grind View Post


You're probably going to think this is over organizing, but I season my flour before hand in big containers labeled chicken or fish so I can just grab and go for the next few times.

I don't fry much, but if I did I'd do that too!

post #41 of 42

I rarely used breadcrumbs or egg wash unless I am oven "frying"

Break down the chicken (leaving intact the bones and skin) and expose to an overnite brine or seasoned buttermilk.

The next day season a copious amt of flour and without wiping the pieces off, dredge in the flour until you have a "shaggy" coat .

Allow to dry on a cooling rack and proceed to pan fry in a generous 50/50 mix of lard and Crisco then drain on another cooling rack set over a sheet cake pan in a slow oven.

 

This is what we call family reunion fried chicken and is simplicity personified.

Juicy savory chicken flesh incased in a thick crispy almost crumbly crust.

REALLY good served cold the next day.

 

 

mimi

post #42 of 42


Or left out in a kitchen where you go from heat to air conditioning.

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