I use breadcrumbs in so many recipes, and having it ready in the freezer saves me a lot of time.
I always keep the old bread for this purpose. It also ties into my dislike of throwing food away unnecessarily.
If I’m running low, I buy a large baguette from the supermarket and let it rest at home for 2 days before using it.
To flavour the bread I use:
Basil (or Parsley) , Garlic and Parmesan
First I start grating the parmesan.
I usually buy plenty of parmesan when I cross the Italian border.
Why? Because it is more reasonably priced, somehow tastier, and it freezes very well.
I sometimes cut a block into smaller pieces, but mostly I grate it all and freeze it in a large freezable bag.
It is so much easier to use the parmesan when it is already grated, and as it’s frozen it doesn’t dry out.
Frozen grated parmesan does not solidify into a solid block either, so you can easily remove the exact amount you need each time.
If you spread it on a plate, it will defrost in just minutes.
The key ingredient that goes into my breadcrumbs is garlic, plenty of it.
I grate it with the shredder, alternating it with the bread.
This way the bread completely absorbs the garlic flavour.
Then I add the parmesan and mix it thoroughly.
So here are the 2 Fundamental Basic Ingredients, ready for freezer storage.
30 minutes of my time now, and I’ve just saved hours of it for the months to come.