Was making some croquettes and i wanted a nice crispy crust.. Picked up some bread crumbs from the bakery from their leftover bread which was pretty well ground.
Did the usual.. flour.. egg bread crumbs.. let sit for alittle bit.
I got a mediocre crispy crust.. but i think i can get a better one..
So whats the science behind bread crumbs? Certain breads get better results? Should they not be so finely ground?
Should i just go for Panko or can i create my own ?