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Making breadcrumbs

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Making breadcrumbs

anzu | May 22, 2008 03:01 PM

Ok, this should seem like the easiest thing to make, but I can't seem to get the consistency right. I need to make a "coarse" breadcrumb to use as a crust for a ricotta tart. So I usually take a french bagette, wait till it gets stale, and then put it in the oven if it's not stale enough, then roughly tear/chop it, whir it in the chopper (I don't have a food processor, but I have a chopper attachment that works roughly the same way, except that it's smaller). Some of the crumbs come out the right size, but many of them stay pea or pearl-sized.

Do I need to use a different bread? Remove the crusts? Not toast the bread?

I'm puzzled, b/c I know I've done this before!

Thanks!

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