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these come in two distinct forms -
1. Fresh: literally grated stale bread.
2. Dried: bread cut into slices then dried in a very slow oven, then grated in the same way. Putting the pieces of crisp bread in a plastic bag, and crushing the contents with a rolling pin, is a tidy was of doing this.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.