On Tue, 6 Jan 2015 17:21:42 -0800, "Cheri" >
wrote:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "dsi1" > wrote in message
> > ...
> >> On 1/6/2015 12:26 PM, Ophelia wrote:
> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>>
> >>
> >> That would be dried. I buy the stuff in the can. There's not much point
> >> in making breadcrumbs out of fresh bread for meatloaf - or is there?
> >
> > I don't know, which is why I asked I dehydrate left over bread and turn
> > it into crumbs anyway, so I do have both. Why would fresh not be right?
> > Does the dried soak up extra liquid? I haven't made much meat loaf. I
> > made some once and it was fine but I can't remember which breadcrumbs I
> > used
>
> I remember who it was that poured milk over fresh bread and let it soak in
> for a couple of minutes before adding it to the loaf, it was Nigella Lawson.
>
> Cheri

Do you remember what her technique was? I know Italians rehydrate
stale bread in milk or water first and then they squeeze the liquid
out before using.


--
A kitchen without a cook is just a room.