For the second week, I chose the Mix n Match theme wit Preps and Preserves with Bihari special dishes. I must say I have enjoyed making Thekua and so Bihari dishes are great to make and enjoy a new cuisine.
Coming to today’s post it’s all about making rusk and Bread crumbs at home. Rusk is great to simply eat and coming to bread crumbs, you will surely need it when you got to make cutlets and Tikkis.
Though normally one gets to making the bread crumbs from stale bread, it is advisable not to use a very stale bread. At the most it can be a day’s old or best is to use fresh bread.
How to make Rusk:
Rusk is double baked bread. For this you can bake your own bread and again bake the baked bread or you can use store bought bread. Anything works fine.
If you like the sides as I do, simply microwave the slices for 1 min and the turn and again microwave for 1 min. Slices that are little thick needs a little longer, but the bread tends to get crispy after cooling down. So don’t fear seeing that the bread is still soft after removing from microwave.
As I said for the Rusk, stale bread is not usually advisable, though the best way to use one day old bread is to make it into crumbs for coating cutlets etc.
I basically make two ways of bread crumbs, one for binding, another for coating or breading.
When you need something to bind your food like cutlet, patties, or even ground meat, you can opt for potatoes or fresh bread crumbs. In such situations, you simply pulse the bread in your food processor or mixer and you get a fine crumb, though very soft to touch.
This helps in binding the food to be shallow fried or deep fried.
The other process that requires bread crumbs, is to coat or breading the food such as fish fingers, cutlet outer layer etc.
In this process you will need a crisp crumbs and for this you can microwave the bread and grind it to get small pieces.
Cutlets are dipped in eggs or all purpose flour and then pressed over crispy bread crumbs for an overall coating and then fried.