Frozen Breadcrumbs

Asked by LolaFontaine. Answered on 18th January 2015

Full question

Hi, In one episode of Nigella's TV programme (I think Nigella Bites) I remember Nigella showing us that she always keeps a supply of breadcrumbs stashed in the deep freeze. I was just wondering if the breadcrumbs need to be defrosted before using - I'm fairly sure she said they didn't but I'm finding that they never really crisp up properly if you cook them from frozen (either in a pan or for crumbing meat). The moisture seems to make them go a bit soggy and/or burn fairly quickly in the former case. Any help or information would be much appreciated. Thanks!

Our answer

Nigella has suggested that leftover bread can be made into breadcrumbs and frozen in bags, so that you have some on hand when you may need them. These breadcrumbs can be used from frozen, particularly for toppings and for stuffings and as a binder for meatballs. Whenever high moisture items such as breadcrumbs are frozen there is always a risk of some ice crystals forming and these are probably causing a soggy crumb coating when pan frying crumb coated escalopes.

If you are particularly using the breadcrumbs as a crumb coating then you could thaw the breadcrumbs first. Spread them out on a baking sheet and let them thaw overnight. If you prefer to use them direct from frozen then it may help to dry the breadcrumbs out a little before you freeze them. You can do this by spreading them on a baking sheet and leaving them in a warm, dry place overnight or in a low oven for 30 minutes to 1 hour (depending on the quantity of breadcrumbs), stirring the breadcrumbs occasionally.