When a recipe calls for bread crumbs, what's the difference between fresh and dried?
Plenty. We debated the issue in the test kitchen when we tried to make a meatloaf recipe but discovered the pantry held no fresh bread.
"The primary use of dry bread crumbs is as a coating for ingredients to be deep-fried or roasted," Eric Treuille and Ursula Ferrigno write in "Ultimate Bread."
Crumbs processed from fresh bread serve many culinary purposes, including as a binder for stuffings, dumplings and the above-mentioned meatloaf, and as a practical and decorative element: "When sprinkled as a topping over gratins and other baked dishes, bread crumbs provide both color and crunch and serve to protect creamy sauces from the high heat of the oven or grill," Treuille and Ferrigno add.
Making your own soft or dry crumbs can offer a quick, economical way to salvage leftover chunks or slices from loaves.
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There's a bonus to making them yourself: Bread freezes well for later use. Let the frozen croutons thaw at least an hour before tossing in a salad. Place on a single layer on a baking sheet in a 300-degree oven to crisp, if desired.