Includes breads, cookies, crackers, and crumbs.
Biscotti are cookies that are hard, dry, and intensely flavored--think of them as teething biscuits for adults. They're made by baking a loaf of cookie dough, slicing it, and then baking the slices a second time. They come in several flavors, including almond, chocolate, anise, and hazelnut. They can be stored for a long time in a dry, airtight container.Learn more
These are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves, hamburgers, and fish cakes. Dry breadcrumbs are made from very dry bread, and make for a crispy, crunchy coating for fried foods. The bread that's used to make soft or fresh bread crumbs isn't as dry, so the crumbs produce a softer coating, crust, or stuffing. Almost any bread can be used to make breadcrumbs, but crusty French or Italian bread works especially well.Learn more
Breading adds a crisp coating to fried foods. Breadcrumbs are most commonly used, but crumbs from crackers, breakfast cereals, melba toast, matzos, pretzels, and corn chips also work well. To bread meat and seafood, first dry the pieces completely, then dust them with a light coating of flour. Next dip them in a mixture of eggs mixed with a little milk, water, or oil, then dredge the pieces in the breading. Refrigerate them for about an hour before frying them.Learn more
These thin round wraps are widely used in southern Mexico, and they're the preferred tortilla for making tacos and enchiladas. They should be served hot. If you're watching calories, do this by cooking them on a hot, dry frying pan or by wrapping them in moist paper towels and briefly heating them in a microwave oven. If calories aren't an issue, fry them in oil. You can make corn tortillas at home if you have a tortilla press. Just mix masa harina with enough water to make a bread-like dough, press the dough until it's very thin, and then cook the tortilla in a hot, dry frying pan. Readymade corn tortillas are available in most supermarkets.Learn more
These crushed crackers are used as a breading for meat and fish. When the food is fried, the crumbs provide a crunchy coating. Look for it in the baking goods section of your supermarket, or make your own by putting crackers in a plastic bag and crushing them with a rolling pin.Learn more
These thin flour wraps from northern Mexico are used to make burritos, chimichangas, fajitas and other Mexican dishes. They're more pliable than corn tortillas, so they're a good choice if you need to roll or fold the tortillas before cooking them. Flour tortillas come in different sizes, including small, thick "fajita tortillas" to large, thin "burrito tortillas."Learn more