Kenyérdarabokat

Kenyérdarabokat, which translates to "bread crumbs" in Hungarian, refers to small, granular pieces of dried bread. These are commonly used in various culinary applications. They can be made from a variety of bread types, including white bread, whole wheat, or rye, and their texture can range from fine to coarse depending on the preparation method.

The process of creating bread crumbs typically involves drying out bread until it is hard and brittle, and then crushing or grinding it into small fragments. This can be achieved through methods such as toasting the bread and then processing it in a food processor, or by simply allowing the bread to air dry and then crumbling it by hand.

In cooking, bread crumbs serve multiple purposes. They are frequently used as a coating for fried or baked foods, such as schnitzel, chicken, or fish, providing a crispy texture. They also act as a binder in dishes like meatballs, meatloaf, and stuffings, helping to hold the ingredients together and absorb excess moisture. Furthermore, bread crumbs can be incorporated into pasta dishes or casseroles to add texture and a slightly toasted flavor. In some instances, they are used as a thickening agent for soups and sauces. The versatility of bread crumbs makes them a staple ingredient in many cuisines.