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Machine Recommendation
1 Zone / 10 Tray / 0.6m² Tray Area
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Ingredients
- 6 slices dehydrated sliced white bread
- 1 tablespoon dehydrated parsley
- 1/2 dehydrated jalapeño pepper
Instructions
- Check the dried bread snaps before it goes anywhere near a blade. A slice with any give left in it gums the blades and turns into paste rather than crumbs.
- Break the slices into rough pieces with your hands first. Whole slices skate around the jug, leaving fine powder underneath and large chunks riding on top.
- Put the parsley and the dried jalapeno in with the bread rather than adding them afterwards. Both are light enough to be flung to the walls of the jug, and grinding them alongside the bread is what spreads the heat evenly.
- Pulse in short bursts instead of holding the motor on. Every second of continuous running warms the crumb, and warm crumb releases enough oil to cake together in the jar.
- Pick the grind by what it has to coat: coarse for chicken pieces and fish fillets where you want a rough crust, fine for anything going into a shallow pan. Fine crumbs brown faster and burn sooner.
- Keep them in a sealed jar in the cupboard and use them within three months. The bread alone would outlast that easily, but the parsley fades and the chilli loses its bite well before the crumb goes stale.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 284 kcal | 80 kcal |
| Protein | 23.7 g | 6.7 g |
| Fat | 6.3 g | 1.8 g |
| saturated | 1 g | 0.3 g |
| Carbohydrate | 23.7 g | 6.7 g |
| sugars | 7.1 g | 2 g |
| Fibre | 26 g | 7.4 g |
| Sodium | 442 mg | 125 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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