Skittle68
Sous Chef
As I sit here with my meat tenderizer, a beat up 9 x 13 pan, and a strainer, I think to myself, "There must be a better way!" I accidentally let an expensive loaf of French bread dry out, and I can't bear to throw it out so I decided to make it into crumbs. It's rock hard, and I've been trying to pulverize it with my meat tenderizer. I like the crumbs fine, which is why I'm sending the crumbs through a strainer. Any tips??