It may come as a surprise, but stale food has its place in cooking. The breadcrumbs in Swedish meatballs are a prime example of this fact. Stale breadcrumbs are an essential part of the recipe for this dish. We prefer white bread for our
Swedish meatballs, but you can use any style you prefer for your recipe. Leave the loaf out to stale for a few days before you prepare your meatball mixture. Leave the bread in a brown paper bag on top of the fridge. The heat from the fridge’s compressor aids in the drying process and makes it easier to crumble the loaf.
It’s important to note that stale is not the same as moldy bread. Make sure you cut off any mold before you crumble the loaf into crumbs. After you’ve made your breadcrumbs, it’s time to soak them for a few hours in fresh whole milk to create panade, (milk-soaked bread.) This technique provides a creamier texture and taste to the final dish.
