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which cracker for cracker crumbs? [UK specific]

psycho_fluff Nov 23, 2011 10:17 AM

I am going to do a pork tenderloin sandwich (saw it on Man V Food) & they used cracker crumb to coat it. Which cracker over here in the UK would be best to use? Cream crackers? Water biscuits? What would you suggest???

  1. c
    cathodetube Feb 21, 2013 07:30 AM

    Would like to announce that I have found Saltine-a-likes in Aldi. Could not believe it. They had salted and unsalted types. It was only my second time in an Aldi. So much cheaper than the Italian versions sold at delis, although they probably are made in Italy.

    1. c
      cathodetube Nov 23, 2011 07:43 PM

      Did they say or show what kind of cracker crumb they used? TUC are quite buttery. You could try matzo crackers.

      5 Replies
      1. re: cathodetube
        psycho_fluff Nov 24, 2011 06:28 AM

        The crumb they used was extremely fine, almost like the texture of semolina.

        1. re: psycho_fluff
          c
          cathodetube Nov 26, 2011 06:07 AM

          So whizz them up in a food processor. Or could it have been panko?

          1. re: cathodetube
            psycho_fluff Nov 27, 2011 09:21 AM

            Yes, I know to break them down in the food processor, I just want sure if there was a specific cracker which was used in the US. Deffo wasnt panko. I think I might go with Tuck.

            1. re: psycho_fluff
              PhilD Nov 27, 2011 04:04 PM

              Obviously they would have been Saltines as they are pretty standard and cheap in the US. But tricky to get and expensive in the UK. So why not go back to first principles, I assume the key to the dish is to get a very crsp coating over the pork. Best way to do this is to use Panko rather than Tuc Crackers which are a very different texture and may go soggy rather than crisp.

              i bet the cooks in Indianapolis would probably prefer Panko if they could get them and they could justify the cost for a roadside diner. Also good to remember they make these in a commercial deep fat fryers which may be the most tricky thing to replicate for a home cook as the size of them means you don't get a drop in temperature when you add a big old tenderloin - even the best home deep fat fryers will have this issue - and so getting the crisp finish will not be as easy. Panko will also help with this.

              1. re: PhilD
                c
                cathodetube Nov 27, 2011 11:49 PM

                Could try the Gran Pavesi crackers I mentioned on another thread. They taste just like saltines.

      2. zuriga1 Nov 23, 2011 11:51 AM

        Maybe Ritz crackers - you can find them here. Harter's idea is a good one, too.

        1. h
          Harters Nov 23, 2011 11:05 AM

          If I'm not mistaken, when Americans refer to crackers, they usually mean a "saltines cracker". I think the nearest UK equivalent may be Jacob's "Tuc"

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