Panko for the Crunchiness
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Panko is a bread crumb style name, not the name of a manufacturer.panko Many companies sell and package panko bread crumbs made from oven-dried or toasted, crustless white bread.  Their particular processing makes the panko form an especially crunchy, pleasing outer crust on fried or baked foods, and it absorbs less of the fat. It is also useful as a binder or thickener in certain recipes such as meatloaf.

No doubt many panko combination breading mixtures will appear in our markets. Already, one company is marketing a peanuts and panko product, one is their original recipe, another is their spicy.

The Greeks and the Romans never heard of panko. It didn’t arrive in the United States until this century, and it came from the Asian west where is was a favorite of the Japanese, Koreans, Thais, Chinese and Vietnamese.

SERVING SUGGESTIONS:

Usually items to be fried are dipped into a liquid, some flour, egg and then panko to make it stick better and form a more uniform crust. Directions are always on the panko box.

USE IT IN:

Bread meat, vegetables, poultry, fish, seafood, onion rings and tofu.
Bulk or binder for meatloaf, crabcakes, etc.
Casserole crumb toppings
Cutlets
Poultry and meat stuffings
Schnitzel
Thickening stews
Tonkatsu

Foodsites with panko cooking suggestions:

http://www.perdue.com/recipes/details.asp?id=740&title=Panko%20Crusted%20Chicken%20with%20Asian%20Slaw

http://recipes.sparkpeople.com/great-recipes.asp?food=panko+bread+crumbs

http://www.cooks.com/rec/search/0,1-0,panko_bread_crumbs,FF.html

 

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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