panko

Discussion in 'Food & Cooking' started by leethequeen, Apr 4, 2003.

  1. leethequeen

    leethequeen

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    A friend brought me a couple of bags of panko crumbs. I remember reading about them but can't remember how I am supposed to use them. Help please!
     
  2. cape chef

    cape chef

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    Panko is japenese bread crumbs.

    I love there texture.

    I use them primarely for breading seafood like ahi,soft shell crabs and the like.
     
  3. schoolchef

    schoolchef

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    Leethequeen,
    Another use of Panko is with firm-fleshed fish dredged in water and cornstarch slurry, then in the Panko and quickly fried off. I am not an expert in the oriental cuisine, but I have seen that done. Try experimenting with a few vegetables also. Good luck!
    schoolchef
     
  4. suzanne

    suzanne

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    Anything that you might do "à l'anglais" -- that is, coat in flour, then egg, then crumbs -- can be done with panko crumbs as the last coating. Pork chops, veal chops, turkey scallops, not only fish. Panko crumbs give a wonderful crunch to anything you fry.
     
  5. ironchefatl

    ironchefatl

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    Since everybody posted uses I will post a way I don't use them. I think that they are too big to use as a binder. ie- duxelle, meatloaf etc. They do work well with persillade ( garlic, butter, parley, and bread). Mix it up and sprinkle on casseroles, Au Gratin potatoes, etc.
     
  6. peachcreek

    peachcreek

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    I used them to make our chicken strips and duck strips. They blow any pre-mades out of the water. And they cost about a quarter of the price.
     
  7. mudbug

    mudbug

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  8. momoreg

    momoreg

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    Don't forget to try it on apple or banana fritters, along with some shredded coconut. Mmmm:lips: .
     
  9. leethequeen

    leethequeen

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    Thanks for all the imput - off to the fish market to try them out!
     
  10. isa

    isa

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    Why not try a few japanese dishes like Tonkatsu, a fried breaded pork cutlet, on rice with its little sauce. :lips:
     
  11. dickie

    dickie

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    We use panko primarily for deep frying. It's awesome with thinly sliced turnips and all kinds of veges. I wonder how it would be to batter stuffed squash blossoms (which are soon to come in season) and then coat with panko and deep fry? I stuffed some snow peas the other day and am thinking they too, would be awsome fried with panko. dickie
     
  12. brie

    brie

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    Panko also works well in eggplant parmesan recipes - in my opinion it's a better choice than regular breadcrumbs because the crust it forms around the eggplant is thicker and crispier. It helps keep the sauce at bay :).