Tuesday, February 28, 2012

What do you coat with Panko?

Isn't Panko awesome? I'm discovering the wonders of Panko Japanese style bread crumbs, which are so completely different than the Italian-style bread crumbs I've always used. They are softer and blander and add such a distinctive crunch to dishes. 

10 things to coat with Panko:

zucchini
cauliflower
mushrooms
carrots
onions
broccoli
fish
chicken
shrimp
pork


I'm looking forward to cooking with Panko more. I love the texture and taste and I read online that Panko also has Tempura batter mix available in the U.S. I'll have to look for it. What have you made with Panko?

3 comments:

  1. I recently made an apple cobbler using panko and it was a huge hit with all my guests! I found the recipe (along with many others) at http://uppercrustent.com/videos/

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  2. I mix panko with flour,(1/2 and 1/2) sesame seeds and Old Bay seasoning and use for chicken, fish, shrimp, oysters, chops. I keep large quantity of mixture in bag in freezer and whip it out anytime I need it. Panko for topping Mac and Cheese, too. I buy largest bag of Panko I can find! Use a lot!

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  3. Panko on top of mac and cheese sounds wonderful! Trying that soon!

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