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Old 03-09-2019, 12:25 AM
 
Location: San Antonio/Houston
35,514 posts, read 53,979,623 times
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Quote:
Originally Posted by NYC refugee View Post
I don't think it's crustless bread. I heard that it was never bread to begin with and is made to be just what it is. It's certainly crunchy and I like it myself.
I am not the producent, but all Internet sources are pretty consistent in their explanations/descriptions of Panko breading.
I am curious what did YOU heard...
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Old 03-09-2019, 01:33 AM
 
Location: San Antonio, TX
11,036 posts, read 19,777,731 times
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I like panko. Toast it before breading your chicken, and add a small amount of oil so it will be more like fried food.

The Kikkoman panko I buy has no soy, unlike regular bread crumbs.
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Old 03-09-2019, 08:20 AM
 
Location: Coastal Georgia
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I use both. I like panko crumbs on the outside of anything fried, but not inside things, like meatloaf. I like the super crunchiness.
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Old 03-09-2019, 11:54 AM
 
3,024 posts, read 1,169,050 times
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Quote:
Originally Posted by elnina View Post
I am not the producent, but all Internet sources are pretty consistent in their explanations/descriptions of Panko breading.
I am curious what did YOU heard...
That there's no such thing as Panko bread. It's made start to finish to be crumbs. You can't make it at home out of anything.
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Old 03-09-2019, 12:00 PM
 
Location: Eureka CA
7,821 posts, read 10,781,577 times
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Try it on eggplant!
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Old 03-09-2019, 12:06 PM
 
Location: The analog world
16,922 posts, read 9,496,408 times
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Quote:
Originally Posted by NYC refugee View Post
That there's no such thing as Panko bread. It's made start to finish to be crumbs. You can't make it at home out of anything.
Currently, it is, but it hasnít always been that way. Panko bread was a thing, but today, the bread dough is sprayed through a jet and baked directly into shards. For those who want to do it themselves, a loaf of white bread, run through the shredding disk of a food processor and toasted for a short time in the oven makes a fine home-made version.
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Old 03-09-2019, 12:43 PM
 
12,649 posts, read 17,217,566 times
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Quote:
Originally Posted by Redraven View Post
Why is Panko breading so prevalent these days? Do that many people really like the stuff?
I don't.
I get quite excited when I finally find "beer battered" cod in the store.
Plain battered shrimp are wonderful.
I'm not sure what is in "Panko", and I don't care. It makes me think of eating something dipped in sand.
Thoroughly and completely disgusting, IMO.
OK, then do not buy it.
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Old 03-09-2019, 01:08 PM
 
19,249 posts, read 15,877,748 times
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Quote:
Originally Posted by rrah View Post
I don't fry a lot of things. Panko works better in an oven for crispy baked things like eggplant slices or chicken breasts.
We use it in our air fryer, too.
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Old 03-09-2019, 01:14 PM
 
122 posts, read 28,485 times
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https://www.thespruceeats.com/what-is-panko-3376842
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Old 03-09-2019, 01:29 PM
 
Location: Phoenix, AZ > Raleigh, NC
14,770 posts, read 18,374,963 times
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I wouldn't ever use it or want it in place of a batter dipped fish, shrimp or anything else.

But I do usually use it in place of bread crumbs when I'm going to fry something - cutlets, eggplant, etc. If I want a crunchy topping on mac 'n cheese, pull out the panko. But I still keep bread crumbs in the pantry - mostly for things like meatballs and meatloaf.


OP says "I get quite excited when I finally find "beer battered" cod in the store." THAT phrasing makes me think she/he is talking about grocery stores and the frozen food aisle. If I'm correct, then I agree with OP. Panko crusted frozen anything is dreadful. But so is frozen bread crumb covered anything. If they have frozen beer battered fish, I've never seen it. And I sure don't wanna eat it.
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