Panko... (beer, ingredients, shrimp, cake)

[Redraven]

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.

[elnina]

I think it makes the fried breading crispier because is made of crustless bread. It stays crisp after frying longer too.
Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. But of course, all is a matter of your personal preferences.

[greatblueheron]

LOL....

I like it, it makes foods more crispy than bread crumbs.

ps you don't have to eat it.

[NYC refugee]

Originally Posted by elnina

I think it makes the fried breading crispier because is made of crustless bread. It stays crisp after frying longer too.
Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. But of course, all is a matter of your personal preferences.

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.

[randomparent]

I use Panko when making vegetarian chickpea patties. I mix the crumbs with the other ingredients before forming them. It gives the finished patties a really nice texture. I don’t often bread foods for cooking, so I can’t really comment on how they work vs. regular bread crumbs, but they’re great for patties. I’ve also sautéed them in olive oil and herbs to make spaghetti with anchovies and bread crumbs. (Yes, this is an actual thing, and it’s delicious.)

[marino760]

I tried it once in place of breadcrumbs. It turned out making the fried food heavier and not tastier. I haven't used it since.

[NYC refugee]

Originally Posted by marino760

I tried it once in place of breadcrumbs. It turned out making the fried food heavier and not tastier. I haven't used it since.

I wouldn't use it in a recipe for something like crab cakes because they're big crumbs and would absorb more moisture. But I would certainly roll the outside of the cakes in them for crunch.

[Medtran49]

We used panko in a shrimp or crab cake once, never again. However, we do like them as an outside coating because they stay crispy and crunchy much better and longer than most other coatings.

[rrah]

I don't fry a lot of things. Panko works better in an oven for crispy baked things like eggplant slices or chicken breasts.

[Arcenal813]

Originally Posted by rrah

I don't fry a lot of things. Panko works better in an oven for crispy baked things like eggplant slices or chicken breasts.

This.