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Old 03-08-2019, 02:39 PM
 
Location: Billings, MT
9,431 posts, read 7,519,924 times
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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.
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Old 03-08-2019, 02:43 PM
 
Location: San Antonio/Houston
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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.
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Old 03-08-2019, 02:43 PM
 
Location: Nantahala National Forest, NC
23,341 posts, read 4,848,230 times
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LOL....

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

ps you don't have to eat it.
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Old 03-08-2019, 04:32 PM
 
2,990 posts, read 1,152,530 times
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Quote:
Originally Posted by elnina View Post
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.
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Old 03-08-2019, 04:44 PM
 
Location: The analog world
16,816 posts, read 9,436,808 times
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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 donít often bread foods for cooking, so I canít really comment on how they work vs. regular bread crumbs, but theyíre great for patties. Iíve also sautťed them in olive oil and herbs to make spaghetti with anchovies and bread crumbs. (Yes, this is an actual thing, and itís delicious.)
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Old 03-08-2019, 05:01 PM
 
11,395 posts, read 4,645,247 times
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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.
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Old 03-08-2019, 05:17 PM
 
2,990 posts, read 1,152,530 times
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Quote:
Originally Posted by marino760 View Post
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.
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Old 03-08-2019, 06:32 PM
 
Location: SE Florida
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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.
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Old 03-08-2019, 06:35 PM
 
Location: Bloomington IN
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I don't fry a lot of things. Panko works better in an oven for crispy baked things like eggplant slices or chicken breasts.
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Old 03-08-2019, 06:38 PM
 
Location: Seminole County, FL
8,668 posts, read 5,971,513 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.
This.
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