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Old 02-17-2008, 08:05 PM   #1
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Bread crumbs or Panko?

Not sure where to put this thread. I prefer Panko, it's lighter for shrimp, crabcakes or whatever you would use breadcrumbs .

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Old 02-17-2008, 08:12 PM   #2
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Well Panko actually is bread crumbs. They are just a different shape and texture than normal bread crumbs. Panko sure is great stuff though.
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Old 02-17-2008, 08:17 PM   #3
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After discovering panko a number of years ago, I almost exclusively use it for all breading and frying applications. When a recipe calls for bread crumbs to be added as a filler, I still use regular dry bread crumbs. Especially when seasoned Italian crumbs are required.

I may try using panko in meat loaf after seeing Martha Stewart using it this week in a meat loaf.

There's nothing like panko-crusted fried fish. Yum, double yum! So light and crisp!!!
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Old 02-17-2008, 08:20 PM   #4
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Quote:
Originally Posted by Katie E View Post
After discovering panko a number of years ago, I almost exclusively use it for all breading and frying applications. When a recipe calls for bread crumbs to be added as a filler, I still use regular dry bread crumbs. Especially when seasoned Italian crumbs are required.

I may try using panko in meat loaf after seeing Martha Stewart using it this week in a meat loaf.

There's nothing like panko-crusted fried fish. Yum, double yum! So light and crisp!!!
Well, I will just have to say "ditto" on everything - thanks for doing my typing for me Katie E!
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Old 02-17-2008, 08:21 PM   #5
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No problem. Suddenly my fingers feel tired.
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Old 02-17-2008, 09:42 PM   #6
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Well Panko actually is bread crumbs. They are just a different shape and texture than normal bread crumbs. Panko sure is great stuff though.
I know Panko is bread crumbs too, just a different kind If I am making chicken cutlets I use the Italian seasoned bread crumbs but for other applications, the Panko.
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Old 02-18-2008, 01:20 PM   #7
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I know Panko is bread crumbs too, just a different kind If I am making chicken cutlets I use the Italian seasoned bread crumbs but for other applications, the Panko.
Same here, LadyCook. I use both, but depends on the recipe & texture I want. I use seasoned Italian bread crumbs in most recipes - or where I want a heartier texture/crust/crumb, i.e. chicken parmesan (& add parm cheese to the mix) or meatloaf. Panko, imo is finer & best used for recipes that need some finer adhering crumbs i.e. seafood.
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Old 02-18-2008, 01:53 PM   #8
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there is a panko (I think its made by Ians) that is italian flavor. They also make a whole wheat one.
I almost always use panko instead of breadcrumbs. They seal in the juice and produce such a crisp crust.
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Old 02-24-2008, 12:03 PM   #9
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I have heard of all kinds of recipes utilizing panko but I cannot find them anywhere! They would be by the regular bread crumbs, right?
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Old 02-24-2008, 01:17 PM   #10
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I have heard of all kinds of recipes utilizing panko but I cannot find them anywhere! They would be by the regular bread crumbs, right?
Sometimes they are on the Ethnic isle with the Japanese food products. I find the whole wheat ones on the baking isle with stuff like flax seed and rice flour. Ask. Don't ask just a cashier because sometimes they don't know - go to Customer Service and have someone look it up.
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