Bread crumbs or Panko?

[LadyCook61]

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

 

[GB]

Well Panko actually is bread crumbs. They are just a different shape and texture than normal bread crumbs. Panko sure is great stuff though.

 

[Katie H]

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!!!

 

[kitchenelf]

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!

 

[Katie H]

No problem. Suddenly my fingers feel tired.

 

[LadyCook61]

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.

 

[*amy*]

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.

 

[corazon]

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.

 

[passioncook]

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?

 

[kitchenelf]

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.

 

[Fisher's Mom]

I use panko almost exclusively since I learned about them here at DC. I think they are especially good when breading seafood. But I didn't know they came seasoned - thanks for posting that, Corazon.

 

[stinemates]

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?

Nope. Asian section

 

[countchocula86]

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?

Where I shop (the Superstore, a Loblaws thing I think) they are in the Sushi section, by the nori/ginger/wasabi

 

[Barb L.]

Al I use now is Panko- since DH is on low sodium - 60mg compaired to 250mg ! We all enjoy it - I season them myself, very nice.

 

[LadyCook61]

Al I use now is Panko- since DH is on low sodium - 60mg compaired to 250mg ! We all enjoy it - I season them myself, very nice.

I like to season them too.