LadyCook61
Master Chef
Not sure where to put this thread. I prefer Panko, it's lighter for shrimp, crabcakes or whatever you would use breadcrumbs .
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 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.
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?
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/wasabiI have heard of all kinds of recipes utilizing panko but I cannot find them anywhere! They would be by the regular bread crumbs, right?
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.