Panko bread crumbs uses

"Karen O'Mara" <[email hidden]> wrote in message
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Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

Oh my god! What aren't the uses? Coat shrimp and deep fry,
coat fish and deep fry, mushrooms, cauliflower, zucchini,
scallops (I did that a few weeks ago and it was
excellent!)..... Anything that is traditionally battered and
fried will do.

kili

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

It's a great coating for all kinds of fried food - scallops,
shrimp, fish, onion rings, etc. Flour, then beaten egg, then
panko - great crispy results.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

I use buttered panko instead of breadcrumbs to top
casseroles. I also like boneless pork chop that have been
pounded thin, dipped in egg, rolled in panko and fried.

Paula

On 8 Apr 2004 11:16:23 -0700, [email hidden] (Karen O'Mara)
Interjected.. :

Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

Use it in meatloaf instead of regular bread crumbs. It'll
be a much lighter texture. Do not over mix.

Mix it with olive oil and parmesan cheese. Salt,
pepper, herbs like thyme or herbes de provance.. Top
boneless chicken breasts that were bathed in melted
butter on a cookie sheet and bake at 375 until done.
Lovely chicken parmesan.

Google up a pork tonkatsu. It's a classic.

I'd not be without panko.

Steve

Buffering... _69%_ |||||||||||||||||||

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

Tonkatsu! Breaded pork cutlets. So yummy! I've also used
them for fish, and my sister in law uses them for oysters.
Anything you'd use bread crumbs for really. I've even seen a
recipe that uses them for something called "fried
custard"...which is a very firm custard, dipped in egg,
breaded and fried.

kimberly

Nexis said:

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

Tonkatsu! Breaded pork cutlets. So yummy! I've also used
them for fish, and my sister in law uses them for oysters.
Anything you'd use bread crumbs for really. I've even seen
a recipe that uses them for something called "fried
custard"...which is a very firm custard, dipped in egg,
breaded and fried.

kimberly

Yes - and anything and everything! I use them for schnitzel
and egg and breadcrumb coated fish. I have been able to get
the Korean panko
- a quarter the price and twice the amount!

They don't work quite so well as traditional dried
breadcrumbs when used for binding meatballs - and I think it
may simply be a consistency problem. They are much lighter
and super for pan frying but not so hot (IMHO) used as a
binding agent for solid meat products.

Maybe others have had different experiences with them.

Daisy

On Sat, 10 Apr 2004 20:38:51 +1200, Daisy <[email hidden]>

Quoted message said:

Nexis said:

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a package of the Japanese bread crumbs. Besides
coating chicken, what are some of the uses for this
product?

Thank you.

Sincerely, Karen

Tonkatsu! Breaded pork cutlets. So yummy! I've also used
them for fish, and my sister in law uses them for oysters.
Anything you'd use bread crumbs for really. I've even seen
a recipe that uses them for something called "fried
custard"...which is a very firm custard, dipped in egg,
breaded and fried.

kimberly

Yes - and anything and everything! I use them for schnitzel
and egg and breadcrumb coated fish. I have been able to get
the Korean panko
- a quarter the price and twice the amount!

Where do you get the "Korean panko" from? Jerry

Quoted message said:

They don't work quite so well as traditional dried
breadcrumbs when used for binding meatballs - and I think
it may simply be a consistency problem. They are much
lighter and super for pan frying but not so hot (IMHO) used
as a binding agent for solid meat products.

Maybe others have had different experiences with them.

Daisy

Quoted message said:

Where do you get the "Korean panko" from? Jerry

I don't know where you are Jenny, but here in Auckland New
Zealand, there is a large migrant community of Koreans and
in the region of the city where I live, there are any number
of Korean (and other Asian) supermarkets. I think we are
very well served for Asian products of all descriptions, and
lots of Asian restaurants and take-out bistros as well.

Daisy