Panko is a Japanese type of breadcrumbs. It’s crispier and crunchier than regular breadcrumbs and works especially well as coating for fried foods. You can also very easily make it at home!
Now, you may be wondering what makes these breadcrumbs so special? Breadcrumbs are hardly a new invention after all. There are some real differences between ordinary breadcrumbs and panko however.
The first difference, is the type of bread they’re made of. Breadcrumbs can be made from any type of bread. For Panko however, only white bread will do. There are two types of panko. There is tan panko, made from the entire loaf and there is white panko, made from bread without the crust. It’s the white type of panko, that you’ll most often see in supermarkets.
The second difference is the texture. The bread used for ordinary breadcrumbs, is dried first and then pulverised to a sand-like consistency. The bread for Panko is first ground into large flakes, then dried to create a coarse crumb with fine slivers.
The final difference between both types of breadcrumbs is theire use. Ordinary breadcrumbs are great at bulking up meatballs or fishcakes. You can of course use panko for this as well, but panko works much better as coating for fried foods. Ordinary breadcrumbs tend to absorb a lot of oil. Panko absorbs a lot less, which makes the end result much crispier and crunchier.
While a box of panko breadcrumbs isn’t the most expensive thing in the world, making your own is still worth it. Firstly, if you ever run out of breadcrumbs while you’re cooking, you don’t have to leave the house to buy more. You can quickly and easily make some more! Secondly, it’s a great way of using up some white bread that’s past its best.
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