Best Yet, S. M. Flickinger Co. Inc. · 34 g
Best Yet Original Panko Japanese Style Bread Crumbs
What it is
These are light and airy bread crumbs made from white bread. They are processed to create a larger, flakier texture compared to traditional bread crumbs. This unique structure allows them to absorb less oil when fried, resulting in a crispier coating. They are a staple in many kitchens for achieving a satisfying crunch on various dishes.
How people cook with it
Panko bread crumbs are excellent for adding texture and a golden-brown finish to foods. They are particularly useful when a light, crispy coating is desired.
- Coating for fried chicken
- Topping for baked casseroles
- Binder for meatballs
- Crusting for fish fillets
To use, typically you would dredge food items like chicken pieces, fish fillets, or vegetables in flour, then dip them in beaten egg, and finally coat them generously with the panko bread crumbs. Press the crumbs gently onto the food to ensure they adhere well. These can then be fried until golden brown and crispy, or baked in the oven for a similar effect. They are also sometimes used as a crunchy topping for gratins or baked pasta dishes.
How it differs from similar foods
Unlike standard bread crumbs, panko is made from crustless white bread and has a coarser, flakier texture. This difference in structure means panko crumbs do not clump together as easily and create a lighter, more shatteringly crisp coating when cooked.
Who it is for
Home cooks looking to enhance the crispiness and texture of their fried or baked dishes will find these useful.
How to keep the rest
To maintain their crispness, store any unused panko bread crumbs in an airtight container in a cool, dry place. Ensure the container is sealed tightly to prevent moisture absorption, which can make them stale and less effective for coating.