Grocery
Panko Breadcrumbs
What it is
Panko breadcrumbs are a type of Japanese breadcrumb that are lighter and airier than traditional breadcrumbs. They are made from white bread that has been processed into flakes and then dried. This results in a crispy texture that is perfect for coating fried foods or as a topping for casseroles. They absorb less oil than regular breadcrumbs, leading to a lighter, crispier finish.
How people cook with it
These breadcrumbs are a versatile ingredient in many kitchens. They add a delightful crunch to a variety of dishes.
- Coating for fried chicken
- Topping for baked fish
- Binder for meatballs
- Crispy topping for mac and cheese
To use panko breadcrumbs, you typically coat your food item in a binder like egg or milk, then dredge it in the panko. For fried items, this coating creates a wonderfully crisp exterior. They can also be sprinkled over gratins, casseroles, or baked pasta dishes before cooking to add a crunchy texture. When used as a binder, they help hold ingredients together in items like burgers or meatloaf, contributing to a pleasant mouthfeel.
How it differs from similar foods
Panko breadcrumbs are distinct from standard breadcrumbs due to their flaky, airy texture. This difference in structure means they toast up more quickly and become significantly crispier when cooked. Traditional breadcrumbs are often finer and denser, resulting in a less pronounced crunch.
Who it is for
Home cooks and professional chefs alike use panko for its superior crisping ability.
How to keep the rest
Once opened, store any remaining panko breadcrumbs in an airtight container in a cool, dry place. This will help maintain their crispness and prevent them from absorbing moisture or odors from the pantry.