Friday, February 03, 2006

I had heard about Panko not too long ago. I wanted to try it because I never liked to use flour or breadcrumbs for frying. They both were to heavy and soggy. I thought that cornmeal relieved this problem until I tried Panko. It makes the outside of the food crunchy but the inside stays moist. Panko is made from the inside of whole wheat bread and not the outside like Italian breadcrumbs. It is traditional in Japanese cooking and can be found in Asian supermarkets or in the international aisle of your supermarket. It has less salt and calories as well. Another bonus. I highly recommend it. Especially when cooking with seafood and fish.



Song Stuck In My Head: "Because of You" by Kelly Clarkson

Craving: To clone myself so I can get more done

7 comments:

curlygirl said...

I LOVE Panko...I use it all the time : ) I usually use if for chicken cutlets but I think I'll try it on fish next time.

foodiechickie said...

Let me know how you like it with fish! I'll have to try it with chicken!

Amanda said...

Sounds interesting, I might have to try Panko :)

foodiechickie said...

Hope you like it!

Jesser said...

Panko are excellent breadcrumbs. We have a recipe for baked beans w/ Panko on top and Macaroni & Cheese w/ Panko on top ... both are EXCELLENT. :)

Lisanne said...

I tried panko for the first time a month or so ago, when I found a package at The Christmas Tree Shops of all places! LOL! :) Our grocery stores don't have it. :( Delicious ... I fried some zucchini in it!

foodiechickie said...

Mmmm Panko has so many uses!