Another question.. Panko crumbs..

[Joyfull]

Have any of you ever made your own panko bread crumbs?

I found this page online.. Scroll down a bit for the breadcrumb recipe..

Broadway Books | Sara's Secrets for Weeknight Meals by Sara Moulton

I have to admit I don't know who Sara Moulton is but I thought her recipe for home made panko breadcrumbs was of interest..
The bag I just bought cost almost $3 at my local oriental supermarket..

So, now I'm thinking, if this is a reliable recipe then its surely worth it cost wise.. What do all you panko users think?

How funny, I somehow had it in my head that panko crumbs were some strange and mysterious product that could only be bought..

Think I've been watching and listening to too many cooking shows!

[Suzanne]

Her recipe looks pretty good to me -- and I might even try it. The main thing is to use really good-quality white bread, not Wonder Bread. I forget whether it's Arnold or Pepperidge Farm that makes what they label "Toasting Bread" -- it's thicker and a bit denser than regular sandwich bread, and also just ever so slightly underbaked so that it doesn't taste good unless you toast it.

As long as you keep the crumbs really coarse, and don't let them color, it should be a good substitute.

FYI: Japanese panko are made by spraying dough/batter on a heated wall.

And as for Sara -- she's had a few Food TV shows, and originally worked behind the scenes for Julia Child; she's the executive chef at Gourmet magazine; she's really nice (I sat next to her at a dinner once, and have run into her a few other times at professional events); and finally, Kuan has a crush on her.

[Joyfull]

Originally Posted by Suzanne

Her recipe looks pretty good to me -- and I might even try it. The main thing is to use really good-quality white bread, not Wonder Bread. I forget whether it's Arnold or Pepperidge Farm that makes what they label "Toasting Bread" -- it's thicker and a bit denser than regular sandwich bread, and also just ever so slightly underbaked so that it doesn't taste good unless you toast it.

As long as you keep the crumbs really coarse, and don't let them color, it should be a good substitute.

FYI: Japanese panko are made by spraying dough/batter on a heated wall.

And as for Sara -- she's had a few Food TV shows, and originally worked behind the scenes for Julia Child; she's the executive chef at Gourmet magazine; she's really nice (I sat next to her at a dinner once, and have run into her a few other times at professional events); and finally, Kuan has a crush on her.

Thanks Suzanne

Well I can't think of any heated walls nearby (boy, the things one learns! ) so I'll have to go the bread route.. We have one here called Texas Toast that's quite thick.. I'll have to give that one a try..

And thanks for the info on Sara Boulton too.. I'm thinking her book must be pretty good then?

[Mangilao30]

Panko is dirt cheap and easy to get as Asian groceries. I love them with tempura and fried calamari.

[cookingwithfat]

I pay $15 for 25#. I don't think I have ever bought Panko retail and now that I hear that price I am thinking - if I ever need a great deal of panko in my home cooking - I will just build a heated wall!