What You Need to Know About PANKO
Panko is a type of flaky breadcrumb. It’s commonly used in Asian cuisine, although it has become more popular and widely available in Western cooking.
What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. While breadcrumbs can be made using a number of different types of bread, Panko is made using white bread. There are two varieties of Panko: white Panko, which is made from white bread without any crust, and tan Panko, which is made from the entire loaf. The bread is processed into large flakes and then dried. Panko has a light, airy, and delicate texture that helps it crisp.
The texture of Panko makes it special for fried food because it absorbs less oil than other breadcrumbs and keeping food more crisp and crunchy. Panko can be used as a crunchy topping to add texture to cooked food, like mac and cheese, as a coating for fried foods, or as a binder for meatballs.
Panko in three words: Crispy, Light, Puffy
Panko is a Japanese Style Bread Crumb which means a small piece of bread. It is produced by the modern machinery and baked once without any burned pieces, 24 to 32% less powder consumption and less oil consumption.
Fried Shrimp, Fried Chicken Fillet, Fried Fish, Fried Mushroom... List of recipes with Panko in countless and its range is your imagination.
Panko Tempura Powder: Simple definition for tempura: Food Volumizer
Tempura + Chicken Fillet: Nanban Chicken
Tempura + Onion: Puff Onion
Tempura + Shrimp: Puff Shrimp

 

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