On Sun, 07 Nov 2010 09:22:13 -1000, dsi1 > wrote:

>On 11/7/2010 9:03 AM, Cheri wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>
>>>> Okay, so I made mac & cheese (as a main dish) last night. I like to bake
>>>> it and sprinkle breadcrumbs on the top. So I used Panko instead of
>>>> breadcrumbs. UGH. No thanks! Panko might be right for... I don't know...
>>>> something fried like fish? But definitely don't use Panko as the crumb
>>>> topping on mac & cheese.
>>>>
>>>> Jill
>>>
>>> I would use Panko only for deep fried food or foods that are fried at
>>> high temperatures for a short time. It is unsuitable for baked foods.
>>> Don't use it on fried chicken unless it's a thin cutlet. The most
>>> popular use of panko in our state is for chicken katsu.
>>
>> I made Alton Browns recipe for mac and cheese last New Years Eve. It was
>> wonderful with the Panko Topping.
>
>I can't say that I ever made baked mac and cheese and I think most of
>Alton Brown's ideas are not real practical but forget about what I said
>about panko being unsuitable for baking. :-)

Actually I think you were right the first time. I don't bake with it.
I would never use it for mac and cheese either. Maybe it needs the
oil to brown properly. I dunno.

Lou