On 11/8/2010 6:37 AM, Lou Decruss wrote:
> On Sun, 07 Nov 2010 09:22:13 -1000, > wrote:
>
>> On 11/7/2010 9:03 AM, Cheri wrote:
>>>
>>> > 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.

I'm thinking that it's better to never say "never." You're probably
right about panko needing hot oil to to fulfill it's rightful destiny
though... :-)

>
> Lou