I heard about it so often here that when I saw it in my Asian store last
week in Florence, I bought it. I find it quite expensive at almost US$3 per
bag.

So I tried it on a cutlet and it wasn't successful. I did the normal flour,
eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
the pan. I read the label and there was one recipe which said to dip the
xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
have to do that every time!

So how about some hints on how best to use this precious bag of crumbs?

Giusi said...

> I heard about it so often here that when I saw it in my Asian store last
> week in Florence, I bought it. I find it quite expensive at almost US$3
> per bag.
>
> So I tried it on a cutlet and it wasn't successful. I did the normal
> flour, eggwash, crumbs thing. Not enough stuck to the meat and a lot
> fell off in the pan. I read the label and there was one recipe which
> said to dip the xxxx into tempura batter and then Panko. Doesn't seem
> possible that you'd have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?


I'd have luck with adding fresh grated Parmesan cheese. Cheese will melt
and help bind the panko. Don't know about tempura batter. I just coat
chicken or fish strips in olive oil (butter came recommended in the
original recipe) then coated with the breadcrumb/cheese/sesame seed mix and
place on a parchment paper lined cookie sheet wiped lightly with more olive
oil and bake, turning every 10 minutes at 350°F. for 30-40 minutes
depending on the meat and cut.

They are course crumbs. You'll never manage NOT to lose some crumbs. That's
to be expected.

Good luck,

Andy

Giusi wrote:
> I heard about it so often here that when I saw it in my Asian store last
> week in Florence, I bought it. I find it quite expensive at almost US$3 per
> bag.
>
> So I tried it on a cutlet and it wasn't successful. I did the normal flour,
> eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
> the pan. I read the label and there was one recipe which said to dip the
> xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
> have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?
>
>


The price is not too much higher than what I pay in the Boston area and
I have quite few Asian markets to choose from. I think they are usually
between 2 and 3 dollars. The regular grocery stores tend to charge more.

As for it not sticking. I have had mostly good experience with just egg
wash and panko. I don't alwasy do flour, egg wash, panko. I think the
real key is the oil needs to be fairly hot (and not too shallow)and you
kind of have to leave it alone for a bit, otherwise the coating either
sticks to the pan or it all falls off. You really need to make sure the
item is really coated. I usually leave whatever I am coating in the dish
as long as possible to get it fully coated.


I have never needed to use a tempura batter under the panko. I do one or
the other.

Tracy

On Aug 20, 10:10*am, "Giusi" > wrote:
> I heard about it so often here that when I saw it in my Asian store last
> week in Florence, I bought it. *I find it quite expensive at almost US$3 per
> bag.
>
> So I tried it on a cutlet and it wasn't successful. *I did the normal flour,
> eggwash, crumbs thing. *Not enough stuck to the meat and a lot fell off in
> the pan. *I read the label and there was one recipe which said to dip the
> xxxx into tempura batter and then Panko. *Doesn't seem possible that you'd
> have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?

It's pretty cheap stuff here - yes, it does like to fall off. I use
it mainly for oven-baked whitefish filets - coat the filet with olive
oil, and then cover it with a mix of panko, grated lemon peel, garlic
powder, salt & pepper, and dried parsley flakes. Bake in a moderate
(350-375 deg. F.) oven until done (about 15-20 minutes per inch of
thickness).

N.

On Aug 20, 11:10*am, "Giusi" > wrote:
> I heard about it so often here that when I saw it in my Asian store last
> week in Florence, I bought it. *I find it quite expensive at almost US$3 per
> bag.
>
> So I tried it on a cutlet and it wasn't successful. *I did the normal flour,
> eggwash, crumbs thing. *Not enough stuck to the meat and a lot fell off in
> the pan. *I read the label and there was one recipe which said to dip the
> xxxx into tempura batter and then Panko. *Doesn't seem possible that you'd
> have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?

I'd say that's the normal price range for Panko.

Try not using the flour. It will probably adhere better.

Good luck,
Kris

"Nancy2" ha scritto nel messaggio
"Giusi" wrote:
> I heard about it so often here that when I saw it in my Asian store last>
> week in Florence, I bought it.
It's pretty cheap stuff here - yes, it does like to fall off. I useit
mainly for oven-baked whitefish filets - coat the filet with oliveoil, and
then cover it with a mix of panko, grated lemon peel, garlicpowder, salt &
pepper, and dried parsley flakes. Bake in a moderate(350-375 deg. F.) oven
until done (about 15-20 minutes per inch of
thickness).

N.

Thanks all of you for gelping. It sounds like there is no generic way to
use this stuff, but everybody has a recipe.

On Thu, 20 Aug 2009 17:10:51 +0200, "Giusi" > wrote:

-->I heard about it so often here that when I saw it in my Asian store last
-->week in Florence, I bought it. I find it quite expensive at almost US$3 per
-->bag.
-->
-->So I tried it on a cutlet and it wasn't successful. I did the normal flour,
-->eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
-->the pan. I read the label and there was one recipe which said to dip the
-->xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
-->have to do that every time!
-->
-->So how about some hints on how best to use this precious bag of crumbs?
-->

Combine flour, garlic powder, curry powder, marjoram, baking powder, and lemon
pepper ( actually your choice of spices, I use this mixture for fish). Mix
well. Slowly add enough flat beer to make a thick batter.

Dip Chop or fish in batter and then roll in Panko. Let stand for 2 minutes. For
fish deep fry in 375ºF fat until golden brown. Drain on absorbent paper and
serve with a tartar sauce or a zesty tomato, horseradish sauce for dipping.

This might work well for you, lets hope.

Giusi wrote:
> I heard about it so often here that when I saw it in my Asian store last
> week in Florence, I bought it. I find it quite expensive at almost US$3 per
> bag.
>
> So I tried it on a cutlet and it wasn't successful. I did the normal flour,
> eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
> the pan. I read the label and there was one recipe which said to dip the
> xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
> have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?
>
>

You might try using just beaten egg yolk, no white, dip the "xxxx" into
the egg yolk, then the panko and let rest for a few minutes, and using
the the side of a knife gently tap down the panko.

And as Tracy noted the oil should be plentiful & very hot, not smoking
but at that 'shimmering' stage just before it starts to smoke.

The only meats i make a bread coating for are beaten very thin so they
cook very quickly.

But i have panko'ed thinly sliced vegetables with just the egg yolk and
panko to easy and good effects.

As to prices, if you have an Asian market or shopping area its
relatively inexpensive, iirc, a bag with about 2 cups of panko in it
runs around $1.00 US, but i live near a hugh Asian shopping area.

I manage to have enough left over ends of bread that i let get dry and
then pulverize in the food processor, add some seasonings and .... well
i cant remember the last time i actually bought bread crumbs.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Giusi wrote:
> I heard about it so often here that when I saw it in my Asian store last
> week in Florence, I bought it. I find it quite expensive at almost US$3 per
> bag.
>
> So I tried it on a cutlet and it wasn't successful. I did the normal flour,
> eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
> the pan. I read the label and there was one recipe which said to dip the
> xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
> have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?
>
>

A fried pork cutlet (tonkatsu) is a popular dish over here. I've had no
problem with breading the cutlet as you describe. We use a thin cutlet,
not a thick one.

The robustness of the crumbs will determine how it's applied. If cracker
or cornflake crumbs is used, you can bury the cutlet and tamp it down
with the bottom of a glass. I have a vivid memory of the sound of my
uncle doing this. I'd be across the yard and he'd be in a little shack
with his back to me preparing a batch. It's a pretty surrealistic
memory. He had a lunch wagon for the longest time.

Obviously, panko will not stand up to this treatment. Here's the way I'd
do it. Lay your floured and egg-washed cutlet on the crumbs to get a
coating, flip it over, tamp down lightly with your fingers to embed the
crumbs, flip over again and tamp down again. Fry. Serve with tonkatsu
sauce.

OTOH, you could use a batter. Any kind will do. Heck, even pancake
batter would probably work if you thin it down. Oh yeah, don't use the
big panko, use a finer grade, it'll stick better and you'll lose less.
Good luck.

On Thu, 20 Aug 2009 17:10:51 +0200, "Giusi" >
wrote:

>I heard about it so often here that when I saw it in my Asian store last
>week in Florence, I bought it. I find it quite expensive at almost US$3 per
>bag.

That does seem kinda high. Louise found a store closing and had stuff
50% off and we got about 10 bags. Seems like they were about a buck a
bag. We're set for awhile.

>So I tried it on a cutlet and it wasn't successful. I did the normal flour,
>eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
>the pan. I read the label and there was one recipe which said to dip the
>xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
>have to do that every time!

The tempora thing does work but I sure wouldn't want to use it for
everything. For veggies it's great but I wouldn't use it for meat. I
always double coat and let rest. Others mentioned 2 minutes but I
don't think that's enough. Even with regular crumbs or a heavy flour
breading for chicken I do an hour or more but they stay in the fridge
during that time. You might try doing one coat and let them rest
awhile and do the second and put XXX in the fridge for an hour and see
how that works for you.

>So how about some hints on how best to use this precious bag of crumbs?

My favorite use for them is riced potato patties. I rice up a bunch
of boiled spuds and fold in butter and cream cheese and form patties
with wet hands. Then egg, panko, egg, panko. Lay them on a baking
sheet, cover and let rest. At this point I freeze whatever I'm not
going to use for that meal. You can bake, fry or deep-fry. Your
choice. I usually deep fry them in a wok. They only take a few
minutes. They get a golden brown crust about the thickness of chicken
skin with the creamy riced spuds inside. You can add whatever you
want to the spud mixture. I've added shredded cheddar with wonderful
results. The frozen ones will be just as good later.

Here's another fine use for panko also:

HTH

Lou

smoked salmon croquettes Bon Appétit | June 1998

At the restaurant, these are called truffles and are served on mixed
greens with a watercress vinaigrette, but they are also excellent
presented on their own as hors d'oeuvres.

Makes about 2 dozen.

RSVP; Indian Fields Tavern, Williamsburg VA
ingredients
12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce

1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges
preparation
Blend cream cheese and smoked salmon in processor until almost smooth,
with small salmon bits remaining. Mix in dill, white pepper and hot
pepper sauce. Drop salmon mixture by generous tablespoonfuls onto
large baking sheet. Refrigerate until firm, about 30 minutes.

Place flour in small bowl. Dip 1 mound of salmon mixture into flour,
coating completely (shake off excess). Using hands, roll mixture into
ball. Dip ball into beaten egg, then breadcrumbs, coating completely.
Return to baking sheet. Repeat with remaining salmon mixture, flour,
egg and breadcrumbs. Cover and refrigerate croquettes until cold,
about 20 minutes. Add enough peanut oil to heavy large saucepan to
reach depth of 3 inches. Heat to 350°F. Working in batches, fry
croquettes until golden brown, about 2 minutes. Using tongs, transfer
croquettes to paper towels; drain. Serve warm with lemon wedges.

"Giusi" > wrote in message
...
>
> So how about some hints on how best to use this precious bag of crumbs?
>

Maybe I'm not the only one who doesn't get the whole "panko" thing.

Jill

Giusi wrote about panko:

> I tried it on a cutlet and it wasn't successful. I did the normal flour,
> eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
> the pan. I read the label and there was one recipe which said to dip the
> xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
> have to do that every time!
>
> So how about some hints on how best to use this precious bag of crumbs?

After you dip the cutlet into the flour, egg, and panko, let it sit
uncovered on a rack in the refrigerator for about 30 minutes. That will both
hydrolize some of the starch in the flour, causing it to bond more tightly,
and will dry out some of the water in the egg wash, causing less steam
during cooking: Steam is what causes that "delamination," pushing the panko
away from the cutlet.

Bob

On Aug 20, 5:32*pm, "jmcquown" > wrote:
> "Giusi" > wrote in message
>
> ...
>
>
>
> > So how about some hints on how best to use this precious bag of crumbs?
>
> Maybe I'm not the only one who doesn't get the whole "panko" thing.
>
> Jill

What's not to get? Panko makes an exceptionally crispy fried
product.
Not that I fry, mind you. (If I want fried food, I go to a
restaurant.)

Cindy Hamilton

Cindy Hamilton > wrote in

on Aug Fri 2009 am

> On Aug 20, 5:32*pm, "jmcquown" > wrote:
>> "Giusi" > wrote in message
>>
>> ...
>>
>>
>>
>> > So how about some hints on how best to use this precious bag of
>> > crumbs?
>>
>> Maybe I'm not the only one who doesn't get the whole "panko" thing.
>>
>> Jill
>
> What's not to get? Panko makes an exceptionally crispy fried
> product.
> Not that I fry, mind you. (If I want fried food, I go to a
> restaurant.)
>
> Cindy Hamilton
>

Some folk like a bread crumb based coating for pan frying or baking. Some like a crushed corn flake
based, some like crushed soda crackers or crushed pretzels, even crushed potato chips or instant
potato flakes. Tastes and circumstances vary.

Well panko works as well possibly better for some items than those other bases. Of course
seasoning or added herbs may need to be adjusted but a basic panko "breading" produces quite a
nice crisp coating. Personally I like it on fish and chicken on occasion. And a plus is that it is
reasonably cheap in price.

--
Is that your nose, or are you eatting a banana? -Alan

On Fri, 21 Aug 2009 06:36:03 -0700 (PDT), Cindy Hamilton
> wrote:

>(If I want fried food, I go to a restaurant.)

Hahaha! We can form a club of two. I feel the same way about frying.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 21, 11:36*am, sf > wrote:
> On Fri, 21 Aug 2009 06:36:03 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> >(If I want fried food, I go to a restaurant.)
>
> Hahaha! *We can form a club of two. *I feel the same way about frying..

I actually love fried food. But it's not good for me, and I don't
need to
learn to be good at it.

I'm often amused by our comrades in the South who say "just deep
fry it". My constant first reaction is "Do people actually deep fry
at home? Are they nuts?" Usually, though, I can refrain from
saying anything, because I was Properly Brought Up.

Cindy

"Cindy Hamilton" > wrote in message
...
On Aug 21, 11:36 am, sf > wrote:
> On Fri, 21 Aug 2009 06:36:03 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> >(If I want fried food, I go to a restaurant.)
>
> Hahaha! We can form a club of two. I feel the same way about frying.

I'm often amused by our comrades in the South who say "just deep
fry it". My constant first reaction is "Do people actually deep fry
at home? Are they nuts?" Usually, though, I can refrain from
saying anything, because I was Properly Brought Up.

Cindy


I'm constantly amazed by people who make sweeping statements about people in
the south who "deep fry" everything. I've lived in the southern US since
1973 and I don't deep fry anything. We also don't cook all our vegetables
into mush.

Jill

jmcquown wrote:
> I'm constantly amazed by people who make sweeping statements about
> people in the south who "deep fry" everything. I've lived in the
> southern US since 1973 and I don't deep fry anything. We also don't
> cook all our vegetables into mush.
>
> Jill

Not many people "deep fry" anything, these days. I pan fry a few foods
like okra and fish, but not very often. The last thing I fried was
sopapillas and I have not made them in about 15 years. I also fried
shrimp, but again, not very often. I may go all week or all month
without frying anything, with the exception of eggs for breakfast.


Becca

Becca wrote:
> jmcquown wrote:
>
>> I'm constantly amazed by people who make sweeping statements about
>> people in the south who "deep fry" everything. I've lived in the
>> southern US since 1973 and I don't deep fry anything. We also don't
>> cook all our vegetables into mush.
>>
>> Jill
>
>
> Not many people "deep fry" anything, these days. I pan fry a few foods
> like okra and fish, but not very often. The last thing I fried was
> sopapillas and I have not made them in about 15 years. I also fried
> shrimp, but again, not very often. I may go all week or all month
> without frying anything, with the exception of eggs for breakfast.
>
>
> Becca

I still make a type of fried chicken, but its primarily cooked in the
oven once the coating has been set by frying.

I could be wrong but "saute" is a term that can indicate "shallow
frying" rather than deep frying. Which i do for vegetables & chicken
fried steaks. "Dore" is an Italian term that means to lightly egg &
flour (often seasoned flour) a slice of a vegetable and quickly shallow
fry or saute in hot oil. Zucchini and eggplant are very good this way
as well as whole fresh mushrooms.

I often make fried rice with sesame oil.

We eat rather less spaghetti & meat balls around here than the elderly
relative would like, she has a slight intolerance to the cooked tomato
sauces, so we don't eat it a lot but usually twice a month at least,
unless im feeling lazy and i might buy a bottle of sauce and some
hamburger and pan fry my meat balls. Course i do the same thing when
making Swedish meatballs also. Fry the meat separately and add to the
cream sauce to simmer. Meats for stew, chili, soups all get pan fried
in oil before being added to whatever they are cooked for or with.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Bob Terwilliger wrote:
>
> Giusi wrote about panko:
>
> > I tried it on a cutlet and it wasn't successful. I did the normal flour,
> > eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
> > the pan. I read the label and there was one recipe which said to dip the
> > xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
> > have to do that every time!
> >
> > So how about some hints on how best to use this precious bag of crumbs?
>
> After you dip the cutlet into the flour, egg, and panko, let it sit
> uncovered on a rack in the refrigerator for about 30 minutes. That will both
> hydrolize some of the starch in the flour, causing it to bond more tightly,
> and will dry out some of the water in the egg wash, causing less steam
> during cooking: Steam is what causes that "delamination," pushing the panko
> away from the cutlet.
>
> Bob

Ahah! This makes sense (I think <G>!?) Sort of like the 'resting'
period(s) akin when meats are removed from cooking just prior to slicing
& serving? Thanks for sharing this tip.

Sky, who's enlightened ;>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> Bob Terwilliger wrote:

>> After you dip the cutlet into the flour, egg, and panko, let it sit
>> uncovered on a rack in the refrigerator for about 30 minutes. That will both
>> hydrolize some of the starch in the flour, causing it to bond more tightly,
>> and will dry out some of the water in the egg wash, causing less steam
>> during cooking: Steam is what causes that "delamination," pushing the panko
>> away from the cutlet.
>>
>> Bob
>
> Ahah! This makes sense (I think <G>!?) Sort of like the 'resting'
> period(s) akin when meats are removed from cooking just prior to slicing
> & serving? Thanks for sharing this tip.
>
> Sky, who's enlightened ;>
>

Sky,

I use panko for fried shrimp and that is exactly what I do. Put it into
the fridge for about 30 minutes. As suggested, I get the oil hot and
deep. I find using an electric skillet is best as I can be more certain
of the temperature of the oil and I believe it stays more consistent in
the electric skillet.

(BTW, the resting in the fridge method also works great for coconut shrimp)

I am doing flounder fillets tonight and will also be using panko and the
fridge-rest method.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
>
> Sky wrote:
> > Bob Terwilliger wrote:
>
> >> After you dip the cutlet into the flour, egg, and panko, let it sit
> >> uncovered on a rack in the refrigerator for about 30 minutes. That will both
> >> hydrolize some of the starch in the flour, causing it to bond more tightly,
> >> and will dry out some of the water in the egg wash, causing less steam
> >> during cooking: Steam is what causes that "delamination," pushing the panko
> >> away from the cutlet.
> >>
> >> Bob
> >
> > Ahah! This makes sense (I think <G>!?) Sort of like the 'resting'
> > period(s) akin when meats are removed from cooking just prior to slicing
> > & serving? Thanks for sharing this tip.
> >
> > Sky, who's enlightened ;>
> >
>
> Sky,
>
> I use panko for fried shrimp and that is exactly what I do. Put it into
> the fridge for about 30 minutes. As suggested, I get the oil hot and
> deep. I find using an electric skillet is best as I can be more certain
> of the temperature of the oil and I believe it stays more consistent in
> the electric skillet.
>
> (BTW, the resting in the fridge method also works great for coconut shrimp)
>
> I am doing flounder fillets tonight and will also be using panko and the
> fridge-rest method.
>
> --
> Janet Wilder

In the next few days, I intend to make some pork 'cutlets' from a couple
of boneless country-style ribs. They'll get pounded to a uniform
thickness, then dredged in eggwash and seasoned panko. I'll be sure to
give the 'fridge-rest' method a try! It's something I never knew to do
before Amazing things can be learned from the denizens of RFC,
eh??!! <VBG>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Aug 21, 2:49*pm, "jmcquown" > wrote:
> "Cindy Hamilton" > wrote in message
>
> ...
> On Aug 21, 11:36 am, sf > wrote:
>
> > On Fri, 21 Aug 2009 06:36:03 -0700 (PDT), Cindy Hamilton
>
> > > wrote:
> > >(If I want fried food, I go to a restaurant.)
>
> > Hahaha! We can form a club of two. I feel the same way about frying.
>
> I'm often amused by our comrades in the South who say "just deep
> fry it". *My constant first reaction is "Do people actually deep fry
> at home? *Are they nuts?" *Usually, though, I can refrain from
> saying anything, because I was Properly Brought Up.
>
> Cindy
>
> I'm constantly amazed by people who make sweeping statements about people in
> the south who "deep fry" everything. *I've lived in the southern US since
> 1973 and I don't deep fry anything. *We also don't cook all our vegetables
> into mush.
>
> Jill

The comma is your friend.

"our comrades in the South who say..." is different from
"our comrades in the South, who say..."

The first implies a subset of Southern comrades; the
latter indicates all of our Southern brethren (and sistren).

Cindy

On Thu, 20 Aug 2009 17:32:15 -0400, "jmcquown" >
wrote:

>"Giusi" > wrote in message
...
>>
>> So how about some hints on how best to use this precious bag of crumbs?
>>
>
>Maybe I'm not the only one who doesn't get the whole "panko" thing.

Lots of people don't get the whole "cooking" thing either. Just
because you don't "get it" doesn't mean it's not worth the expense.

Lou