So I finally bought and tried some panko recently. Wasn't very
impressed with it with chicken thigh fillet (I think my breadcrumb
mixture is much better for that), but last night I cut a salmon fillet
into double finger sized pieces and coasted them in panko, then cooked
in butter (with a dash of olive oil)... wow, I loved it

The 'blandness' of the panko was perfect for that salmon - had I made
a fancy breadcrumb mix with lemon, cheese etc. it might have been
nice, but probably would detract from the delicate flavour of the
salmon. Ditto with the texture of the two mixes.

Anyway, I'm now a panko convert... for some things at least.

On 8/17/2015 7:24 AM, Je�us wrote:
> So I finally bought and tried some panko recently. Wasn't very
> impressed with it with chicken thigh fillet (I think my breadcrumb
> mixture is much better for that), but last night I cut a salmon fillet
> into double finger sized pieces and coasted them in panko, then cooked
> in butter (with a dash of olive oil)... wow, I loved it
>
> The 'blandness' of the panko was perfect for that salmon - had I made
> a fancy breadcrumb mix with lemon, cheese etc. it might have been
> nice, but probably would detract from the delicate flavour of the
> salmon. Ditto with the texture of the two mixes.
>
> Anyway, I'm now a panko convert... for some things at least.
>
Mmmm hmmm...

On 8/16/15 5:24 PM, wrote:
> So I finally bought and tried some panko recently....

I love using panko, but all the supermarket panko I've found in the last
year is too coarse. I have to run it through the food processor, which
is bit of a a pain.

-- Larry

On Sun, 16 Aug 2015 18:18:35 -0400, pltrgyst > wrote:

>On 8/16/15 5:24 PM, wrote:
>> So I finally bought and tried some panko recently....
>
>I love using panko, but all the supermarket panko I've found in the last
>year is too coarse. I have to run it through the food processor, which
>is bit of a a pain.

Yeah, I think the one I bought ('Nisshin' brand - original lable is in
Korean, but made in Japan) was too coarse for chicken thigh fillet,
but it suited the salmon perfectly, IMO.

On 2015-08-16 21:24:29 +0000, Jeßus said:

> So I finally bought and tried some panko recently. Wasn't very
> impressed with it with chicken thigh fillet (I think my breadcrumb
> mixture is much better for that), but last night I cut a salmon fillet
> into double finger sized pieces and coasted them in panko, then cooked
> in butter (with a dash of olive oil)... wow, I loved it

How did you coat it; dip in egg and then panko?

I could use some tips on that, I always have coatings falling off.

On 8/17/2015 8:22 AM, Je�us wrote:
> On Sun, 16 Aug 2015 18:18:35 -0400, pltrgyst > wrote:
>
>> On 8/16/15 5:24 PM, wrote:
>>> So I finally bought and tried some panko recently....
>>
>> I love using panko, but all the supermarket panko I've found in the last
>> year is too coarse. I have to run it through the food processor, which
>> is bit of a a pain.
>
> Yeah, I think the one I bought ('Nisshin' brand - original lable is in
> Korean, but made in Japan) was too coarse for chicken thigh fillet,
> but it suited the salmon perfectly, IMO.
>
Mmmm hmmm...

On 8/17/2015 8:18 AM, pltrgyst wrote:
> On 8/16/15 5:24 PM, wrote:
>> So I finally bought and tried some panko recently....
>
> I love using panko, but all the supermarket panko I've found in the last
> year is too coarse. I have to run it through the food processor, which
> is bit of a a pain.
>
> -- Larry
>
>
Mmmm hmmm...

On 8/17/2015 8:51 AM, gtr wrote:
> On 2015-08-16 21:24:29 +0000, Jeßus said:
>
>> So I finally bought and tried some panko recently. Wasn't very
>> impressed with it with chicken thigh fillet (I think my breadcrumb
>> mixture is much better for that), but last night I cut a salmon fillet
>> into double finger sized pieces and coasted them in panko, then cooked
>> in butter (with a dash of olive oil)... wow, I loved it
>
> How did you coat it; dip in egg and then panko?
>
> I could use some tips on that, I always have coatings falling off.
>
Mmmm hmmm...

On Mon, 17 Aug 2015 07:24:29 +1000, Jeßus > wrote:

>So I finally bought and tried some panko recently. Wasn't very
>impressed with it with chicken thigh fillet (I think my breadcrumb
>mixture is much better for that), but last night I cut a salmon fillet
>into double finger sized pieces and coasted them in panko, then cooked
>in butter (with a dash of olive oil)... wow, I loved it
>
>The 'blandness' of the panko was perfect for that salmon - had I made
>a fancy breadcrumb mix with lemon, cheese etc. it might have been
>nice, but probably would detract from the delicate flavour of the
>salmon. Ditto with the texture of the two mixes.
>
>Anyway, I'm now a panko convert... for some things at least.

I usually use white rice flour. That being said, I do use panko on
occasion, sometimes I put it in a plastic storage bag and whack the
heck out of it with a rolling pin if I want a finer crumb. .

koko

--

Food is our common ground, a universal experience
James Beard

On 8/17/2015 9:13 AM, koko wrote:
> On Mon, 17 Aug 2015 07:24:29 +1000, Jeßus > wrote:
>
>> So I finally bought and tried some panko recently. Wasn't very
>> impressed with it with chicken thigh fillet (I think my breadcrumb
>> mixture is much better for that), but last night I cut a salmon fillet
>> into double finger sized pieces and coasted them in panko, then cooked
>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> The 'blandness' of the panko was perfect for that salmon - had I made
>> a fancy breadcrumb mix with lemon, cheese etc. it might have been
>> nice, but probably would detract from the delicate flavour of the
>> salmon. Ditto with the texture of the two mixes.
>>
>> Anyway, I'm now a panko convert... for some things at least.
>
> I usually use white rice flour. That being said, I do use panko on
> occasion, sometimes I put it in a plastic storage bag and whack the
> heck out of it with a rolling pin if I want a finer crumb. .
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
Mmmm hmmm...

On Sunday, August 16, 2015 at 5:51:45 PM UTC-5, gtr wrote:
> On 2015-08-16 21:24:29 +0000, Jeßus said:
>
> > So I finally bought and tried some panko recently. Wasn't very
> > impressed with it with chicken thigh fillet (I think my breadcrumb
> > mixture is much better for that), but last night I cut a salmon fillet
> > into double finger sized pieces and coasted them in panko, then cooked
> > in butter (with a dash of olive oil)... wow, I loved it
>
> How did you coat it; dip in egg and then panko?
>
> I could use some tips on that, I always have coatings falling off.

when I use Panko, I first dip the what ever in flour, then beaten egg , then panko with some flour mixd in. try it. makes a nice crunchy crust.

Je_us wrote in rec.food.cooking:

> So I finally bought and tried some panko recently. Wasn't very
> impressed with it with chicken thigh fillet (I think my breadcrumb
> mixture is much better for that), but last night I cut a salmon fillet
> into double finger sized pieces and coasted them in panko, then cooked
> in butter (with a dash of olive oil)... wow, I loved it
>
> The 'blandness' of the panko was perfect for that salmon - had I made
> a fancy breadcrumb mix with lemon, cheese etc. it might have been
> nice, but probably would detract from the delicate flavour of the
> salmon. Ditto with the texture of the two mixes.
>
> Anyway, I'm now a panko convert... for some things at least.

Same there, for some things! It;s not always the right answer but it
works well in many places.

--

Sqwertz wrote:
> I would just smash it through a mesh sieve.

No one cares, woman-stalker, get ****ing lost.

On 8/17/2015 9:53 AM, rosie wrote:
> On Sunday, August 16, 2015 at 5:51:45 PM UTC-5, gtr wrote:
>> On 2015-08-16 21:24:29 +0000, Jeßus said:
>>
>>> So I finally bought and tried some panko recently. Wasn't very
>>> impressed with it with chicken thigh fillet (I think my breadcrumb
>>> mixture is much better for that), but last night I cut a salmon fillet
>>> into double finger sized pieces and coasted them in panko, then cooked
>>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> How did you coat it; dip in egg and then panko?
>>
>> I could use some tips on that, I always have coatings falling off.
>
> when I use Panko, I first dip the what ever in flour, then beaten egg , then panko with some flour mixd in. try it. makes a nice crunchy crust.
>
Mmmm hmmm...

On 8/17/2015 9:54 AM, cshenk wrote:
> Je_us wrote in rec.food.cooking:
>
>> So I finally bought and tried some panko recently. Wasn't very
>> impressed with it with chicken thigh fillet (I think my breadcrumb
>> mixture is much better for that), but last night I cut a salmon fillet
>> into double finger sized pieces and coasted them in panko, then cooked
>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> The 'blandness' of the panko was perfect for that salmon - had I made
>> a fancy breadcrumb mix with lemon, cheese etc. it might have been
>> nice, but probably would detract from the delicate flavour of the
>> salmon. Ditto with the texture of the two mixes.
>>
>> Anyway, I'm now a panko convert... for some things at least.
>
> Same there, for some things! It;s not always the right answer but it
> works well in many places.
>
Mmmm hmmm...

On 8/17/2015 10:02 AM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 2015-08-16 5:24 PM, Je�us wrote:
> So I finally bought and tried some panko recently. Wasn't very
> impressed with it with chicken thigh fillet (I think my breadcrumb
> mixture is much better for that),


That's been my experience. It wasn't worth the extra money. It often
wasn't even a good substitute for regular bread crumbs.


but last night I cut a salmon fillet
> into double finger sized pieces and coasted them in panko, then cooked
> in butter (with a dash of olive oil)... wow, I loved it

If you want to try something really nice with salmon fillets, lay out
some sheets of phyllo after brushing each one with butter and sprinkling
some sesame seeds on them. Put a salmon fillet them the phyllo, top with
some diced onion, a little brown sugar, orange juice and chopped
dillweed. Wrap the phyllo around it, brush with butter, sprinkle more
sesame seeds on it and bake.

On 8/17/2015 10:11 AM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 8/17/2015 10:14 AM, Dave Smith wrote:
> On 2015-08-16 5:24 PM, Je�us wrote:
>> So I finally bought and tried some panko recently. Wasn't very
>> impressed with it with chicken thigh fillet (I think my breadcrumb
>> mixture is much better for that),
>
>
> That's been my experience. It wasn't worth the extra money. It often
> wasn't even a good substitute for regular bread crumbs.
>
>
> but last night I cut a salmon fillet
>> into double finger sized pieces and coasted them in panko, then cooked
>> in butter (with a dash of olive oil)... wow, I loved it
>
> If you want to try something really nice with salmon fillets, lay out
> some sheets of phyllo after brushing each one with butter and sprinkling
> some sesame seeds on them. Put a salmon fillet them the phyllo, top with
> some diced onion, a little brown sugar, orange juice and chopped
> dillweed. Wrap the phyllo around it, brush with butter, sprinkle more
> sesame seeds on it and bake.
>
>
Mmmm hmmm...

Dave Smith wrote:
> If you want to try something really nice with salmon fillets, lay out
> some sheets of phyllo after brushing each one with butter and sprinkling
> some sesame seeds on them. Put a salmon fillet them the phyllo, top with
> some diced onion, a little brown sugar, orange juice and chopped
> dillweed. Wrap the phyllo around it, brush with butter, sprinkle more
> sesame seeds on it and bake.


Wow.

+10!

Why can't you just stick to good foodie stuff here?

Sounds good, Dave. I mostly use panko with whitefish filets, rubbing them with
olive oil, and then coating them with a mixture of panko, lemon zest, salt, pepper,
and parsley flakes. I then bake them at 400 deg. F. for about twenty minutes,
or 10 minutes per inch of thickness.

N.

On Sun, 16 Aug 2015 18:18:35 -0400, pltrgyst > wrote:

> On 8/16/15 5:24 PM, wrote:
> > So I finally bought and tried some panko recently....
>
> I love using panko, but all the supermarket panko I've found in the last
> year is too coarse. I have to run it through the food processor, which
> is bit of a a pain.
>
Why do you think that?

--

sf

On Sun, 16 Aug 2015 20:14:45 -0400, Dave Smith
> wrote:

> On 2015-08-16 5:24 PM, Je?us wrote:
> > So I finally bought and tried some panko recently. Wasn't very
> > impressed with it with chicken thigh fillet (I think my breadcrumb
> > mixture is much better for that),
>
>
> That's been my experience. It wasn't worth the extra money. It often
> wasn't even a good substitute for regular bread crumbs.
>

Different strokes. I don't use bread crumbs very often, but when I do
- I think Panko is the only bread crumb worth using.

--

sf

On 8/17/2015 12:43 PM, sf wrote:


dear fat ass



good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 8/17/2015 12:46 PM, sf wrote:


dear fat ass


good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 8/17/2015 10:42 AM, Nancy2 wrote:
> Sounds good, Dave. I mostly use panko with whitefish filets, rubbing them with
> olive oil, and then coating them with a mixture of panko, lemon zest, salt, pepper,
> and parsley flakes. I then bake them at 400 deg. F. for about twenty minutes,
> or 10 minutes per inch of thickness.
>
Mmmm hmmm...

"gtr" > wrote in message news:2015081615514246627-xxx@yyyzzz...
> On 2015-08-16 21:24:29 +0000, Jeßus said:
>
>> So I finally bought and tried some panko recently. Wasn't very
>> impressed with it with chicken thigh fillet (I think my breadcrumb
>> mixture is much better for that), but last night I cut a salmon fillet
>> into double finger sized pieces and coasted them in panko, then cooked
>> in butter (with a dash of olive oil)... wow, I loved it
>
> How did you coat it; dip in egg and then panko?
>
> I could use some tips on that, I always have coatings falling off.

I don't use Panko I use my own dried bread crumbs.

First dip in flour, then beaten egg, then crumbs. It always sticks!



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "gtr" > wrote in message
> news:2015081615514246627-xxx@yyyzzz...
>> On 2015-08-16 21:24:29 +0000, Jeßus said:
>>
>>> So I finally bought and tried some panko recently. Wasn't very
>>> impressed with it with chicken thigh fillet (I think my breadcrumb
>>> mixture is much better for that), but last night I cut a salmon fillet
>>> into double finger sized pieces and coasted them in panko, then cooked
>>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> How did you coat it; dip in egg and then panko?
>>
>> I could use some tips on that, I always have coatings falling off.
>
> I don't use Panko I use my own dried bread crumbs.
>
> First dip in flour, then beaten egg, then crumbs. It always sticks!

I bought the Panko and tried it once. I don't see the appeal. Then again,
nobody in this house is big on breaded foods.

On Monday, August 17, 2015 at 3:55:59 AM UTC-4, Julie Bove wrote:
>
> I bought the Panko and tried it once. I don't see the appeal. Then again,
> nobody in this house is big on breaded foods.

Panko is different, not necessarily better. I believe it's also more forgiving to oil temperature as it tends to absorb oil less quickly.

I like matza meal for a coating. The result is somewhere between panko and flour. Crispy but still reasonably substantial.

http://www.richardfisher.com

On Sunday, August 16, 2015 at 12:51:45 PM UTC-10, gtr wrote:
> On 2015-08-16 21:24:29 +0000, Jeßus said:
>
> > So I finally bought and tried some panko recently. Wasn't very
> > impressed with it with chicken thigh fillet (I think my breadcrumb
> > mixture is much better for that), but last night I cut a salmon fillet
> > into double finger sized pieces and coasted them in panko, then cooked
> > in butter (with a dash of olive oil)... wow, I loved it
>
> How did you coat it; dip in egg and then panko?
>
> I could use some tips on that, I always have coatings falling off.

As others have said, coat with flour first. I like to give the panko coating some light taps to set it. I'd let the chicken sit for a while before frying - just a few minutes is fine.

My uncle had a lunch wagon back in the 60s and would pound beef cutlets into the bread crumbs with a cup. He'd do that in a big aluminum pan and I can still hear the sound the crumbs made in the pan when he would hit it after 50 years. Back then, beef cutlets were a popular lunch wagon item. I still get beef cutlet when I can but it's tough to find. Hopefully, it's not going to be coated in panko. That would not be right.

OTOH, chicken katsu has got to be the number one plate lunch item and should always be coated with panko. We probably use more panko than any state in the union because we're just crazy for chicken katsu. Chicken katsu should always be served with tonkatsu sauce but that stuff is too expensive so most places will mix up their own version of the stuff. The L&L down the street is famous for their chicken katsu sauce. It's a funny thing.

On 8/18/2015 4:14 AM, dsi1 wrote:
> On Sunday, August 16, 2015 at 12:51:45 PM UTC-10, gtr wrote:
>> On 2015-08-16 21:24:29 +0000, Jeßus said:
>>
>>> So I finally bought and tried some panko recently. Wasn't very
>>> impressed with it with chicken thigh fillet (I think my breadcrumb
>>> mixture is much better for that), but last night I cut a salmon fillet
>>> into double finger sized pieces and coasted them in panko, then cooked
>>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> How did you coat it; dip in egg and then panko?
>>
>> I could use some tips on that, I always have coatings falling off.
>
> As others have said, coat with flour first. I like to give the panko coating some light taps to set it. I'd let the chicken sit for a while before frying - just a few minutes is fine.
>
> My uncle had a lunch wagon back in the 60s and would pound beef cutlets into the bread crumbs with a cup. He'd do that in a big aluminum pan and I can still hear the sound the crumbs made in the pan when he would hit it after 50 years. Back then, beef cutlets were a popular lunch wagon item. I still get beef cutlet when I can but it's tough to find. Hopefully, it's not going to be coated in panko. That would not be right.
>
> OTOH, chicken katsu has got to be the number one plate lunch item and should always be coated with panko. We probably use more panko than any state in the union because we're just crazy for chicken katsu. Chicken katsu should always be served with tonkatsu sauce but that stuff is too expensive so most places will mix up their own version of the stuff. The L&L down the street is famous for their chicken katsu sauce. It's a funny thing.
>
Mmmm hmmm...

On 8/18/2015 12:50 AM, Helpful person wrote:
> On Monday, August 17, 2015 at 3:55:59 AM UTC-4, Julie Bove wrote:
>>
>> I bought the Panko and tried it once. I don't see the appeal. Then again,
>> nobody in this house is big on breaded foods.
>
> Panko is different, not necessarily better. I believe it's also more forgiving to oil temperature as it tends to absorb oil less quickly.
>
> I like matza meal for a coating. The result is somewhere between panko and flour. Crispy but still reasonably substantial.
>
> http://www.richardfisher.com
>
Mmmm hmmm...

On 8/17/2015 5:29 PM, Ophelia wrote:
>
>
> "gtr" > wrote in message news:2015081615514246627-xxx@yyyzzz...
>> On 2015-08-16 21:24:29 +0000, Jeßus said:
>>
>>> So I finally bought and tried some panko recently. Wasn't very
>>> impressed with it with chicken thigh fillet (I think my breadcrumb
>>> mixture is much better for that), but last night I cut a salmon fillet
>>> into double finger sized pieces and coasted them in panko, then cooked
>>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> How did you coat it; dip in egg and then panko?
>>
>> I could use some tips on that, I always have coatings falling off.
>
> I don't use Panko I use my own dried bread crumbs.
>
> First dip in flour, then beaten egg, then crumbs. It always sticks!
>
>
>
Mmmm hmmm...

On Sun, 16 Aug 2015 15:51:42 -0700, gtr > wrote:

>On 2015-08-16 21:24:29 +0000, Jeßus said:
>
>> So I finally bought and tried some panko recently. Wasn't very
>> impressed with it with chicken thigh fillet (I think my breadcrumb
>> mixture is much better for that), but last night I cut a salmon fillet
>> into double finger sized pieces and coasted them in panko, then cooked
>> in butter (with a dash of olive oil)... wow, I loved it
>
>How did you coat it; dip in egg and then panko?
>
>I could use some tips on that, I always have coatings falling off.

Do flour then egg and then the crumbs. The flour helps with sticking
the egg to the food.

JB

> On Sun, 16 Aug 2015 18:18:35 -0400, pltrgyst > wrote:
>
>> On 8/16/15 5:24 PM, wrote:
>>> So I finally bought and tried some panko recently....
>>
>> I love using panko, but all the supermarket panko I've found in the last
>> year is too coarse. I have to run it through the food processor, which
>> is bit of a a pain.

It is supposed to be more coarse than breadcrumbs, that is a feature.
We ofen make crumbs from leftover bread, otherwise`, we use panko.

On 8/17/2015 8:51 PM, JBurns wrote:
> On Sun, 16 Aug 2015 15:51:42 -0700, gtr > wrote:
>
>> On 2015-08-16 21:24:29 +0000, Jeßus said:
>>
>>> So I finally bought and tried some panko recently. Wasn't very
>>> impressed with it with chicken thigh fillet (I think my breadcrumb
>>> mixture is much better for that), but last night I cut a salmon fillet
>>> into double finger sized pieces and coasted them in panko, then cooked
>>> in butter (with a dash of olive oil)... wow, I loved it
>>
>> How did you coat it; dip in egg and then panko?
>>
>> I could use some tips on that, I always have coatings falling off.
>
> Do flour then egg and then the crumbs. The flour helps with sticking
> the egg to the food.
>
> JB
>

Also good to let it sit 10 or 15 minutes before frying.

On 8/17/2015 9:14 PM, Ed Pawlowski wrote:
> On 8/17/2015 8:51 PM, JBurns wrote:
>> On Sun, 16 Aug 2015 15:51:42 -0700, gtr > wrote:
>>
>>> On 2015-08-16 21:24:29 +0000, Jeßus said:
>>>
>>>> So I finally bought and tried some panko recently. Wasn't very
>>>> impressed with it with chicken thigh fillet (I think my breadcrumb
>>>> mixture is much better for that), but last night I cut a salmon fillet
>>>> into double finger sized pieces and coasted them in panko, then cooked
>>>> in butter (with a dash of olive oil)... wow, I loved it
>>>
>>> How did you coat it; dip in egg and then panko?
>>>
>>> I could use some tips on that, I always have coatings falling off.
>>
>> Do flour then egg and then the crumbs. The flour helps with sticking
>> the egg to the food.
>>
>> JB
>>
>
> Also good to let it sit 10 or 15 minutes before frying.

Absolutely. Whatever coating you use (even if just seasoned flour) it
needs to set for a bit before frying.

Jill

On 8/18/2015 11:14 AM, Ed Pawlowski wrote:
> On 8/17/2015 8:51 PM, JBurns wrote:
>> On Sun, 16 Aug 2015 15:51:42 -0700, gtr > wrote:
>>
>
> Also good to let it sit 10 or 15 minutes before frying.

Mmmm hmmm...

On 8/18/2015 11:12 AM, Ed Pawlowski wrote:
> It is supposed to be more coarse than breadcrumbs, that is a feature. We
> ofen make crumbs from leftover bread, otherwise`, we use panko.
Mmmm hmmm...

On 8/18/2015 11:40 AM, jmcquown wrote:
> Absolutely. Whatever coating you use (even if just seasoned flour) it
> needs to set for a bit before frying.
>
> Jill
Mmmm hmmm...