If you're tired of buying tiny boxes of panko breadcrumbs, learn how to bake your own. To get panko's distinctive crunchy texture, start by using crustless bread. Shred the bread into coarse, flaky pieces and spread the crumbs on a rimmed baking sheet. Bake the panko breadcrumbs until they dry out and become crisp. Then use them to fry, coat, or fill in your favorite recipes.
[Edit]Ingredients
- 10 1/2 ounce (300 g) loaf of crustless white bread
Makes 4 cups (200 g) of panko breadcrumbs
[Edit]Steps
[Edit]Processing and Baking the Panko Breadcrumbs
- Preheat the oven to and get out a rimmed baking sheet. Set 1 to 2 rimmed baking sheets on your work surface. It's important to use a rimmed sheet so the breadcrumbs won't slide off of the sheet when you put them in and take them out of the oven.[1]
- Cut a crustless loaf of bread into 3 to 4 strips. If you don't have crustless bread, use a sharp serrated knife to trim off and discard the crusts. Place your crustless bread on a cutting board, cut it into slices, and cut each slice into 3 to 4 strips. You can cut them lengthwise or horizontally.[2]
- While white panko is traditionally made with crustless bread, you can leave the crust on to create tan panko.
- Shred the bread in a food processor to make large flakes. Put the shredding disc on your food processor and turn the machine on. Slowly put the strips of crustless bread into the machine. This should make big flakes of breadcrumbs.[3]
- If you don't have a food processor, grate the bread against the coarse side of a box grater or pulse it 1 to 2 times in a blender.
- Spread the breadcrumbs on the rimmed baking sheet. If it looks as though the breadcrumbs will be more than thick on 1 sheet, divide them between 2 sheets.[4]
- Keeping the breadcrumbs in an even layer will ensure that the panko becomes crispy as it bakes.
- Bake the panko breadcrumbs for 20 to 30 minutes. Put the rimmed baking sheet in the preheated oven and cook it until the panko becomes crispy. Use a spoon or spatula to stir the breadcrumbs every 5 minutes as they bake.[5]
- Stirring the panko frequently will prevent it from browning. The panko should become crunchy, but remain pale in color.
- Cool the panko breadcrumbs. Remove the rimmed baking sheet from the oven and set it on a wire rack. Let the panko cool completely before you use it or store it. If you store the panko before it's finished cooling, the moisture in the breadcrumbs will cause them to spoil faster.[6]
- It will probably take at least 1 hour for the breadcrumbs to cool. They'll continue to dry as they cool.
[Edit]Storing and Using the Panko Breadcrumbs
- Keep the panko in a container at room temperature for up to 2 weeks. Put the cooled panko breadcrumbs into a storage container with a lid. Store the container in the pantry and use the breadcrumbs within 2 weeks.[7]
- If you prefer, freeze the panko breadcrumbs for up to 2 months. There's no need to thaw panko breadcrumbs when you are ready to use them.
- Create a crunchy panko topping for casseroles. Sprinkle panko breadcrumbs over your favorite casserole or gratin just before baking. The panko will brown and become crispy as it bakes. Try topping scalloped potatoes, tuna noodle casserole, or cauliflower gratin.[8]
- To cut back on the richness of some casseroles, replace grated Parmesan toppings with panko breadcrumbs.
- Make an extra-crispy breading for vegetables or meats. Substitute panko breadcrumbs for standard breadcrumbs in any recipe that calls for coating food before frying, baking or sautéing. For example, make fried fish, pork chops, chicken cutlets, or onion rings with panko.[9]
- You can also use panko breadcrumbs in any recipe that calls for breadcrumbs in stuffing. For example, stuff mushrooms with a flavored panko mixture before baking them.
- Replace standard breadcrumbs in meatloaf or veggie burgers. The next time you're mixing up a batch of meatballs, meatloaf, or veggie burgers, leave out the standard breadcrumbs. Use an equal amount of panko breadcrumbs to act as a binder. They won't change the flavor of the meal, but they'll bind the mixture together.[10]
- Use panko breadcrumbs in any recipe that calls for breadcrumbs to bind ingredients. For example, mix panko into crab cakes before forming them into patties.
- Fry crispy appetizers coated with panko. Instead of dipping your favorite appetizers in beaten eggs and coating them with breadcrumbs, use panko breadcrumbs for an extra-crispy exterior. The panko will also stay crispy longer than standard breadcrumbs. For example, coat and fry these appetizers:[11]
- Scotch eggs
- Mozzarella sticks
- Chicken strips
- Macaroni and cheese balls
[Edit]Video
[Edit]Tips
- To make whole-wheat breadcrumbs, use a loaf of your favorite whole-wheat bread. You can also make gluten-free panko breadcrumbs from a loaf of gluten-free bread.[12]
[Edit]Things You'll Need
- Oven
- 1 to 2 rimmed baking sheets
- Food processor with shredder disc or box grater
- Serrated knife
- Wire rack
- Cutting board
[Edit]Related wikiHows
[Edit]References
[Edit]Quick Summary
- ↑ http://www.simplyscratch.com/2017/01/homemade-panko-breadcrumbs.html
- ↑ http://www.simplyscratch.com/2017/01/homemade-panko-breadcrumbs.html
- ↑ https://www.kitchennostalgia.com/bread/homemade-panko-breadcrumbs.html
- ↑ http://www.simplyscratch.com/2017/01/homemade-panko-breadcrumbs.html
- ↑ https://www.kitchennostalgia.com/bread/homemade-panko-breadcrumbs.html
- ↑ http://www.simplyscratch.com/2017/01/homemade-panko-breadcrumbs.html
- ↑ http://www.simplyscratch.com/2017/01/homemade-panko-breadcrumbs.html
- ↑ https://www.seriouseats.com/2017/03/what-to-do-with-panko-bread-crumbs.html
- ↑ https://www.seriouseats.com/2017/03/what-to-do-with-panko-bread-crumbs.html
- ↑ https://www.saveur.com/best-panko-breadcrumbs-recipes
- ↑ https://www.saveur.com/best-panko-breadcrumbs-recipes
- ↑ http://www.simplyscratch.com/2017/01/homemade-panko-breadcrumbs.html
from How to of the Day https://ift.tt/lQOpkEh
via IFTTT