Or pay $5 for 8 oz. pf Kikkoman's ready-made. to make your own 'free' panko, simply save up stale bread ends and run them through the Cuisinart, using the grater blade. Results will not be perfectly uniform, but you can deal with that yu rolling them over with a wine bottle.
Make Your Own Panko
- Thread starter obillo
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If you have answers, please help by responding to the unanswered posts.
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jennyema
Chef Extraordinaire
Roll_Bones
Master Chef
I would rather pay than dirty my food processor. And I don't pay as much as you. Kikkoman is under $3 a box here. I saw it on sale and got a few of them. Less than $2 a box on sale.
jennyema
Chef Extraordinaire
Panko is a type of breadcrumb but is made with a special process using hot air.
I checked it out and read it twice. Frankly, it's not a very convincing explanation. What's the big deal with crustless? And the mysterious "electric current"? (Some other people claim Panko is made with hot air, like oil-less popcorn?).
jennyema
Chef Extraordinaire
You made breadcrumbs, which is great. But you didn’t make Panko.
Compare them in a pile side-by-side. There’s quite a difference.
Panko is made from a particular kind of bread and a very specific process.
”Panko (パン粉) is a type of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.[1] It has a crisper, airier texture than most types of breading found in Western cuisine and maintains its texture baked or deep fried, resulting in a lighter coating.[2] Outside Japan, its use has become more common in both Asian and non-Asian dishes. It is often used on seafood and is typically available in Asian markets, speciality stores, and many large supermarkets.”
Compare them in a pile side-by-side. There’s quite a difference.
Panko is made from a particular kind of bread and a very specific process.
”Panko (パン粉) is a type of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.[1] It has a crisper, airier texture than most types of breading found in Western cuisine and maintains its texture baked or deep fried, resulting in a lighter coating.[2] Outside Japan, its use has become more common in both Asian and non-Asian dishes. It is often used on seafood and is typically available in Asian markets, speciality stores, and many large supermarkets.”
msmofet
Chef Extraordinaire
- Joined
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- Messages
- 13,927
Panko – The Electric Bread Crumb
What sets Panko apart from the usual bread crumb – The Processing!
Panko is made from bread baked by electrical current. This unique method was developed during World War II when Japan was fighting Russia out of a necessity to cook bread without heated ovens. The result was the ingenious idea of using electric current to cook the bread, not heat from an oven – it is a fascinating process and created a loaf without a crust. Take the Panko plant tour and see how we create “The Electric Bread Crumb” – Panko Bread Crumbs: The Secret Revealed.
But not all Panko is created equal, you want to use an Authentic Japanese Panko bread crumb which will have a light airy texture and sliver shape crumb. It will not be hard, dense or round. Unlike the usual breadcrumbs, Authentic Panko provides a less oily coating which does not compact so your menu item has an airy crispy coating. It also will look bigger on the plate giving your menu items a nice plate presentation.
(Click title link above to read more)
I read that the Japanese soldiers used the batteries in their vehicles for the electricity to make the bread that is made into panko. As mentioned above, the panko bread isn't baked with heat.
It's probably possible to set up a system to electrically cook some bread at home without using heat. Then, you would be able to make your authentic panko.
You can make a fairly decent substitute for panko. It isn't authentic panko. Grating dry bread will get you something closer to the real thing than crushing dry bread or putting it in a food processor. But, it still won't be panko.
You can make a fairly decent substitute for panko. It isn't authentic panko. Grating dry bread will get you something closer to the real thing than crushing dry bread or putting it in a food processor. But, it still won't be panko.
jennyema
Chef Extraordinaire
Like I said, compare a pile of homemade or commercial bread crumbs to a pile of Panko crumbs. There’s quite a difference.
My panko compares favorably to the commercial panko available in stores here--but the panko shown in the video, made by that company in California, Upper Crust, is dramatically different. Even many Japanese restaurants here are using what the video calls 'competitor' panko, which is the only kind available to retail consumers. It looks as if I'll be placing an order soon. Thanks for this tip!
Roll_Bones
Master Chef
I was in the store yesterday and the Kikoman panko 8 oz was $2.18 regular price.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 541
It's hot here.
I just put some slices of bread out. When dry, I crumble by hand or in my big wooden pestle and mortar.
Easy peasy. No, or hardly, any cleaning.
May not be panko, but it works well (esp since I only use breadcrumbs in meatballs, burgers or sausages)
I just put some slices of bread out. When dry, I crumble by hand or in my big wooden pestle and mortar.
Easy peasy. No, or hardly, any cleaning.
May not be panko, but it works well (esp since I only use breadcrumbs in meatballs, burgers or sausages)
Aunt Bea
Master Chef
I make my own crumbs of various types as I need them from whatever odds and ends I have on hand.
I’ve used commercial Panko, seasoned breadcrumbs and stuffing mix with good results, I just don’t use enough to maintain a fresh tasting supply.
I’ve used commercial Panko, seasoned breadcrumbs and stuffing mix with good results, I just don’t use enough to maintain a fresh tasting supply.
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It's $3.50 minimum in NYC.
Sir_Loin_of_Beef
Chef Extraordinaire
Just zap some unsalted soda crackers in your food processor.
Roll_Bones
Master Chef
And then have to wash the processor. The main reason I have only used it a handful of times since I bought it.
Same with the air fryer.
These things do work and work well. But until someone comes up with a machine that cleans itself this will be why these expensive purchases sit. Sit unused.
Andy M.
Certified Pretend Chef
Parts for both those machines will go in the dishwasher.
Roll_Bones
Master Chef
Another reason I rarely use it.
