Homemade Panko Breadcrumbs by Bridget ~ Emily brown STYLE

lunes, 19 de noviembre de 2018

Homemade Panko Breadcrumbs by Bridget

Please tell me you’ve tried panko breadcrumbs. All of the cool kids are doing it. (Not that you should ever give in to food blogger peer pressure.) They’re lighter, airier, crispier, and larger than traditional breadcrumbs and just the ticket for coating almost anything from fish to French toast.

Panko originated in Japan. One feature you may notice about panko is that it’s white or very pale ivory. It was once made with a special white bread, but now, according to the New York Times, Japanese panko-makers use “machines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards.”

So maybe that method is a slightly difficult to recreate at home. I have another way to show you.

You’ll start with white bread. Don’t get fancy here—regular ol’ sliced white bread is perfect. Approximately half of a loaf will make a baking pan of panko.

Cut off the crusts. Cut those squares in half and use the grater disc on your food processor to grate the bread.

Spread the crumbs on a rimmed baking sheet and bake at 300ºF for 10 minutes, stirring every 2 minutes. The goal is for every crumb to be dry and crispy, but not browned.

Let the crumbs cool completely. Once cooled, they’re ready to use or for storage. Place in a large resealable bag in the pantry for several weeks, or freeze for longer storage.

If you don’t have a food processor, you can still make panko-ish breadcrumbs. The texture will be light, but the crumb will be smaller.

Lay bread slices on a baking sheet and bake at 300ºF for 12 minutes, flipping the bread over halfway through the cooking time. Let cool on a wire rack.

Cut off the crusts and cut the remaining bread into strips. It should be dry. If the pieces are still moist in the center, bake for a few minutes longer.