Breadcrumbs are used as coating for deep fried food such as, fried chicken, croquettes, schnitzel. The cooking process turns the coating into a crispy golden layer, most of the time keeping the inside moist if cooked at a proper tempreture. You have regular breadcrumbs which are made of dehydrated breadcrusts, then you have Japanese Panko.
It is light and flaky that gives a light golden crust. Panko is of two types Panko flakes or tan panko and white Panko with smaller flakes like a coarse powder. The word ‘Panko’ is made of two words ‘Pan’, Japanese for bread and ‘Ko’ flour. For the packaged Panko, industries make a crustless verity of bread specificaly for Panko.
Given below are two recipes one for panko, another for regular breadcrumbs.
Panko
Equipment
- dehydrator
- Oven
- pan
Ingredients
- white bread slices crusts cut off
Instructions
- Dry the bread slices.
- You can do this in a dehydrator at 55 degrees celcius for 4 hours.
- You can do this in an oven which can go as below as 60 degrees celcius. Put the slices in convection untill they completely become crisp but make sure they dont develope any color. An easier way is put the slices in an oven which has residual heat from previous session but dont turn the heat back on.
- You can do this in a pan at low heat avoiding any coloration.
- Grind the slices into a course flaky powder.
- If you want panko flakes, use a grater to turn the bread into flakes then dry them.
Notes
- Panko are much flakier and light than regular breadcrumbs.
- Crusts can be used to make breadcrumbs.
Breadcrumbs
Equipment
- dehydrator
- Oven
- pan
Ingredients
- Crusts of white bread
Instructions
- Dry the crusts in an oven just like in the case of panko.
- grind into a course powder
Notes
- Its slightly heavy.
- Light brown in color.
