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     jacqui Senior Member Username: jacqui Post Number: 16198 Registered: 12-2001  Rating: N/A |
Pretend Panko Bread Crumbs Coarser, flakier, and fluffier than standard bread crumbs, Japanese bread crumbs, called panko, give fried foods an unparalleled crispness. They are available in Asian markets and in the international section of well-stocked supermarkets, but in the event that you cannot find them, there is a way to make a close approximation from firm, good-quality sandwich bread. Here's what to do. Fit a food processor with a medium or coarse shredding disk. Trim the crusts off the bread slices (5 slices will make about 1 cup of crumbs) and cut the slices in half. Drop a stack of three or four pieces (or as many as will fit comfortably) into the feed tube. Put the feed tube plunger in place and turn on the machine, allowing the weight of the plunger to push the bread through the shredding disk (do not apply additional pressure by pushing down on the plunger). Spread the crumbs in a thin, even layer on one or two rimmed baking sheets and let them dry at room temperature overnight. If you can't wait that long, you can bake the crumbs in a 300-degree oven until dry to the touch, about 8 minutes; stir intermittently, but do not allow them to brown. The crumbs tend to clump in the oven; when the crumbs are cool, break up the clumps by rubbing them gently between your fingers. Once dried, the homemade panko can be stored in an airtight container or zipper-lock bag for two to three weeks at room temperature or for several months in the freezer.  J
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