If you want to bake your own, learn how to do it.Panko's distinctive texture can be achieved by using crustless bread.Spread the crumbs on a rimmed baking sheet after shredding the bread.Panache can be baked until they become crisp.They can be used to fry, coat, or fill in recipes.
Step 1: Get out a rimmed baking sheet and preheat the oven to 250 F.
Place the baking sheets on the work surface.It's important to use a rimmed sheet so the breadcrumbs won't fall off when you take them out of the oven.
Step 2: Cut a loaf of bread into strips.
If you don't have crustless bread, use a sharp knife to trim it off.Place your bread on a cutting board and cut it into slices.You can cut them in two different ways.While white panko is traditionally made with crustless bread, you can leave the crust on to create tan panko.
Step 3: The bread should be shredded in a food processor.
Turn the machine on when you put the shredding disc on the food processor.Take the strips of bread and put them in the machine.This should make a lot of crumbs.If you don't have a food processor, grate the bread against the coarse side of a box or pulse it in a blender.
Step 4: The baking sheet has a rimmed surface.
Divide the breadcrumbs between 2 sheets if they are more than 2 inch thick on one sheet.The panko will become crisp as it bakes if the breadcrumbs are kept in an even layer.
Step 5: The panko should be baked for 20 to 30 minutes.
Put the rimmed baking sheet in the oven and cook it.When they bake, use a spoon or spatula to stir the breadcrumbs.Panko can be stirred frequently to prevent it from turning brown.The panko should be pale in color.
Step 6: Cool the crumbs.
Set the baking sheet on a wire rack after it's been removed from the oven.Allow the panko to cool completely before you use it or store it.If you store the panko before it cools, you will cause it to spoil faster.It will take at least an hour to cool off.As they cool, they'll continue to dry.
Step 7: For up to 2 weeks, keep the panko in a container.
The storage container has a lid.You can use the breadcrumbs within 2 weeks if you store the container in the pantry.You can freeze the panko for up to 2 months.When you are ready to use them, you don't need to thaw them.
Step 8: Panko is a great topping for casseroles.
Just before baking, sprinkle your favorite casserole or gratin with panko breadcrumbs.As it bakes, the panko will turn brown.You can top cauliflower gratin, tuna noodle casserole, or scalloped potatoes.It is possible to cut back on the richness of some casseroles.
Step 9: You can make an extra-crispy breading for vegetables or meats.
Substitute standard breadcrumbs for food coating in any recipe that calls for it.Panko can be used to make fried fish, pork chops, chicken cutlets, and onion rings.Panko breadcrumbs can be used in any recipe that calls for stuffing.Before baking mushrooms, stuff them with a panko mixture.
Step 10: Meat loaf or veggie burger can be replaced with standard breadcrumbs.
If you're making meatballs, meatloaf, or veggie burgers, leave out the standard breadcrumbs.To act as a binder, use an equal amount of panko breadcrumbs.They won't change the flavor of the meal, but they will bind the mixture together.Panache breadcrumbs can be used to bind ingredients in a recipe.Panko can be mixed into crab cakes to form patties.
Step 11: Appetizers are Fryed with Panko.
Panko breadcrumbs can be used instead of beaten eggs for an extra-crispy exterior.The panko will stay longer than standard breadcrumbs.If you coat and fry these Appetizers, you will get Scotch eggs, Mozzarella sticks, Chicken strips, and cheese balls.