31 Days of MOO No. 16 Panko Crumbs
Panko bread crumbs are a Japanese style of breadcrumb, made from crustless white bread that is flaked and then dehydrated. The advantage of panko crumbs over a regular breadcrumb, either fresh or dried, is that they absorb less oil during cooking.
It is easy to MOO panko crumbs, almost as easy as making regular breadcrumbs.
You can use regular white bread, but if you have a sourdough loaf, then the crumbs will be superb.
Cut the crusts off the bread. Panko crumbs are made from the inside of the loaf, the crusts aren't used. Save them to make regular breadcrumbs later on.
Break the bread up into coarse chunks and process them for just a few seconds in a food processor to make very coarse breadcrumbs. If you don't have a food processor, cut the bread into thick slices and grate them on a cheese grater
Preheat your oven to 100 degrees Celsius. Line a baking sheet with baking paper. Spread the crumbs in a single layer on the baking sheet. Place into the oven, leaving the door slightly ajar. Use the handle of a wooden spoon to hold it open if it doesn't stay in place on it's own.
Bake the crumbs slowly, stirring them often, until they are dry.
The crumbs should still be white or a very, very pale gold - don't let them brown.
When they are dry, take them out of the oven and tip them onto another tray to cool quickly.
When they are completely cooled, pour them into an air tight jar or container and store them in the pantry.
Panko breadcrumbs will keep for months in the pantry and are very inexpensive to make.
Use them as you would dried breadcrumbs to coat chicken or fish, for crumbed sausages and to top casseroles.
It is easy to MOO panko crumbs, almost as easy as making regular breadcrumbs.
You can use regular white bread, but if you have a sourdough loaf, then the crumbs will be superb.
Cut the crusts off the bread. Panko crumbs are made from the inside of the loaf, the crusts aren't used. Save them to make regular breadcrumbs later on.
Break the bread up into coarse chunks and process them for just a few seconds in a food processor to make very coarse breadcrumbs. If you don't have a food processor, cut the bread into thick slices and grate them on a cheese grater
Preheat your oven to 100 degrees Celsius. Line a baking sheet with baking paper. Spread the crumbs in a single layer on the baking sheet. Place into the oven, leaving the door slightly ajar. Use the handle of a wooden spoon to hold it open if it doesn't stay in place on it's own.
Bake the crumbs slowly, stirring them often, until they are dry.
The crumbs should still be white or a very, very pale gold - don't let them brown.
When they are dry, take them out of the oven and tip them onto another tray to cool quickly.
When they are completely cooled, pour them into an air tight jar or container and store them in the pantry.
Panko breadcrumbs will keep for months in the pantry and are very inexpensive to make.
Use them as you would dried breadcrumbs to coat chicken or fish, for crumbed sausages and to top casseroles.