What are panko bread crumbs?
Frank C. Don’t get mad at me – this is a John Ash thing, these panko bread crumbs. I have looked up this term in his cookbooks without discovering an answer. However, I do recall seeing one of his shows where he describes them as dried fluffy breadcrumbs, imported from Japan and available at a health food store. I have not found them in my neighborhood, but I believe John likes them so much because they yield a lighter airy crumbed product once baked or cooked. I suggest, as a substitute for these to use rather than boxed dried bread crumbs, you remove the crusts of a good white bread and tear or crumb the bread in a food processor. Then spread the crumbs on a baking sheet and let dry overnight at room temperature, or dry out in a 200 degree oven for 10 minutes. You want them dry, but still airy and fluffy. Only prepare what you need because they are hard to store. If you store them in the fridge, they will become moist again; if you store them in an airtight container at room temperat
