Many people do not realise that breadcrumbs can be used in a number of ways and that there are different types out there. The two main types of breadcrumbs are Japanese Panko breadcrumbs and making breadcrumbs at home. The Japanese Panko breadcrumbs are used in many professional kitchens instead of the homemade style. Also making breadcrumbs at home, the breadcrumbs can be made from any type of bread that has been dried out and many recipes will use a fresh soft breadcrumb.
Breadcrumbs have a range of functions such as a panko crumb used for the coating of fried foods or a soft breadcrumb used as a moussaka topping and toasted in the oven when cooking. Breadcrumbs can also be used to thicken soups and sauces. It is fairly cheap and easy to start using breadcrumbs as long as you have the right leftovers with you. Here are some expert tips to help you.
Breadcrumbs can be used in many recipes including, fried foods and burgers. Also, breadcrumbs can be brought locally or online. However, when making your own breadcrumbs there will be less waste and more savings. Also with homemade breadcrumbs, you will get the advantage of extra flavour as you are choosing the type of bread to work with.
Firstly, assemble all of the ingredients and tools needed to make breadcrumbs. Breadcrumbs can be made from most types of bread. Also, it is possible to mix different types of breadcrumbs together, this is an excellent way of using up stale bread or leftover bread. The flavour of the bread will still be held in the breadcrumbs.
To be able to make 1 cup of breadcrumbs you will need four regular slices of bread. The other pieces of equipment you will need include; a food processor or blender and a knife. A food processor or blender is a much faster and the most efficient way of making breadcrumbs.
There are several ways to start making breadcrumbs at home. Many chefs will buy Japanese breadcrumbs called Panko breadcrumbs. However homemade breadcrumbs are easy to make. Firstly, use slices of white bread. For a soft breadcrumb, the slices can be frozen in the freezer. For a dry breadcrumb, the crusts can be cut off the bread and left in a warm dry place. Such as on top of an oven or in an oven at the lowest temperature. The bread will slowly dry out ready to be crumbled. If the bread is being dried out in the oven, make sure the temperature is not too high, and check regularly. Always observe the heating process. The easiest and most consistent and most efficient way to make the breadcrumbs is by using a food processor or blender.
Cutting and Preparation
If using a knife to make the breadcrumbs you will need to cut the crumbs as small as possible. The most efficient way to make the breadcrumbs is by using a food processor or blender. Firstly, cut the bread into small pieces, 1 slice into about 8 pieces. Place the bread in the food processor making sure not to overfill it. If you are making a large quantity the breadcrumbs can be made in batches. Overfilling the machine may result in the blades getting stuck and the machine will need to be emptied and filled again. When using a food processor, you may need to hold down the machine to start with. Different flavours and seasonings can be added to the crumbs such as; herbs and spices. Seasoned breadcrumbs will need to complement the flavour of the dish that is being made.
Final Tips And Advice
To save time and improve efficiency, a large batch of breadcrumbs can be made and stored. If freezing the breadcrumbs, they can be kept in a plastic bag and frozen. Breadcrumbs can also be kept in a container in the kitchen. Breadcrumbs that have been frozen can easily be taken from the freezer and defrosted. Also, you can experiment with the types of bread used to make the crumbs and add new flavours, to develop your own recipes.
What Are Panko Breadcrumbs and How Are They Used In
To the non-chefs among us, the difference between Panko crumbs and ordinary breadcrumbs might not be immediately obvious. However, even the most amateur of cooks has come to appreciate the texture and superior coating ability that the Japanese-style Panko brings to the table. Any baker out there needs to understand this type of breadcrumbs.
What Exactly Is Panko Crumbs?
To be clear, Panko crumbs are a type of breadcrumb. But its texture is much flakier than the typical kind used in most Western dishes. The origin of Panko is Asian, making it a staple in much of the cuisine long popular in that region of the world. Two main varieties exist; one is made from white bread with the crust already removed. And the other variety is made from the complete loaf.
Notable Differences Between Panko and Breadcrumbs
Panko crumbs are made once the bread is processed and divided up into large flakes and then dried. It is not divided into crumbs and herein lays the key distinction. Many cooks have grown to like Panko so much because of its light and airy texture that is so delicate in nature that it aids in the crisping process during cooking. This same texture is especially helpful when frying food because it ends up absorbing less oil than breadcrumbs. And provides a crisp and crunchy look to the food itself.
Because Panko crumbs have almost no flavour, the number of dishes that they can be easily added to is almost endless. It is often used as a crunchy topping for baked casseroles for example. Because it effectively enhances the texture of the meal without compromising the taste of the actual dish.
One common dish in this genre, which Western cooks have adopted a particular liking to the use of Panko, is macaroni and cheese. It is also used to coat various types of fried foods and can be a binder for meatballs in ways that breadcrumbs simply cannot touch. Naturally, the Japanese also use Panko for a variety of dishes, primarily among them seafood tempura.
Why Are the Japanese So Fond of Panko?
To understand why Panko has become so popular globally, it is helpful to go back to its Japanese roots. Tonkatsu is a great illustration of Panko’s use, as it relies on the crust-free nature of this topping useful for frying a variety of different foods. Consider the following uses that the Japanese have long found for Panko in order to whet your cooking appetite.
Baked Asparagus Fries
Asians have long loved fresh vegetables, and there is nothing to be compared to asparagus spears that have been fried using panko. All that is necessary to take the asparagus is to panel them. This is a French term used to describe the coating process. Firstly dip them in some flour, then place them in an egg mixture, and finally roll the spear in some panko. The result will be a crispy and tender piece of asparagus that is a much healthier alternative to French fries. It also presents well, so can be a side dish to a piece of fish or some sushi, among others.
Tempura Glazed Sweet Potatoes
Sweet potatoes will never taste the same once you make this unique dish using panko as the topping. You begin by taking some sweet potatoes and then cutting them into cubes. You will roast them in the oven using a mix of mirin, sugar, and vinegar. Once you have done that, add in your Panko to create a crispy and toasted coating.
What other uses have you discovered for Panko? There are many of them, so share them with other cooks in your social network to spread the knowledge. And enjoy a new fusion of flavours the likes of which the Japanese have enjoyed for generations.