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Panko: like or dislike?


Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Have you tried cooking with panko, the flaky bread crumbs that sound like a dance step, and make your fried chicken and onion rings and tempura crunchier on the outside? Once the domain of restaurants and Asian markets, panko is easy to find these days in the regular grocery store or online. It keeps for months if stored in an airtight container, and once you have it in your pantry, you just might start using it for everything (eggplant parm, anyone?). Do you love panko on baked salmon, like I do, or on chicken nuggets? Or is panko new to you?

Panko: like or dislike?

Last week: pumpkin pie spice. Who liked, and who disliked? Take a peek.

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I LOVE panko!! I use it every time a recipe calls for breadcrumbs ... I even use it in my meatballs and meatloaf. It is super yummy. I really can't be without it.

LOVE! like rachel, i often use panko in my meatballs/loaves, if not using oats. we all love that "shattery crunch" it gives to everything, i don't know how i used to cook without panko lol

I have not used regular breadcrumbs since I found panko. They work in every recipe that calls for regular crumbs.

Panko is Great, especially for oven "frying." Now that we are seeing the last days of ripe garden tomatoes here in the mid-Atlantic, I tried using panko on a few sliced green tomatoes I first dipped in egg wash then panko then baked on a lightly oiled roasting pan. Terrific!

There are 3 cans of bread crumbs in the pantry and no panko..because we used it all. I just like the lightness of panko compared to dense breadcrumbs.

Love Panko! Always have a couple of cans in the pantry. :)

I can't say like on this because I don't use breadcrumbs much at all, although when I did I used to buy whole wheat panko. They were hard to find though, and now I use almond flour for coating things and slightly ground oatmeal for things like meatloaf where you need a little filler.

I'm not sure as I haven't used panko much. I might give it a try again. Unless it's called for in a recipe I don't use it.

Have used Panko for years instead of boring bread crumbs. Like the texture it gives fried food and adding any seasoning or sauce to the food doesn't change that texture-it's always there.

I love panko! I've read it's made with only white bread and electructed (!) for the airy, jagged shape of the crumb. At least the Japanese ones are, not sure about the Progresso label ones. I seldom ever use anything else.

I've been using panko for years. We have a great many Asian cultures here in California and often get exposed to food items long before they become available in the rest of the country. Panko adds a special crunch and appearance to many foods.

Love! It makes a perfectly crunchy schnitzel or eggplant and the best crumb topping for baked mac 'n cheese.

I'm with the panko enthusiasts. Such an improvement for lightly frying fish rather than the American breadcrumbs. Still use Italian-flavored standbys once in a while.

Great stuff. I use it all the time.

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