Bread Crumbs and then there are Panko Bread Crumbs
I just love those crunchy, flaky, best for coating fried things Panko bread crumbs :)
Making homemade Panko Bread Crumbs. Fun easy and fast.
Recipes are posted all over the web. But I've never actually seen one here. So here goes.
Pre-heat your oven to 300F
The secret weapon.......The Food Processor Shredder Disk : ) little did I know :/
Assemble your food processor with the largest sized shredder blade
Panko is usually made with a very shreddable, soft fluffy type plain white bread. I like my sourdough stale leftover bread of coarse
Simply remove all the crust
Process the bread in your food processor with your largest shredder disk
Place the crumbs onto a cookie sheet.
Bake in a pre-heated 300F oven for aproximately 6 minutes..till dry and crispy. Do not brown
Done, just about..........unless of coarse you want some of those delicious seasoned bread crumbs. My favorite are Italian. Add whatever seasoning you like..toss.
Place into storage bags and freeze for later if you like.
Store bought or homemade breading??? Answer at the bottom on the photo.
storebought Italian Panko...made this eggplant parmesan yesterday with the last of my Italian style panko. Now I'm a day older and wiser...where have I been.
Sylvia
Comments
Sylvia, thanks so much for explaining how to make Panko breadcrumbs!
I love using Panko and am grateful to learn to how to make my own :^)
Your Italian-seasoned breadcrumbs for eggplant sound lovely! - I tried a yummy lemon-flavored variation for asparagus
this past spring (link here), which we really enjoyed.
:^) breadsong
I always thought they were some sort of very specially formulated...well, I don't know exactly what I thought but, like you I love using them in my cooking. Thank you for the link.
Thank you for the nice comment.
Sylvia
We use breadcrumbs quite a bit, and I love the crunchy Panko effect. I also was unaware of how to make them. We will definitely use this tip.
Thanks, Sylvia!
David
It's been to hot to bake bread...so I've just been playing with what I have on hand, flour and stale bread :)
Sylvia
Thanks for sharing Sylvia.
I only use Panko style bread crumbs so this is a great tutorial on how to make them myself.
Your eggplant parmesan looks amazing.....it's only 10:20 AM here but I could go for a piece of that now!
Regards,
Ian
Thank you, Ian! It does make for a tasty Brunch or midnight snack.
Sylvia
Eggplant Parm has to die for looks! The first YW bread bread we made was teketeke's Japanese White Sandwich Loaf. She said it made great panko. So we made some the old fashioned way by grating with a box grater. Didn't take long to have enough with all that work in grating. Now we will get out the Cuisinart to do this. Thanks for the technique.
Was that a WFO Parm? I know it probably wasn't unless you making pzza and bread too, but it sure sounds tasty. Those of us that don't have one think we would make every meal in it if we did :-)
Thinking of teketeke and her excellent White Sandwich Loaf along with some other lovely bakers fluffy white sandwich loaves was also on my mind while making the panko.
Baking the Eggplant Parm with the burning wood still in the oven is excellent. Also, roasting the eggplant first but, then that's a little different recipe. You can make a lot of food with preps done the day before and plenty of company for dinner. I think everything tastes better over an open wood flame.
I would make every meal in the wfo if it were feasable and good wood for cooking were less expensive, last wheelbarrel full of oak was $75 and up for mesquiste. Once I burned up a whole oven full, I had put it in the oven after a firing to dry it out. The oven was much warmer than I thought...the day morning a big pile of ashes..lesson learned...the wfo oven has great heat retaining..unfortunately I couldn't use it as I was going out of town that day :/
There is a wfo oven all organic resturant here..but, like you I'm retired and that requires to much work.
Sylvia
Perfect!
Always wanted to know how to do this...
Thanks for sharing.
Michael
Thank you and your welcome, Michael!
Sylvia
I make bread crumbs with remnents of sourdough and baguettes often, but I was still buying Panko--most recently, a week ago. I never thought to look for a recipe online. I guess I thought their making was another mystery of the East. Thank you.
David G
Me too, 'lol'! Quess I had a light bulb moment :)
Sylvia
So that's how they're made, Sweet! Like a lot of other folks I had a notion they had some special Asian type formulation or process, but this is as easy as pie. Love it when you show your cooking Sylvia. It always looks delicious and never fails to make me hungry. Thanks for posting this! :^)
Cheers,
Franko
Your welcome and thanks for the nice comments!
To hot to do much baking. So here's last night's cooking for you :)
Organic Chicken Piccatta served over blanched spinach.
Dipped in Emeril L. Cajun spiced flour...hummm, no panko here!
My low carb style. To make up for all that homemade pasta :)
Mike's comment was the best after first bite...'Lot's of flavor'.
Hope it makes you hungry :)
Sylvia :)
for your cooking but, then you would have to throw me out and I wouldn't fit through he door :-) Love the spinach bed and the mushrooms for a topper too. Nicely done.
The shredder disc- brilliant! Eggplant parm is one of my all-time favorite foods, yours looks superb. I have so much bread in my freezer from baking test loaves- suffice it to say I will never again need to buy bread crumbs. Can't wait to run it through the FP, thanks very much for the tip!
FlourChild! @ dabrownman..you would have to join Mike on his daily cycling routines :)
Sylvia
I'm going to shred the bread, and will be trying drying in my dehydrator instead of in the oven for a really dry crumb without the toasting that the oven tends to do. I made two loaves of bread for stuffing a few days ago, sliced and diced it, and dried it in the dehydrator, and now I have instant stuffing mix. My bread already has all the herbs and spices in it, so it is very much like the Pepperidge Farm mix. I love the texture of the dehydrated stuffing bread over the croutons I make in the oven. In the dehydrator, the bread cubes are light and crispy without being hard. In the oven, my croutons are hard; almost tooth busters, so I'm going to switch those to the dehydrator, too. Truthfully, the stuffing bread makes some of the most flavorful and delicious croutons you could hope for!