Panko Gains Popularity among American Cooks
Japanese Breadcrumbs Add Crunch, Less Calories to Conventional Foods
Mar 28, 2009
Consumers have something new and crunchy to bite into these days. Say goodbye to soggy casseroles and fried foods that add too many calories and a greasy taste. An Asian sensation is hitting the grocery shelves and is finding its way into traditional American cuisine. Panko is stirring the interests of local restaurants and home cooks all over the country.
What is Panko?
Panko is the Japanese word for breadcrumbs. Progresso Foods summarizes this new ingredient: "A flaky bread crumb with a course texture and jagged edges, panko imparts a delicate crispiness perfect for frying or baking." At 110 calories per 1/4 cup – that's slightly less than traditional crumbs – even dieters can afford to splurge now and then. Less panko is needed for frying, so foods absorb less grease.
Until recently, panko was difficult to find and was available only in Asian food stores. Panko has already gained approval in many households, and has even found favor with popular television chef, Curtis Stone. While it's hard to believe that anyone could get excited about a few breadcrumbs, panko is probably the best filler ever to compliment a crab cake.
How is Panko Used in Recipes?
Panko can be added to foods in a variety of ways, and can be used as a substitute wherever breadcrumbs are used. The uses for panko are limited only by a cook's imagination. S.E. Smith, author of the online article, "What is Panko?" (WiseGeek), states, "There are two forms of panko. White panko is made from crustless bread, while tan panko is made from the entire loaf."
Give seafood a gourmet touch: Combine panko with the filling ingredients for stuffed crab, flounder, or shrimp. Add favorite seasonings to panko for frying shrimp, scallops, oysters, and fish fillets. Add a new twist to meatloaf recipes, chicken tetrazzini, fish cakes, and any other recipe where regular breadcrumbs are incorporated into the recipe or used as a topping.
Add panko to lasagna, or top scalloped potatoes and bake until golden for a bit of crunchy texture. Serve eggplant baked or fried with panko for just the right amount of satisfying crunch. Add panko to most any vegetable dish, quiche, or even stuffed mushrooms for a change of pace. Liven-up macaroni and cheese with a delicate buttery-crunch golden-brown topping. Top favorite casseroles and make any meal spectacular.
How Does Panko Reduce Calories in Foods?
Traditional breadcrumbs absorb liquids and oils to the point of becoming soggy and heavy. Using the same measurement of panko, significantly less liquid is absorbed. Plain panko tastes rather bland by itself, but added to a recipe the crumbs take on the seasoning flavors of the food. Panko is not as fine as traditional breadcrumbs, and the shape of panko makes it less dense. Less panko in recipes and fried foods means a lighter texture and fewer calories.
Where is Panko Sold?
Thanks to the efforts of Progresso Foods, panko is now available in many American supermarkets. Progresso offers both the plain (white) panko and an Italian-seasoned panko to customers. Consumers can buy panko in most grocery stores wherever breadcrumbs are sold.
The uses for panko in cooking and baking are many. The large size and course texture of the flakes makes panko perfect for frying. The end result is pleasantly crispy fish, chicken, or chops that taste light and flavorful. Add panko to vegetable dishes, pasta, and meat dishes for full-bodied taste and flavor. A versatile ingredient that has fewer calories, panko is sure to become a new American cooking tradition.
 |
 |
