On Mon, 17 Aug 2015 07:24:29 +1000, Jeßus > wrote:

>So I finally bought and tried some panko recently. Wasn't very
>impressed with it with chicken thigh fillet (I think my breadcrumb
>mixture is much better for that), but last night I cut a salmon fillet
>into double finger sized pieces and coasted them in panko, then cooked
>in butter (with a dash of olive oil)... wow, I loved it
>
>The 'blandness' of the panko was perfect for that salmon - had I made
>a fancy breadcrumb mix with lemon, cheese etc. it might have been
>nice, but probably would detract from the delicate flavour of the
>salmon. Ditto with the texture of the two mixes.
>
>Anyway, I'm now a panko convert... for some things at least.

I usually use white rice flour. That being said, I do use panko on
occasion, sometimes I put it in a plastic storage bag and whack the
heck out of it with a rolling pin if I want a finer crumb. .

koko

--

Food is our common ground, a universal experience
James Beard