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I was asked- WTF panko?

EWSflash Sep 15, 2011 07:13 PM

A friend has developed a case of the ass about panko. She and her DH sometimes have leftover bread that they make crumbs out of and they don't see why panko is considered so much better, given that the Japanese aren't known for their bread (not gonna go there, I don't know if they are or not though I suspect not). I keep saying "Panko is just better, it just is" and she rejects that and needs to know why. Can anybody tell me/us why? What is it in the process of making panko that makes it better than our bread crumbs?

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  1. Jen76 RE: EWSflash Sep 15, 2011 09:18 PM

    I don't know why. I only know that I like the satisfying crunch that panko gives to certain dishes. I can't achieve that with regular bread crumbs. That being said, I like regular bread crumbs, too. I just use them differently.

    1. ipsedixit RE: EWSflash Sep 15, 2011 09:25 PM

      See these links:



      To make a rough analogy. It's like the difference between table salt (breadcrumbs) and sea salt (panko).

      1. JK Grence the Cosmic Jester RE: EWSflash Sep 15, 2011 09:49 PM

        Panko is coarser than regular bread crumbs, and therefore gives more crunch than regular bread crumbs. It's especially good when frying something that you want to turn out extra-crispy. You can approximate panko at home by running sliced bread through a food processor's shredding disk without using the pusher, then baking the bits in a slow oven until they're dried out.

        2 Replies
        1. re: JK Grence the Cosmic Jester
          ipsedixit RE: JK Grence the Cosmic Jester Sep 15, 2011 09:59 PM

          Just be sure to remove the crust.

          1. re: JK Grence the Cosmic Jester
            EWSflash RE: JK Grence the Cosmic Jester Sep 16, 2011 11:23 AM

            Shredding it- brilliant!

          2. j
            janniecooks RE: EWSflash Sep 16, 2011 12:52 AM


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