Panko Breadcrumbs

Posted Wednesday, February 22nd, 2012
By Marc Gottlieb

I thought I would start off this new section of the site with a simple procedure.

Panko, which simply means ‘breadcrumbs’ in Japanese, are different than the breadcrumbs Western cuisines are familiar with in a few ways. When making panko, the crust is removed from the bread first, or it’s baked without a crust altogether. Panko starts out as much softer bread than Western breadcrumbs, which are typically completely stale before they’re ground up. As a result, the panko crumb is larger and more airy than its western counterpart.

There are two ways to make panko at home. The first is the more traditional method (a tradition that stretches back seventy years…), the second a more convenient method. Then there’s a third, but you’ll have to read on.

General Preparation

Start with day-old whole white bread. Baguettes work very well. Shifon, my local bakery has half-price items after 7:00PM.

Cut the crusts off the bread. Reserve the crusts for regular bread crumbs.

Method 1

Dry the bread in a very low-heat oven for an hour.

Grate the dried bread on a grater.

Method 2

Pulse the bread in a food processor.

Air dry the crumbs on a sheet pan.

Both methods have their advantages and disadvantages. Method 1 is available the same day, gives you a consistently smaller crumb, but it also creates more panko ‘dust.’ Method 2 takes longer and you get larger pieces that have to be further crumbled once they’re dry, but you get more volume of panko when you’re done.

Hybrid Method

What I’ve done is to combine the two methods by drying the crumbs in a low-heat oven after they’re processed. That way, I get the pieces the right size and they can be ready in a relatively short amount of time.

Got some more time to waste? Try one of these:
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4 Responses to “Panko Breadcrumbs”

  1. Great Tips! I use panko when I make these “Crab” Cakes. Why pay so much for a small container when you can make your own panko bread crumbs for pennies? (or in your case, shkalim)

    link to recipe:
    http://www.alibabka.com/2011/09/shnitzle-cholent-and-crab-cakes.html

  2. [...] pulled the panko breadcrumbs from the pantry, as well as bag of dried cranberries. Back to the fridge and I found my orange [...]

  3. Joyce Beck says:

    Try $1.00 bread without crusts-pulse in blender-spread on oven tray -put in low heat oven-bake for 4 mins-shake-bake for another 4 mins-let cool thoroughly-freeze. Simple

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