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Panko
Mar 17, 2009 21:29:51 GMT
Post by bazfaz on Mar 17, 2009 21:29:51 GMT
Many thanks to Mockchoc for sending us a pack of Panko. Tonight I cooked breast of chicken coated with the Panko. It was delicious. I gave it a real tough trial, cooking the chicken breast first before we had our starter. But it was still crisp when we came to eat it. Really good.
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Panko
Mar 17, 2009 21:34:27 GMT
Post by Deleted on Mar 17, 2009 21:34:27 GMT
What was that again? I know we talked about it, but I have a short memory span.
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Panko
Mar 17, 2009 21:42:17 GMT
Post by bazfaz on Mar 17, 2009 21:42:17 GMT
What? You haven't googled it? Nor have I.
I confessed ignorance of Panko so Mocksie sent me some. It is basically Japanese breadcrumbs for coating foods before frying. The coating really does stay crisp.
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Panko
Mar 17, 2009 21:44:07 GMT
Post by Deleted on Mar 17, 2009 21:44:07 GMT
Oh, that's right. I once annoyed my parents by telling them that I was completely sick of "crisp".
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Panko
Mar 17, 2009 23:46:43 GMT
Post by Don Cuevas on Mar 17, 2009 23:46:43 GMT
I make breadcrumbs by grinding up stale bolillos and "Pan Francés" in my food processor.
In fact, that reminds me to do some now.
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Panko
Mar 18, 2009 2:27:04 GMT
Post by bixaorellana on Mar 18, 2009 2:27:04 GMT
...... It is basically Japanese breadcrumbs for coating foods before frying. The coating really does stay crisp. Baz, is the writing on the package in Japanese? I wonder what's in it to make it retain crispness. Cornstarch or arrowroot, maybe?
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Panko
Mar 18, 2009 6:21:08 GMT
Post by mockchoc on Mar 18, 2009 6:21:08 GMT
I'll answer for him as he isn't here right now.
The bag says it's made from these things.. wheat flour, vegetable oil, salt, sugar, yeast, soy flour, emulsifiers and enzyme. (whatever that means).
It is great on prawns, scallops, pork steaks etc.
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Panko
Mar 18, 2009 9:34:08 GMT
Post by bazfaz on Mar 18, 2009 9:34:08 GMT
Thanks for answering for me, Mocksie. I wasn't here because I was still getting dressed. Normally I whiz up breadcrums like Don does but the Panko definitely retained crispness better.
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Panko
Mar 18, 2009 19:00:43 GMT
Post by spindrift on Mar 18, 2009 19:00:43 GMT
Dear Mocksie has sent me a packet of Panko as well! I'm looking forward to dipping prawns in it. In Japan Tonkatsu is a popular dish. It is breaded and fried pork cutlet. en.wikipedia.org/wiki/TonkatsuI might try this.
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Panko
Mar 18, 2009 19:03:02 GMT
Post by spindrift on Mar 18, 2009 19:03:02 GMT
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Panko
Mar 18, 2009 19:03:16 GMT
Post by gringalais on Mar 18, 2009 19:03:16 GMT
I love it. Weird you guys can't find it where you are. I am able to get it in the hypermarket here in Chile.
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Panko
Mar 18, 2009 19:10:22 GMT
Post by Deleted on Mar 18, 2009 19:10:22 GMT
I haven't looked for it, but I will take a look next time I am at the store.
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Panko
Mar 18, 2009 20:22:54 GMT
Post by Don Cuevas on Mar 18, 2009 20:22:54 GMT
I love it. Weird you guys can't find it where you are. I am able to get it in the hypermarket here in Chile. Perhaps because Chile has a substantial Asian, esp. Japanese, migrant population?
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Panko
Mar 18, 2009 21:32:48 GMT
Post by spindrift on Mar 18, 2009 21:32:48 GMT
Goodness...has it?
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Panko
Mar 18, 2009 21:55:17 GMT
Post by gringalais on Mar 18, 2009 21:55:17 GMT
I wouldn't say substantial. There are some people of Japanese descent, mainly via Peru, but it's not much compared to Peru and parts of Brazil.
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Panko
Mar 19, 2009 2:25:03 GMT
Post by hwinpp on Mar 19, 2009 2:25:03 GMT
This got me thinking... Are pan (Japanese) and pang (Khmer) both from pain?
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Panko
Mar 19, 2009 3:16:22 GMT
Post by bixaorellana on Mar 19, 2009 3:16:22 GMT
While we wait for Spindrift to see your question, I'm going to guess that pan for bread entered Japan by way of the Portuguese, who probably also brought the pan/bread.
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Panko
Oct 14, 2009 19:21:13 GMT
Post by bixaorellana on Oct 14, 2009 19:21:13 GMT
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Panko
Oct 15, 2009 10:20:13 GMT
Post by existentialcrisis on Oct 15, 2009 10:20:13 GMT
From what I can gather, Panko is just becoming more popular internationally. It's becoming sort of a buzz word... I dunno. I see it in the ordinary bread crumb shelf at my grocery store. No need to shop at specialty asian stores...
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Panko
Oct 15, 2009 10:41:55 GMT
Post by Deleted on Oct 15, 2009 10:41:55 GMT
We don't really have a "bread crumb shelf" in the stores in Paris, since stale French bread lends itself perfectly to making bread crumbs at home. At most, one brand of "chapelure" can be found somewhere near the flour.
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Panko
Oct 15, 2009 16:02:06 GMT
Post by spindrift on Oct 15, 2009 16:02:06 GMT
Hwinpp - I have no idea. Sorry I didn't get back earlier on this.
I'll ask my Japanese friend about the origination of 'pan'....she'll look up the kanji and let me know.
* what am I saying? I'm thinking there isn't a kanji for 'pan' because the Japanese didn't eat bread until the 'gaijin' entered their country. Pan can only be written in Katakana....I'll find out.
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Panko
Oct 15, 2009 16:17:20 GMT
Post by spindrift on Oct 15, 2009 16:17:20 GMT
Ok. This is the answer. As I thought - there is no kanji for 'pan'. Bread, as we know it in the west, only arrived in Japan with the foreigners - the Dutch and the Portuguese. 'Pan' is written in Katakana.
Prior to this, the only bread that the Japanese ate was steamed bread made out of rice flour, oat flour or even wheat flour (but most usually rice flour). It is interesting to know that the Japanese did not use ovens but cooked their food on a bbq-type of arrangement.
Today they love to eat 'Anko pan' which is a steamed white rice flour bun filled with sweet red bean paste. I'm rather greedy when it comes to eating Anko pan or even just Anko. The only place to buy anko-pan in England is the Japanese Centre in Piccadilly.....yummy.... (most foreigners detest the taste)....
I was also told that 'Pan -pan' means Prostitute.
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Panko
Oct 15, 2009 16:59:05 GMT
Post by Deleted on Oct 15, 2009 16:59:05 GMT
Meanwhile I have read that the Vietnamese 'bahn' is a corruption of the French 'pain.'
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Panko
Oct 15, 2009 19:57:24 GMT
Post by bixaorellana on Oct 15, 2009 19:57:24 GMT
Well, since it seems that Panko is nothing more than grated stale bread toasted after being grated, it seems that those finding themselves with a stale French loaf need only add one step to the crumbing process to arrive at Panko......... or bahn-ko ....... or pain-ko
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Panko
Oct 16, 2009 3:15:16 GMT
Post by hwinpp on Oct 16, 2009 3:15:16 GMT
Thanks SD.
K2, that might be possible. I've seen 'banh' that are noodles too. Might just have something to do with flour.
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Panko
Nov 12, 2009 14:29:04 GMT
Post by Deleted on Nov 12, 2009 14:29:04 GMT
I have still not come across Panko in Paris. However, I have not visited the Japanese grocery stores which I assume would automatically have the stuff. I keep looking in the other Asian places, because they always have so many Japanese products, too.
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Panko
Nov 12, 2009 16:24:10 GMT
Post by bazfaz on Nov 12, 2009 16:24:10 GMT
There is no Panko here either, not even on the oriental stall at the Cazals Sunday market.
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Panko
Nov 13, 2009 1:19:56 GMT
Post by bixaorellana on Nov 13, 2009 1:19:56 GMT
Well, have you all even tried to make it, now that you see how easy it is? Or perhaps you only read the last couple of posts in each thread, hmmmmmmmmmmmmm?
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Panko
Nov 13, 2009 3:19:13 GMT
Post by cristina on Nov 13, 2009 3:19:13 GMT
I always wondered what made Panko unique. I usually make my own breadcrumbs so never have bothered to buy Panko (its readily available here). But I think I will try putting the crumbs in the oven to see the difference. I can imagine that it would have a crispy effect.
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Panko
Nov 13, 2009 8:07:06 GMT
Post by bazfaz on Nov 13, 2009 8:07:06 GMT
Bixa, I do know how to make breadcrumbs both fresh and toasted. Panko includes something other than just plain old wheat breadcrumbs (but now I have finished the packet and thrown it away I cannot tell you what).
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