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Panko Pondering

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Panko Pondering

bk | May 10, 2004 03:27 PM

Seems like many fish recipes these days, suggest Panko.

Since I'm new to the Panko scene I'm curious about the different types. I visited a Japanese market today, saw many brands and noticed that most Japanese-made Panko had Palm Oil among the ingredients whereas the Italian-American Fish store-made Panko did not (ingredients were wheat flour, dextrose, yeast and salt).

Is there a reason to use one over the other? If the Japanes version is preefered is there a particular brand I should look for?

Finally, which cuts of fish go best with Panko and there are any non-fish dishes that Panko is preferred.

Thanks

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