![]() ![]() If the item to be breaded is too dry for the coating to stick, the item may first be moistened with buttermilk, raw egg, egg wash or other liquid.īreading contrasts with batter, which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. Breading is well suited for frying as it lends itself to creating a crisp coating around the food. Breading īreading (also known as crumbing) is a dry grain-derived food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. The word パン粉 (panko) is derived from pan, giving us the word for bread in Japanese (derived from the Portuguese word "pão" for bread), and -粉 (-ko), a Japanese Kanji indicating " flour", "coating", "crumb", or "powder" on occasion, when used as a suffix (as in komeko, "rice powder", sobako, " buckwheat flour", and komugiko, " wheat flour"). ![]() The Japanese first learned to make bread from Europeans. Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam. It is often used on seafood and is typically available in Asian markets, speciality stores, and many large supermarkets. ![]() Outside Japan, its use has become more common in both Asian and non-Asian dishes. It has a crisper, airier texture than most types of breading found in Western cuisine and maintains its texture baked or deep fried, resulting in a lighter coating. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. Panko ( パン粉) is a type of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Baked panko crusted pork with pineapple sauce over udon ![]()
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