It's best to try and use the grater disc that came with your food processor after you have dried out your bread as you would for making croutons. Doing that with a hand crating is challenge. What I heard people say you can do is to try and grate your bread. You will want to use crustless white bread to make it. Is it possible? It's not easy to exactly replicate When using Panko you are less likely to have soggy food and it should be your life's mission to avoid soggy foods! ❔ Can You Just Make Your Own Panko? The more airy, flakiness of the Panko bread crumb not only will make your fried foods crispier but less oil can be absorbed. This is especially true if you are going to deep fry whatever food your covering in bread crumbs. However, your never get quite the same crispy texture with regular bread crumbs. I don't change the amount I use when I swap either way. You can also swap the other way and use traditional ones instead of Panko. I have used Panko in recipes for meatballs and meatloaf that calls for traditional breadcrumbs. On the right is fried shrimp coated with Panko breadcrumbs. On the left is fried shrimp coated with traditional breadcrumbs. I have seen an increase of Panko products on the market, including different flavored versions ( although I would prefer to add my own herbs to the dish I am making instead of buying the herbed Panko). We use it mostly for coating chicken tenders but has also used it with a pork chops or a pork cutlet, cod, and shrimp. We have fallen in love with Panko in our house and they are now the only bread crumbs we will purchase. This allows them to provide a crispy coating that starts crispier and stays crispier longer. Panko is more coarse than traditional breadcrumbs. I have described them to people as looking like someone took some croutons and smashed them to bits. They are all different sizes - kind of like snowflakes - and more jagged in appearance. How do the Panko crumbs compare? Notice the size, shape, and uniformity as compared to the regular ones. Process on high speed for about a few seconds or until the bread resembles medium crumbs. Cut or tear the bread into small pieces and place it into a food processor. The crumbs are round and somewhat uniform. Preheat the oven to 150☌ (300☏) Remove the crust from the bread and discard (or keep to make regular breadcrumbs). What do you notice about the regular ones? Look at the size and the shape of the crumbs. The crumbs on the right are Panko breadcrumbs. The crumbs on the left are regular breadcrumbs. One look and you will see how these two types of bread crumbs differ.
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