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Chef Alton Brown: How Panko Bread Crumbs are Made
By FBWorld Team
Sometimes
in cooking, a crispy, crunchy texture is a must. One of
the most reliable ways to achieve this result is fry something.
But we don't always want to a) eat something deep fried
and b) have to deal with a pot full of frying oil afterward.
The answer? Panko
bread crumbs.
These
Japanese bread crumbs have a jagged, coarse texture that
allows them to crisp up as if they've been deep-fried,
even if they've just been baked or toasted. They also
stand up excellently to an actual deep-fry, if you're
in the mood, like in the Japanese pork schnitzel dish
tonkatsu.
While panko makes an amazing breading for shrimp, pork
and chicken, it also adds texture and depth to macaroni
and cheese and gratins, and gives body to stuffed artichokes.
We rounded up a few of our very favorite panko recipes
for to try, but first, Alton Brown is going to tell you
about the bizarre method by which these breadcrumbs are
made - they're electrocuted.
Click
Here to See the Alton Brown Video
Alton
Brown's favorite presentations have to do with scientific
revelations as to how ingredients work in the kitchen.
Enjoy this one minute video on how Panko bread crumbs
are made.
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