Panko - Ingredients, Substitutions and Equivalents

Cooking Dictionary - Ingredients Substitutions and Equivalents
Our cooking dictionary includes over 2500 cooking ingredients and culinary terms. Terms include a description, a picture, ingredient substitutions and equivalents as well as *nutritional facts. When possible we include links to recipes and "where to buy" and more information. *Nutritional data not available for every item. Browse the dictionary by clicking on the alphabetical index or search using the search box below.


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		Panko japanese bread crumbs Japanese coarse bread crumbs used for coating various foods for frying such as fish. There are two types, "tan" made from both the bread and crust or "white" made from bread with the crust removed. The resulting crumbs tend to be more light and airy than the crumbs commonly used in American cooking Read More panko.htm Ingredient Substitutions Make your own: Process chunks of bread through the shredding disk disk of a food processor. Spread the crumbs on a baking sheet, bake in 300 degree oven until dry but not toasted about 6 minutes, shaking the sheet twice while baking.

		Recipes
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