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The Panko technique I use is one that I use for a lot of recipes, but never really told anyone. It's a little secret that I use that I'm about to share with you.
Take half the portion of Panko, and lightly grind them up with a mortar and pestle. You should turn the mixture into a rough powder. Don't make it too fine though. Mix the unground and the ground Panko back together so you can coat your food. This gives you large, medium, and small bits of Panko that cover your food at different degrees of height. The Human tongue is amazing in the fact it can detect the smallest of differences in the size of things it is tasting. Use this to your advantage. The different levels of breading makes food crunchier with a more pleasant texture on the tongue.
Potato Bacon Croquette Recipe
http://www.furaffinity.net/view/12667675/
Take half the portion of Panko, and lightly grind them up with a mortar and pestle. You should turn the mixture into a rough powder. Don't make it too fine though. Mix the unground and the ground Panko back together so you can coat your food. This gives you large, medium, and small bits of Panko that cover your food at different degrees of height. The Human tongue is amazing in the fact it can detect the smallest of differences in the size of things it is tasting. Use this to your advantage. The different levels of breading makes food crunchier with a more pleasant texture on the tongue.
Potato Bacon Croquette Recipe
http://www.furaffinity.net/view/12667675/
Category Photography / Tutorials
Species Unspecified / Any
Size 1168 x 658px
File Size 90.7 kB
Panko is a Japanese Styled Bread crumb used in a lot of Asian Cuisines. The only real difference is that Panko is made from bread that do not have their crusts. This makes the crumbs lighter, and whiter. They are also not as heavily flavored as Western styled Breadcrumbs. :3 You can Panko from the oriental section in your grocery store, or from most Asian Grocery Stores.
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