By Panko (Japanese breadcrumbs) has been mentioned several times recently on the cooking shows. I decided to try panko and discover what the praise was about.
After skimming several recipes on-line, I settled on something simple: panko-breaded goat cheese.
Here are the ingredients: Goat cheese, flour, egg (to be scrambled) and panko.
I'm about to cut the goat cheese into 1/2"-3/4" slices, then dredge them in the flour, shake off the excess, dip them thoroughly in the mixed egg and finally push them all about in the panko. Tip for cutting the cheese: dip the knife blade in hot water between slices, and use a tableknife to scrape the slice off of the cutting blade.
All dressed up and someplace to go...into hot canola oil.
The recipe called for 375 degree oil. Someday I may get a thermometer that reads that high. For now I waited until the oil was nicely hot (determined by holding my hand momentarily an inch above the heating oil), then eased the rounds in. Getting to 'golden brown' took about one minute per side.
Drain the rounds on a plate with paper towels. It doesn't take long for them to cool enough for eating.
They were delicious. The cheese was soft and warm with a wonderful light, acidic bite. The panko was as-advertised: crisp, crunchy and delightful.
The reciped suggested serving with honey for drizzling. Michele liked that combination very much. I opted for spicy brown mustard, and was very pleased. So this dish appealed to palates from both Venus and Mars.
Verdict: Panko and this recipe are both definite thumbs up.
You have goats ?
Haven't you herd?
For those of us not wise in the way of culinary science, why use Panko at all?
Maybe the goats aren't keen on it?
Tiff, panko is used wherever a person would want breadcrumbs, as in breaded fish, breaded chicken, etc. I may try a baked onion-ring recipe with panko.
From the taste perspective, panko adds a better crunch and flavor than standard breadcrumbs.
There are almost certainly scientific reasons for breadcrumbs, but I am only guessing at them. It may be, for instance, that breadcrumbs (including panko) have benefits such as keeping the food more moist, giving it more texture and influencing the amount of oil that is or isn't absorbed. On the oil absorbtion idea, Alex told me that panko has an almost crystalline shape, which may reduce the amount of oil the food takes on.
Maybe we should email Alton Brown for a better explanation.
Alton Brown is a great idea. That shows you how much we have talked about this, Tiffany, when I have to tell my husband on our blog...But, back to the Panko, the goat cheese rounds were delicious, and I like the cheese, but the coating gave it an extra good crunch. Would be a great appetizer. I was concerned about the oil, and told Don that. He must have mentioned it to Alex.