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Panko


Kanishka
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I get them at the Asian Market next to Kingstown library.Way cheaper than the grocery store ( I believe I've gotten them both at Safeway and Giant) Otherwise, I just throw a few pieces of good old white bread in the Braun quick chop. Breaded veal for parmagiano using that and store crumbs 2 nights ago.

Edited by monavano
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I have just decided to make eggplant parm tonight, and the recipe calls for panko. Do you think I can get this at Giant/Safeway, or is a trip to Whole Foods or Trader Joe's in order (in which case, I may just substitute bread crumbs or matzoh meal; or, defer to another night)? World Market doesn't carry it.

Thanks.

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I have just decided to make eggplant parm tonight, and the recipe calls for panko. Do you think I can get this at Giant/Safeway, or is a trip to Whole Foods or Trader Joe's in order (in which case, I may just substitute bread crumbs or matzoh meal; or, defer to another night)? World Market doesn't carry it.

Thanks.

I know I've panko at Trader Joe's in the past but that is no gurantee that they will be carrying it today! Not sure about Giant or Safeway as I shop there so rarely....
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Eggplant parmesan really doesn't need breadcrumbs. Just sprinkle Parm on the top and dot with little pieces of butter to let a golden crust form on its own.
I was just thinking that eggplant parm may be better off with the finer grain of "regular" breadcrumbs than with panko.
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I was just thinking that eggplant parm may be better off with the finer grain of "regular" breadcrumbs than with panko.

Thanks for the suggestion; I plan to do that if I can't get panko at the Giant. FWIW, I am following the recipe from Aug 04 Gourmet, which had a pretty high "fork" rating. (I'm not a great cook, so I tend to follow tried and true recipes.) One feature I like about Epicurious is the "comments" section, where you can find out whether you should use extra garlic, cook longer, etc.

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Traditionally, eggplant parm has neither garlic nor breadcrumbs.

Of course, personal taste matters most (cf. the Chili thread). Personally, I like using a simple tomato sauce vs. uncooked, canned plum tomatoes which others swear is more authentic. Parm only, no mozzarella, though the latter would be requisite in Naples, I suppose.

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Guys! I would like to tell you this: You can simply make panko without going WF or Asian market. Just put a couple of slice of bread into a food processor and push the pulse button. When this home-made panko is fried, the moisture is evaporated fast and it gives you light and crispy texture.

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