|
|
Article: JAPANESE BREAD CRUMBS PACK A CRUNCH
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- September 29, 2004
- Author:
CopyrightCopyright 2004 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
There is an old Polish proverb that claims in order for fish to
taste right, it must swim three times; in water, in butter, and in
wine. Apparently, the orator did not try panko. Nothing beats a
fillet of firm white fish, coated in butter and dredged in the
delicate, very crisp Japanese bread crumbs.
Think of panko as the superior, five-star cousin to preseasoned,
finely ground supermarket crumbs. Panko is not made of rice, as
some think, but rather of tiny flakes of bread ground from
traditional yeast-risen dough. The most commonly available panko is
white, made from the crumb of the loaf. The crumbs are not