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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)
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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
seasoned. The uncommon tan panko is made from the whole loaf. Unlike ...