Just an FYI about panko bread crumbs. Since they are so expensive I have been making my own with 100% satisfaction. I save and freeze all my end pieces of white, wheat and sourdough bread and use it for toasted bread crumbs and for making croutons. So for panko I just pull out the white only and pulse them in the food processor - don't over do it, you want super small shreads rather than super fine crumbs. I bake in the oven until dry, but not browned. I just made the best deep fried zucchini and shrimp the other night. And these are sooooo much cheaper than those lilttle boxes of Japanese bread crumbs. I am not sure what Progresso charges but I am sure I am way better off with my left over bread, or just buying a loaf of the store brand cheapo depot white bread, which would make a lot more than one of those little boxes. I saw a recipe on line and this guy said he worked with a Japanese chef for years and his favorite way to make panko was to use Weber bread. So if it's good enough for a Japanese chef it should work for lil ol me.
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