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Panko Crumbs are flaky, coarse, dried breadcrumbs that can be used instead of fresh breadcrumbs.
They are sold in Asian stores in cellophane bags.
Cooking Tips
Take day-old bread, minus the crusts. Crumb the crusts by hand (not the food-processor; that would make them too fine.) Spread out on a tray and let sit out for several days until they are crunchy. Pack into tightly-sealed containers or bags and store in the cupboard.
Storage
Store indefinitely in a cupboard until opened. After opening, freeze leftovers or pack into tightly-sealed bags or containers.
Other entries for Bread Crumbs
Dried Bread Crumbs, Fresh Bread Crumbs, Panko Crumbs
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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