/ck/ - Food & Cooking

[Anonymous No.12880196]

Tried using Panko crumbs for the first time. the first recipe i found said use mayo as a base for the crumbs to stick to. What do you guys use?

[Anonymous No.12880239]

>>12880196
tf is that?
i'm making stuffed fish in a little bit with panko.

[Anonymous No.12880251]

>>12880239
boneless chix breast with panko crisped in the broiler for 2 mins at the end

[Anonymous No.12880690]

>>12880196
Butter and egg

[Anonymous No.12880740]

>>12880196
Mayo as glue? You know thats like 90% vegetable oil, and the emulsification will break and return to vegetable oil as soon as it hits the heat. Oil is a lubricant, not a sticky glue. There is a small content of egg, but why not just use egg? The classic flour-egg-panko method cannot be beat, press it in and let it set in the fridge for 30+ minutes. By far the best way to glue those crumbs on.

[Anonymous No.12880771]

>>12880740
>t. pedantic retard
Mayo works fine for adhering crumbs to meat as long as you don't slather tons of it on there.

[Anonymous No.12880901]

>>12880771
sure, but egg is better

[Anonymous No.12880944]

>>12880196
>Tried using Panko crumbs for the first time. the first recipe i found said use mayo as a base for the crumbs to stick to. What do you guys use?
Mayo, mayo+mustard, dijon mustard, ranch dressing, yogurt dressing, most other dressings....yea, they all actually do work! The fat in the dressing acts like other recipes that require you butter the crumbs with a drizzle or actually do the crumbs or pre-butter the crumbs, to make them browned and crunchy during cooking. The genius of using mayo is the oil barrier can keep the meat moister and stops a little of the drying out. When pan frying, the 3 step, flour+egg+crumbs is better, but when oven baking the flour and egg can be a bit of a problem, and you'll find the results are absolutely not bad with the mayo. Protip: when you buy actual shake n bake? They say to dampen the meat with water, before putting into the plastic bag to shake on those crumbs. Their crumbs are pretty oil logged. But they don't ask you to use egg (protein and water), nor flour, which can come out pasty and uncooked when not deep fried.

When using panko, know that you do get a satisfying crunch texture, but you are missing some of goodness of deep browning. To account for that tiny edge of missing flavor, blend in something else with it, from fresh snipped or dried herbs, citrus zest, flavorful cheese, real butter, delicious not bland oil, or some other seasoning ideas. I love the mustard coating before breading, since it does add intense flavor.

[Anonymous No.12881972]

>>12880196
mix a little dijon mustard in with a few eggs, dip chicken in flour, then in the egg mixture, and then in the panko. Make sure you seasoned the flour and panko with salt and pepper

[Anonymous No.12882033]

>>12880196
Just use whatever. It sticks really well. I just tried some goat cheese in panko earlier for burgers and I dipped it in flour, egg, and then panko. Fried in hot avocado oil.

[Anonymous No.12882055]

The one from the restaurant have that fragnant aroma that I can't duplicate, is it the oil that they use to fry?

[Anonymous No.12882414]

>>12880901
based

>>12882055
or may be spices.

[Anonymous No.12883179]

>panko

[Anonymous No.12883196]

BAKED mayonnaise

mfw

[Anonymous No.12883210]

>>12880944
the recipe called for mixing spices in with the mayo before spreading and adding some basil/seasonings to the panko crumbs before applying to the chicken.
yes the chicken comes out juciy but it makes me feel like its undercooked and chewy even though it cant be because my dig thermometer reads up to 190F when i stick in it (which is way past the safe temp for poultry)

[Anonymous No.12883212]

>>12880196
>mayo
what the fuck is wrong with you

[Anonymous No.12883290]

>>12880196
Egg, Panko, repeat.

[Anonymous No.12884092]

i know someone with the last name Panko
she was cute