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Ming says: Can you fall in love with bread crumbs? I did when I first tried panko, the coarse Japanese bread crumbs that are also airier than Western kinds, and therefore make the most delicate crusts; they also fry to a gorgeous golden brown. I've long used panko for all my breading and found it superior even to homemade crumbs madewith good bread.
Here, I've flavored panko with thyme, basil, ginger, and chile heat, which makes the crumbs a really exciting ingredient and one you'll use often. The flavored crumbs also store beautifully.
Spiced Panko is the best possible breading for a wide range of cutlets, whether poultry, meat, or fish. Use it as part of a coating that also includes flour and eggs. The panko makes a great topping for three-bean and other casseroles, or for vegetable gratins. Sprinkle it on top about 10 minutes before the dish is done. For the best fried onion rings, soak onion slices in buttermilk for at least an hour and up to overnight. Coat with the panko and deep-fry at 375°F until the rings are golden, 6 to 8 minutes.
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I can understand the falling in love comment about Panko Breadcrumbs! I would not use any others anymore. Everything is crispier and tastier. mmmmmmm
Ming is great. but cannot find the receipe for Ginger Semolina Cake. Episode 4 Ginger/Lemons Would love to make for my husband's birthday.
Ming has the best web site regarding his recipes, but having hard time find a particular recipe he had in Create
Meatballs with panko steamed with chinesse cabbage