To Michael in Phoenix: What is wrong with my Panko..

C

carroll-astana

Well-known member
Michael,

I have used panko but never have the same effects as the pictures - it seems every pcs of panko standing on its own and looking crispy.

afer dipping in the egg wash and then on panko it is already mushy ...

Thanks for your help.

Carroll

 
I'm not Michael but I use Panko all the time. Do you let the egg wash drip off before dipping? I

also lightly pat the Panko down.

 
Also, not Michael, but I just did some really thick (1 1/2") pork>>

blade steaks slathered with Dijon mustard, then covered with panko flakes, patted down, then seasoned with Greek seasoning & smoked paprika.
I baked them at 450 (F) for about 20 minutes, & they were juicy & pink on the inside & crispy, crunchy on the outside.

 
Maybe a different brand of Panko is in order. I do what Cyn does...

...and let the egg wash drip off.

Mine gets crunchy and looks good.

Check your oven temp as well.

Panko shouldn't go mushy the moment it hits the egg wash.

Michael

 
Moyn - I've got 1 1/2" boneless pork chops marinating in

Hoison, Oyster Sauce, Black Bean Sauce, Garlic, and Ginger, from this months' Bon Appetit.

Okay - no real point to the post except that we had really thick pork dishes going on:)

Debra

 
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