When breading different things before frying or deep-frying, breadcrumbs or panko are usually used to get a crispy surface.
But what exactly is the difference between panko and breadcrumbs?
The chef Matthias Larsson have spoken to Godare and clarified what the difference is and what they are used for.
READ MORE: This is how you cook your potatoes to perfection
That’s the difference between panko and breadcrumbs
Breadcrumbs have been in Swedish homes for hundreds of years and are used both for baking, breading and in cooking.
Panko, on the other hand, originally comes from Japan, but in recent years has become a common part of Western cooking as well.
READ MORE: You should never have that in your carbonara – according to Alexandra Zazzi
Breaded chicken. Photo: Matthew Mead/TTPanko is made on white bread
Both panko and breadcrumbs are breadcrumbs, but they differ in taste, shape and texture.
– Breadcrumbs are made exclusively on crisp bread, while panko is made on white bread. Breadcrumbs have a more intense, toasted cracker flavor in smaller crumbs. Panko has a cleaner taste but also more texture, with slightly larger crumbs, says Mattias Larsson Better.
READ MORE: Never do this when whipping cream – according to Boudet
Make meatballs with breadcrumbs
Mattias Larsson prefers to bread things with panko, so that it becomes really crispy. But if you are going to make your own meatballs or pan steak, he prefers to have some breadcrumbs in the batter.
– Like when you make pan steaks or meatballs and mix with milk. Then breadcrumbs are better because they have more flavor and are not as coarse as panko, he adds Better.
DON’T MISS: You should never do that when you cook rice – according to Jennie Walldén
Photo: Jessica Gow/TT