News — CookingTips

s. Panko bread crumbs are light and crisp with a coarser texture than fine, dry crumbs. The word panko comes from Japanese, and panko is used for light breading in Japanese cuisine. Panko breadcrumbs are made from a particular kind of white bread without crusts – never from whole wheat bread. This gives panko its light, crispy and flaky texture. Panko bread crumbs absorb less oil and grease; this makes breaded fried foods less heavy. Commercial panko breadcrumbs may be made of wheat flour, yeast, oil, and salt, and, unlike other bread crumbs, they come unseasoned. Panko bread crumbs, like...

s. Our concern here is chicken eggs which are made up of a protective eggshell, albumen (egg white), and vitellus (egg yolk). Eggs are consumed and used in cookery in every part of the world and as a result of this, chickens are reared in large numbers throughout the world. Eggs act as binding agents in baking. When their proteins are set, they bind ingredients together for example meatloaves, casseroles, and other baked goods. This is a result of its ability to coagulate and form gels that hold other ingredients together. This binding action helps with the baked product’s structure,...